Basic Adobo Sauce
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- 3 ounces guajillo chiles, (12), wiped clean, stemmed, slit open, seeded, and deveined
- 3/4 c
- water, more if needed
- 2 clove
- peeled garlic
- 1 1/2 tsp
- apple cider vinegar
- 1 tsp
- 1 tsp
- 1/4 tsp
- rounded teaspoon cumin
1Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they’re fragrant and their insides have changed color slightly, about 1 minute per batch.
2Soak the chiles in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
3Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the adobo through a medium-mesh sieve.
4Now you can use this highly flavored puree as a marinade for seafood and meat. Or turn it into a fabulous cooking liquid or sauce for eggs, beans, and enchiladas.
This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.