Spicy Adobo

Name: Spicy Adobo
Yield: Makes 3½ cups (840 ml)
Cuisine: Mexican
Ingredients: 6 dried guajillo chiles; 4 dried ancho chiles; 6 dried chiles de árbol; 2 cups (480 ml) Beef Stock; 1 large onion, roughly chopped; 1 serrano pepper, deseeded and deveined; 2 cloves garlic; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 clove; ¼ cinnamon stick; 1 tablespoon (6 g) beef bouillon; 2 bay leaves; 2 tablespoons (30 ml) oil; Salt, to taste; Pepper, to taste

Preparation info

Makes
3½
cups

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

If the Classic Adobo (recipe opposite) is too mild for you, give this recipe a try! It will definitely bring the heat. It also freezes well, so feel free to make a large batch to store in the freezer.

Ingredients

6 dried guajillo chiles
4 dried ancho chiles
6 dried chiles de árbol

Americas
Mexico
Sauce
Gluten-free

Method

Heat a large cast-iron skillet over medium-high heat. Add the guajillo, ancho, and árbol chiles and toast for 1 to 2 minutes, turning frequently. Discard and replace any burnt chiles.
Meanwhile, in a small pot, bring 1 cup (240 ml) of the beef stock to a boil.
Transfer the toasted chiles to a heatproof bowl, add the hot beef broth, and let the chiles