Tomato Adobo

Name: Tomato Adobo
Yield: Makes 4 cups (960 ml)
Cuisine: Mexican
Ingredients: 3 dried guajillo chiles; 2 dried chiles de árbol; 1 whole clove; 3 tablespoons (30 ml) neutral high-heat cooking oil, such as grapeseed or canola oil, divided; 3 tablespoons (30 ml) neutral high-heat cooking oil, such as grapeseed or canola oil, divided; 3 tablespoons (30 ml) neutral high-heat cooking oil, such as grapeseed or canola oil, divided; 1 medium onion, quartered; 2 Roma tomatoes, quartered; 2 bay leaves; 3 cups (720 ml) chicken broth; 4 cloves garlic, crushed; 2 teaspoons dried Mexican oregano; 1 teaspoon paprika; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin; 1 teaspoon salt, plus more to taste; Pepper, to taste

Preparation info

Makes
4
cups

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

This adobo has a more tomatoey flavor than the Classic Adobo or Spicy Adobo. It has a milder heat and is great for freezing.

Ingredients

3 dried guajillo chiles
2 dried chiles de árbol
1 whole clove

Americas
Mexico
Sauce
Gluten-free

Method

Heat a large cast-iron skillet over medium-high heat. Add the guajillo chiles, árbol chiles, and clove and toast for 1 to 2 minutes, turning frequently. Discard and replace any burnt chiles.
Transfer the chiles and clove to a cutting board and let cool for 5 to 10 minutes. Deseed and devein the chiles.
Meanwhile, heat 2 tablespoons (30 ml) of the oil