Chile Marinade for Suckling Pig

Name: Chile Marinade for Suckling Pig (Adobo para Cochinito)
Yield: About 4 cups
Cuisine: Mexican
Ingredients: 8 large garlic cloves; 4 tablespoons dried Oaxacan oregano or 1 tablespoon dried Mexican oregano, crumbled; 4 large dried avocado leaves; 8 ounces guajillo chiles (about 30 chiles); One 2-inch piece canela; 10 large sprigs fresh thyme or 1½ teaspoons dried; 12 black peppercorns; 4 tablespoons cider vinegar; 10 bay leaves

Adobo para Cochinito

Preparation info

About
4 cups

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

Wash and griddle-dry the chiles by the directions. As they are done, place them in a large deep bowl. Cover generously with boiling water and let soak for at least 20 minutes. Drain.

Ingredients

8 ounces guajillo chiles (about 30 chiles)
One 2

Americas
Mexico
Garnish
Oaxaca
Vegan
Gluten-free

Method

For a very fine-textured adobo, grind the canela, peppercorns, bay leaves, oregano, avocado leaves, and dried thyme (if using) to a powder in an electric coffee or spice grinder or with a mortar and pestle, then process in a blender (working in batches as necessary) with the drained chiles and remaining ingredients. Otherwise, simply process all ingredients (in batches as necessar