Oaxacan Adobo

Name: Oaxacan Adobo (Oaxacan Adobo Paste)
Yield: Makes about 2½ cups (510 g)
Cuisine: Mexico
Ingredients: Sea salt; 6 whole cloves; 22 guajillo chiles (125 g), stems and seeds removed; ½ teaspoon cumin seeds; ½ cup (160 ml) white vinegar; 3 bay leaves; ¼ cup (35 g) garlic cloves, peeled; 2 teaspoons dried thyme; 1 cinnamon stick; 1 cup (110 g) diced white onion; 4 whole allspice berries; 12 whole peppercorns; 1 tablespoon dried oregano

Oaxacan Adobo Paste

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

This universal adobo rub is used on our chorizo, pork ribs, cecina, and chicken breasts. Just slather this paste all over whatever meat you choose, let it sit for a bit, and then sear, grill, or fry the meat. It has so much flavor that whatever you end up making will taste great on top of a tortilla or over a salad.

Ingredients

22 guajillo chiles (125 g), stems and seeds removed
2 teaspoons dried thyme

Americas
Mexico
Oaxacan
Sauce
Central America
Vegan
Oaxaca
Gluten-free

Method

Bring a pot of water to a boil. Remove from the heat, add the chiles, and cover. Leave for 30 minutes or until the chiles are very tender. Drain, reserving ½ cup (120 ml) of the soaking liquid.