Mexican Wet Adobo (Chile Paste)

January 29, 2016

Mexican Wet Adobo (Chile Paste) - kvalifood.com

Mexican wet adobo is a thick chile paste made from dried chiles, vinegar, and spices. It works as a foundational marinade and cooking sauce – spread it on tortas, stir it into broth for a quick sauce, or use it as a base for stews and braises.

Makes ca. 2 cups thick paste

Ingredients

6 dried ancho chiles (ca. 84 g), stemmed, seeded
6 dried guajillo chiles (ca. 48 g), stemmed, seeded
4 garlic cloves (ca. 20 g), peeled
120 ml apple cider vinegar
1 1/2 tsp dried Mexican oregano
1 tsp cumin seeds (or 3/4 tsp ground)
1/2 tsp black peppercorns (or 1/4 tsp ground)
1/4 tsp ground cinnamon (canela preferred)
2 tbsp vegetable oil
salt, to taste (start with 1 tsp)
1-2 tsp sugar (optional)

Directions

Toast chiles in a dry skillet over medium heat, 5-10 seconds per side, until fragrant. Do not blacken.
Cover with hot water, weight down, and soak 15-20 minutes. Reserve 120 ml soaking liquid, drain the rest.
Toast cumin and peppercorns in the dry skillet 1-2 minutes until fragrant (optional but recommended).
Blend rehydrated chiles, garlic, vinegar, oregano, cumin, peppercorns, cinnamon, and 60 ml soaking liquid until smooth. Strain for a finer result.
Heat oil in a heavy skillet over medium heat. Add the chile puree. Stir constantly for 8-10 minutes until it darkens and thickens to tomato paste consistency.
Stir in salt and sugar if using.