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Add a photoServings: 8
Ingredients
- 1 c. Corn oil
- 6 x Guajillo chiles, seeded & deveined
- 4 x Ancho Chiles, seeded & deveined
- 1 x Chipolte chile, seeded & deveined
- 1 c. Boiling water
- 8 x Alspice, freshly grnd
- 4 x Cloves, freshly grnd
- 1 tsp Cumin seeds, freshly grnd
- 1 Tbsp. Mexican Oregano, freshly grnd
- 5 x Garlic
- 2 Tbsp. Sugar
- 2 x Roma (plum) tomatoes, pan roasted, till blistered, d
- 1/2 c. Apple cider vinegar
- 1/2 tsp Freshly grnd black pepper
- 1 tsp Kosher salt
Directions
- Heat the oil in a medium-sized saute/fry pan over medium-high heat till warm but not smoking. Fry the chiles, 1 or possibly 2 at a time till puffed and brown, about 10 seconds. Don't let them burn or possibly the Adobo will taste bitter. Shake off excess oil from the chiles and place in a medium bowl. Reserve the veg. oil. Add in the boiling water to the chiles and let soak till soft, about 20 min. Toss occasionally to make sure all the chiles soften proportionately.
- Put the softened chiles, their soaking water, and all the remaining ingredients in a blender and blend till smooth. (You can use a food processor, but you won't get as smooth a texture.)
- Heat 2 Tbsp. of reserved chile oil in a large nonstick skillet over medium-high heat till warm but not smoking. Pour the blended mix into the skillet and cook, stirring frequently, till it begins to reduce, sizzle, and become darkly colored, about 10 min. If it boils too vigorously, lower the heat. Keeps, tightly covered, several weeks in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 243 | 91% |
| Total Fat 27.46g | 34% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 73mg | 2% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.78g | 3% |
| Protein 0.38g | 1% |
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