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Mexican, Spices/Sauces/Rubs | |
| 2 ounces pasilla chiles (about 6 chiles), stemmed, deseeded, and deveined 2 ounces guajillo chiles (about 8 chiles), stemmed, deseeded, and deveined � cup distilled white vinegar � cup light Mexican beer � cup chopped white onion 4 garlic cloves, peeled 1 teaspoon fine salt, or 2 teaspoons kosher salt � teaspoon dried oregano, preferably Mexican � teaspoon cumin seeds 5 whole cloves | |
| Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they�re soft, about 30 minutes. Drain and discard the soaking water. Put the vinegar and beer in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Now you can use this highly flavored pur�e as a marinade for seafood and meat. Or turn it into a fabulous cooking liquid or sauce for eggs, beans, and enchiladas. This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month. | |
Unrated | |
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