Cooking with Chef Lucy – Adobo Sauce

Mexican adobo sauce is a traditional chili paste used in Mexican cuisine

YUMA, Ariz. (KYMA, KECY) - Adobo sauce is a flavorful, sweet, spicy and smoky Mexican staple made with ground ancho chiles and guajillo.

This smoked adobo sauce can be used over steak or chicken, as a dip for enchiladas, burritos, birria tacos, veggies, etc., or even drizzled over eggs.

Chef Lucy with TopMealz.com shows all the ingredients needed to make the delicious sauce.

Ingredients:

spices (whole or ground)
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon coriander seeds
6 whole cloves (can be less than 1/4 teaspoon ground)
1/4 teaspoon ground cinnamon

Sauce:
1 yellow onion, chopped
8 garlic cloves, minced
6 dried guajillo chilis, stems and seeds removed
4 dried ancho chilis, stems and seeds removed
1 chile de arbol, stems and seeds removed
4 vine-ripe tomatoes, coarsely chopped
2 tablespoons apple cider vinegar
1 tablespoon dried oregano
1 teaspoon smoked paprika, dried thyme
1/2 teaspoon salt
4 bay leaves
3 cups water (or low-sodium chicken broth or beef broth)

Instructions:

• Dry toast the spices in a large skillet over medium heat until evenly toasted, shaking the pan occasionally. They're done once they smell super fragrant.
• Transfer to a bowl or plate so they don't continue to cook; reserve.
• Add peppers and dry roast for a couple of minutes per side to toast; remove from pan.
• Heat one tablespoon oil in a large saucepan or pot over medium-high heat. Add the onions and sauté until softened.
• Add the garlic and sauté for one minute.
• Add the toasted spices followed by the seedless chilis and all the remaining adobo sauce ingredients (tomatoes with water).
• Let simmer for 10-15 minutes, until the peppers are very soft, stirring occasionally.
• Remove the bay leaves. transfer the mixture to a blender until pureed and smooth.