Adobo

Adobo

By
From
Breddos Tacos
Makes
200g
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
6 ancho chillies, deseeded and deveined
6 guajillo chillies, deseeded and deveined
75g canned chipotle chillies
4 garlic cloves, roasted
250ml cider vinegar
1/2 teaspoon mexican oregano
1 teaspoon black peppercorns
1/2 teaspoon cumin seeds, toasted
1/2 teaspoon cloves, toasted
1cm stick of cinnamon
1/2 teaspoon ground cinnamon powder

Method

  1. In a non-stick pan over a high flame, toast the ancho and guajillo chillies until they begin to blister, then soak them in warm water for about 25 minutes, until soft and malleable.
  2. Remove the chillies and discard the soaking water. Put the soaked chillies into a blender with the remaining ingredients and purée until smooth. Transfer the mixture to a bowl and stir thoroughly with a rubber spatula. Keep refrigerated.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again