Used to marinate meats and fish, Adobos can also be easily turned into sauces for dipping or adding to tacos, enchiladas, flautas and burritos. This recipe features pasilla, cascabel and guajillo chillies so the flavour is diverse and delicious!
Time
45 minutes - 1½ hours
Instructions
Preheat your oven to 220°C.
Take the pasilla, cascabel and guajillo chillies, remove stems and seeds and soak in cold water for 30 minutes or so.
Meanwhile, put the tomatoes in the oven and roast until charred
Drain the chillies
Take the tomatoes and blend vigorously with the chillies and the rest of the ingredients for 2-3 minutes. Add fresh water to make sure the sauce isn't too thick.
Strain the sauce through a sieve pushing through with the back of a wooden spoon.
This can now be used to marinate meats and fish.
Alternatively see the following steps to turn into a dipping sauce/condiment .
Put 30ml of vegetable oil in a large frying pan over a medium heat and add the sauce
Add 500ml of water and then simmer the sauce for about half an hour
Add salt and sugar to your taste
Remove sauce from the heat and allow to cool before transferring to the fridge in a tightly sealed container such as tupperware
The sauce can be stored in the fridge for 5 days or up to a month in the freezer.
