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Home > Restaurants > Recipes > Adobo Sauce

Adobo Sauce

Provided by: Chef Alex Stupak
Served at: Empellón al Pastor

  • Type of Dish: Condiments/Sauces
  • Servings: 2 1/3 cups
  • Cuisine: Mexican
  • Reader Rating: Write a Review

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3 whole cloves

¼ tsp. cumin seeds

1 2-inch cinnamon stick

1 tsp. black peppercorns

1 tsp. dried Mexican oregano

8 ancho chiles

8 guajillo chiles

1 chipotle morita chile

20 garlic cloves, skin on

1 cup cider vinegar


Preheat a cast-iron skillet over medium heat for about 5 minutes. Add the cloves, cumin, cinnamon, peppercorns, and oregano, and toast briefly until fragrant, about 15 seconds. Transfer to a spice grinder, and grind to a fine powder. Remove the stems from the chiles, open them, and shake out the seeds. Tear the chiles into small pieces before roasting them in the skillet, turning from time to time until the first wisp of smoke, about 30 seconds. Transfer to a bowl, cover with hot tap water, and place a heavy plate over the chiles to keep them completely submerged. Soak for 30 minutes. In the skillet, roast the garlic cloves, turning from time to time until softened slightly and blackened in spots, about 6 minutes. When cool, peel, discarding the skin. Place the drained chiles in a blender along with the toasted ground spices, roasted garlic, and cider vinegar, and purée to a paste. You may need to add a bit of water to get the chiles to pass easily through the blades. Transfer to a container and refrigerate. (Published 2014)