Adobo Marinade

Adobo Marinade
Yield: 1 1/2 cups Prep 5 mins Cook 10 mins Soak 20 mins

Ingredients

  • 5 large garlic cloves
  • 4 large ancho chiles (2 oz total)
  • 1/2 teaspoon cumin seeds
  • 5 whole peppercorns
  • 1 whole clove
  • 1 clove raw garlic
  • 1/2 cup water
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon dried Mexican oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Make It

1. Heat a flat griddle or a large, heavy skillet. Toast 5 large garlic cloves, unpeeled, turning once or twice until they are somewhat softened (they'll give slightly when squeezed) and browned in patches, about 8 minutes. Peel.

2. In same griddle or skillet, toast 4 large ancho chiles (2 oz total), cut open and seeded, in batches, turning and pressing with tongs until they are fragrant, pliable and have turned a brighter red, about 1 minute. Transfer chiles to a bowl of cold water and soak to soften, about 20 minutes. Drain.

3. Toast ,1/2 tsp cumin seeds, 5 whole peppercorns and 1 whole clove in a small skillet over medium heat, stirring, until fragrant, about 1 minute.

4. Combine spices, drained chiles, toasted garlic, 1 clove raw garlic, 1/2 cup water, 1 tsp cider vinegar, 1/4 tsp dried Mexican oregano, 1/2 tsp salt and 1/2 tsp sugar in a blender. Blend until smooth, about 2 minutes, adding more water, 1 tbsp at a time, only if necessary to help mixture blend properly.