Abobo has an interesting history and the same word is used to describe multiple things. In this case, it is a basic sauce made from pasilla and guajillo peppers giving flavour to any Mexican food it’s added to.
– 2 oz Dried Pasilla Peppers (6) wiped clean, stemmed, split open, seeded and deveined
– 2 oz Dried Guajillo Peppers (8) wiped clean, stemmed, split open, seeded and deveined
– ¼ cup distilled white vinegar
– ¼ light Mexican beer
– ½ cup chopped white onion
– 4 garlic cloves, peeled
– 1 tsp kosher salt
– ½ tsp dried Mexican Oregano
– ¼ tsp cumin seeds
– 5 whole cloves
Heat heavy skilled over low heat, toast pasilla and guajillo peppers frequently turning over and pressing down with tongs until they are fragrant and have developed light-colored brown blisters (1 ½ min). Soak covered in cold water until soft (30 min).
Drain and discard water. Add with remaining ingredients into a blender with ½ cup fresh water. Blend until smooth. Press through sieve for a smoother sauce.
Uses: Marinade for Seafood and Meat, Cooking Liquid, Sauce for Tacos, Eggs, Beans and Enchiladas