Mexican Adobo with Pasilla and Guajillo Peppers

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 

dried guajillo peppers


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 

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