Description

This rich and flavorful Mexican adobo marinade is a bold blend of five different chili peppers—such as guajillo, ancho, pasilla, chipotle, and árbol—each adding layers of smokiness, sweetness, heat, and depth. The chilies are rehydrated and blended with toasted spices like cumin, coriander, and cloves, enhancing the marinade’s warm, earthy aroma. Achiote paste lends a vibrant color and subtle peppery sweetness, while garlic infuses a robust savoriness. The result is a thick, velvety paste bursting with smoky, spicy, and aromatic complexity, perfect for marinating meats, seafood, or vegetables before grilling or slow-cooking.

Instructions

On the stove, toast chiles until the peppers start to smoke on both sides, don’t burn!
Remove chilies to a 400 pan and cover with a 4oo perforated pan. Make sure it’s all covered in hot water.
Allow the chilis to soften for about 30 minutes
While chilis are soaking, toast all of your spices
Grind all spices in a spice grinder until fine
Strain chilis and place into a vitamin with the grounded spices. Blend until smooth.
Final produce should be a thick Smoot paste. Use as needed.

Mexican Adobo Marinade