Thank you Michael for this delicious very easy to make adobo recipe. I archive great recipes and this one is one of the family favorite. I use pork/butt shoulder with this sauce and is delicious. It’s a must try-two thumbs up.~ Anny
– Remove the stems from the guajillo and ancho peppers and remove the seeds. – Heat a large pan to medium-high heat and dry toast the dried peppers on each side.
– Place the dried pods in a large bowl and cover with hot water. Soak until they become very soft and rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.
– While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down.– Add the garlic and cook until it becomes fragrant.– Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook, stirring.– Stir in water. Reduce heat and simmer.
– Add the mixture to the food processor along with the softened peppers and fresh water. Process until smooth.– Adjust with salt and sugar to taste & water until you achieve your desired consistency.