Ancho and Guajillo Adobo Rub

Use this adobo rub to coat chicken, shrimp, fish, tofu, pork or portabella mushrooms before grilling or baking in the oven. Makes 1½ quarts.

By Iliana de la Vega and Isabel Torrealba


Ancho and Guajillo Adobo Rub


For 1 Batch(es)


  • 1/2 white onion
  • 2 roma tomatoes, whole
  • 4 ancho chiles
  • 5 guajillo chiles
  • 1 clove(s) garlic
  • 1/2 teaspoon(s) cumin powder
  • 1/2 teaspoon(s) marjoram
  • 1/2 teaspoon(s) oregano
  • 3/4 cup(s) water
  • 2 tablespoons olive oil
  • 2 teaspoons vinegar
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper

Ancho and Guajillo Adobo Rub Directions

  1. In a cast-iron skillet or on a comal set over medium heat, dry-roast the onion and tomatoes until lightly charred, then set aside.
  2. Remove the seeds and stems from the chiles and, using tongs, dry-roast them the same way until fragrant. Place the chiles in a bowl and cover with hot water. Soak for 10 minutes, discard the soaking liquid then transfer to a blender.
  3. Add the onion, tomatoes, garlic, cumin, marjoram, oregano and water to the blender and process to get a smooth mixture.
  4. Strain the mixture through a mesh strainer, if needed. Heat the oil in the skillet and fry the chile mixture for 5 minutes, then add the vinegar, salt and pepper.

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