Ancho and Guajillo Adobo Rub
Category:
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
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 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
- 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.
- 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.
- Add the onion, tomatoes, garlic, cumin, marjoram, oregano and water to the blender and process to get a smooth mixture.
- 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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