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Unleash the Flavor of Mexico: A Delicious Adobo Marinade Recipe

What is Adobo?

Adobo, a Spanish term for “sauce” or “marinade,” is a staple in Mexican cuisine. This particular recipe features a rich blend of ancho, pasilla negro, and guajillo chiles, combined with onion, garlic, fresh pineapple, vinegar, and lime juice. Traditionally paired with Tacos al Pastor (pork), it’s also excellent with grilled or smoked chicken or beef.

Sourcing Key Ingredients

To make this authentic adobo marinade, you’ll need a few specific ingredients. Chile negro (also known as pasilla chile or pasilla negro) is the dried version of the chilaca chile and can be found at most Mexican grocers or online. Be aware that ancho chiles are often mislabeled as pasillas. If you can’t find chile negro, you can substitute with ancho or mulato chiles. Mexican oregano, a relative of lemon verbena, can be found in Latin markets or the Latin section of your supermarket.

Preparing the Marinade

For the best results, prepare the marinade a day in advance. Coat your chosen meat (beef, pork, or chicken) and refrigerate overnight. If time is of the essence, you can marinate for at least 4 hours. This recipe is part of our No-Fail Mexican Favorites collection, perfect for Cinco de Mayo celebrations.

Adobo Marinade Recipe

Yield: About 4 1/2 cups, enough to marinate 3 pounds of meat
Difficulty: Medium
Total Time: About 45 minutes
Active Time: About 45 minutes

Ingredients:

• 1 teaspoon whole cumin seeds
• 3 whole cloves
• 1/2 teaspoon dried Mexican oregano leaves
• 5 dried guajillo chiles
• 5 dried chiles negros (also called pasilla negro)
• 2 dried ancho chiles
• 1 (1-1/2-pound) pineapple, peeled, cored, and finely chopped
• 1 cup finely chopped white onion
• 2 medium garlic cloves, peeled
• 2 tablespoons cider vinegar
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons kosher salt, plus more as needed

Instructions:

1. Toast the Cumin Seeds: Place the cumin seeds in a medium frying pan or cast iron pan and toast over medium heat, shaking the pan often, until fragrant (about 2-3 minutes).
2. Process the Spices: Transfer the toasted cumin seeds to a spice grinder and let cool slightly. Add the cloves and oregano to the spice grinder and process to a fine powder.
3. Roast the Chiles: Rinse the chiles under cold running water, then dry well with paper towels. Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant (about 3-5 minutes).
4. Blend the Marinade: Add the pineapple, onion, garlic, vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth purée.
5. Marinate and Serve: Use the marinade for beef, pork, or chicken. Marinate the meat at least 4 hours or up to overnight (ideally overnight). If desired, strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids. Bring to a boil, season to taste with salt, and slather on the cooked meat just before serving.