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Chiles, Marinados y Adobos

Servings 1 cup per recipe
Prep Time 15 mins
Cook Time 15 mins


  • High speed blender


Ancho Adobo

  • 4 dried ancho chillies stem and seed off
  • 2 tomatoes medium, cut in half
  • 1 white onion small, peeled and cut in half
  • 2 garlic cloves large, peeled
  • ½ tsp ground cumin
  • ½ tsp ground dried coriander
  • ½ tsp dried oregano
  • 2 aromatic cloves
  • 3 black pepper corns
  • 1 tbsp salt
  • 3 tbsp white wine vinegar

Achiote Marinade

  • 20 g achiote paste
  • 2 oranges
  • 1 lemon
  • 1 small garlic clove
  • 1 tbsp salt

Guajillo Adobo

  • 4 guajillos seeds and stems off
  • 2 medium tomatoes
  • 1 small white onion
  • 2 small garlic cloves
  • ½ tsp dried oregano
  • ½ tsp cumin
  • ½ tsp dried marjoram
  • ½ tsp ground cinnamon
  • 4 black peppercorn
  • 1 tbsp apple cider vinegar
  • 1 tbsp salt


  • Ancho Adobo
  • Soak the ancho chillies in hot boiling water for 10 minutes.
  • Once they are rehydrated take them out of the water and place them in a speed blender and add the rest of the ingredients. Blend until smooth.
  • Pass through a sieve (optional step) and then it is ready to use to marinade the meat.

Achiote Marinade

  • Squeeze the juice of the oranges and lemon and set aside.
  • Break the achiote paste and place it in a high speed blender and add the orange and lemon juices. Add the salt and garlic and blend until smooth.
  • Once the achiote paste has dissolved, it is ready to use as a marinade for pork, chicken, fish or seafood.

Guajillo Adobo

  • Soak the guajillos in hot boiling water until they are soften.
  • Once soften, place them in a high speed blender and add the rest of the ingredients (herbs and spices).
  • Blend until smooth and pass through a sieve. Then it is ready to use to marinate a good piece of brisket or goat.
Course: Sauces
Cuisine: Mexican
Keyword: Sauces, mexican food, marinades