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Oaxacan · Sauce / condiment
Oaxacan Adobo Paste
A brick-red guajillo rub sharpened with vinegar and deepened with clove, allspice, thyme and cinnamon. Slather it on chorizo, ribs, cecina or chicken, rest the meat briefly, then sear, grill or fry.
- YieldServes 8
- Hands-on25 min
- Total54 min
- Difficulty
Ingredients
- 85 gdried guajillo chiles, stems and seeds removed (about 22 chiles)
- 1¼ tspdried thyme
- 2 tspdried oregano
- 4whole cloves
- 8whole black peppercorns
- 2½whole allspice berries
- 0.38 tspcumin seeds
- 25 ggarlic cloves, peeled
- 2 leavesbay leaves
- ½ stickcinnamon, broken into pieces
- 75 gwhite onion, diced
- 80 mlwhite vinegar
- to tastesea salt, the paste should taste on the salty side
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