Mexican adobos are in essence, sauces made with different ingredients that provide a distinctive flavour to a dish. What makes Mexican adobos unique, is that they are made with a base of dried chillies. This sauce is traditionally used to marinate and cook beef, pork or fish but its use in vegetable-based dishes is not uncommon.
We have talked many times about the importance of dried chillies in Mexican gastronomy but is really here, in the form of adobos, where they really shine. There are different processes to ensure that all the flavours are infused into the adobo. Some recipes will call for the chillies to be toasted ahead of blending them with other equally important ingredients such as spices, vinegar or vegetables. Other recipes will call for the chillies to be fried before and others would require the softening of them before use. Ancho, guajillo and pasilla are some of the most common chiles used to make adobos but there are many more that will add specific flavours and colours to the dish.
The techniques used to make adobo have their origins in Spanish cuisine which influenced the gastronomy of the places where they had a direct cultural presence. The elements that make them unique depend on the place the adobo is prepared, even within Mexico. The result is an intensely flavoured sauce that will infuse meats or vegetables with a distinctive, and delicious, flavour.
We believe that using good quality ingredients is the base for creating beautiful food that is part tradition and part experimentation. Here are some of our favourite recipes that we have made with adobos.
Al Pastor - Fish
This classic recipe works great with fish even when inspiration is taken directly from the classic al pastor recipe, mostly used with pork. The zesty tones from the achiote and dried chiles work great to marinate and grill fish with. You can make delicious al pastor fish tacos with this recipe or serve it with some lovely grilled vegetables for a lighter meal. The link to the recipe is here.
Ancho Adobo - Chicken
This adobo is really beautiful. It has a lovely complexity thanks to the citrus, spices and, of course, our beloved ancho chile. It is equally delicious and delicate. Perfect with these chicken tacos. By far one of our favourite adobos to date and quite easy to make. Link to recipe here.
Chilorio - Pork
Chilorio is the quintessential adobo dish. The sauce is bold and infuses and cooks with the pork until tender perfection. By definition, adobo is exactly that, the process of infusing meat or vegetables with the sauce all the way from beginning to end. Chilorio is with reason, one of our favourite Mexican dishes. Perfect for tacos! You can find the link to the recipe here.
Easy Barbacoa - Beef
This is a classic example of a very easy adobo made with chipotles in adobo. The chipotles have already been treated with their own adobo and then incorporated into a new mixture of ingredients. This is why, chipotles in adobo are one of our most loved and used ingredients, not only in Mexican cuisine! Their flavour goes beyond borders and adds spice, smokiness and depth to many dishes worldwide. Find the recipe here.
Chile Colorado - Beef
A classic from Northern Mexico and Tex-Mex cuisine alike. This a by-the-book example of how to make adobo, from dried chiles to spices, to vinegar to the infusion of all these flavours into melt-in-your-mouth beef. This one is amazing, don’t miss it! Link to the recipe here.
Tacos de Adobada - Vegetarian
Even when most adobos are used to marinate chicken, pork or beef, one can find plenty of vegetarian options too. This is one of them. Even when the recipe uses tempeh, this can be changed with any other vegetarian ingredient, the secret, as usual, is in the adobo. You can find the recipe here.
Cannellini Beans in Ancho Sauce - Vegetarian
We had to include this recipe because even when is not named adobo, the sauce is effectively that. The result is just beautiful and we wish everyone could have some of it at least once. It is bold but delicate at the same time. One of our favourite recipes to date. It makes a delicious main or a fantastic side too. Link to the recipe here.
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