A tasty adobo sauce recipe used for many dishes including Chicken, fish, beef, and rice.
8 guajillo chiles, dried
8 ancho chiles,dried
6 garlic cloves
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon Mexican oregano
1/4 cup lemon juice
1/2 cup white vinegar
3/4 cup orange juice
1 medium onion, peeled and diced
2 tablespoons tomato paste
1/4 cup oil
1 jalapeno, seedes and diced (optional for added heat)
2 cups chicken or beef broth (depending on meat used)
1 teaspoon black pepper
12 cups of water
Mix together the water and half of the vinegar in a large cooking pot.
Slice off the tops of the chiles, use a spoon to remove and shake out the seeds. Cook the chiles in hot oil for about 12 seconds on both sides. Put the chiles in the water and boil. Turn off heat and cover to soak overnight.
Remove the liquid and puree the chiles in a food processor with a little of the broth and puree into a paste.
Using a large saucepan, sauté the garlic and onions. Mix in the broth, chile paste, spices and juices. Simmer for 25 min or until it has thickened to liking.