A Tasty Adobo Made With Red Peppers
I don’t think I would ever say that I have tried too many types of adobos! Adobos is one of those recipes that I love to try and experiment with. It’s a straightforward recipe but still makes a huge difference when preparing a meal. After all, I cook meat every week and want to enjoy the meals at my table.
The combination of chiles and spices in this adobo makes it incredibly flavorful!
Details
2 Cups
10 minutes
15 minutes
239 kcal
Print
Ingredients
4 Cascabel Chiles (Stemmed and Seeded)
1 Ancho Chile (Stemmed and Seeded)
1 Guajillo Chile (Stemmed and Seeded)
1 Pasilla Chile (Stemmed and Seeded)
2 Chiles de Arbol (Stemmed, Seeded, and with Veins Removed)
4 Roma Tomatoes
1/4 White Onion
5 Garlic Cloves
2 Cloves
2 Tbs Freshly Squeezed Orange Juice
1 Tsp of Grounded Achiote
1 Pinch of Cumin
1 Pinch of Dried Oregano
1 1/2 Tsp of salt (Or To Taste)
Directions
- In a medium pan, heat the cascabel, ancho guajillo, and pastilla chiles with one cup of water over low heat. Bring to a simmer and turn off the heat. Let it sit for 15 minutes.
- Blend the chiles, the arbol, tomatoes, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, oregano, and salt using a food processor.
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