This robust adobo sauce is the secret weapon for transforming tough cuts of beef into tender, flavorful meals. By roasting whole garlic cloves and toasting dried ancho and guajillo chilies, you unlock deep, smoky notes that form the backbone of this marinade. The addition of warm spices like cinnamon, cloves, and cumin creates a complex, aromatic profile that penetrates the meat during marination. While traditionally used for beef, this versatile paste also enhances pork or chicken. The texture is thick and paste-like, designed to cling to the meat before roasting or grilling. It’s an essential condiment for home cooks looking to add authentic, homemade depth to their barbecue or slow-cooked dishes. Store it in the fridge for quick access whenever you need a serious flavor boost.
Roasted Beef Adobo Marinade
Description
This robust adobo sauce is the secret weapon for transforming tough cuts of beef into tender, flavorful meals. By roasting whole garlic cloves and toasting dried ancho and guajillo chilies, you unlock deep, smoky notes that form the backbone of this marinade. The addition of warm spices like cinnamon, cloves, and cumin creates a complex, aromatic profile that penetrates the meat during marination. While traditionally used for beef, this versatile paste also enhances pork or chicken. The texture is thick and paste-like, designed to cling to the meat before roasting or grilling. It's an essential condiment for home cooks looking to add authentic, homemade depth to their barbecue or slow-cooked dishes. Store it in the fridge for quick access whenever you need a serious flavor boost.Directions
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Preheat a heavy skillet or griddle over medium heat.
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Add the unpeeled garlic cloves to the hot skillet.
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Roast the garlic, turning frequently, until blackened in spots and very soft, about 15 minutes.
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Remove garlic from heat and allow to cool completely.
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Peel the cooled garlic cloves and roughly chop them.
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While the garlic roasts, tear the dried ancho and guajillo chilies into flat pieces.
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Toast the chili pieces in batches on the hot skillet, pressing firmly with a spatula for a few seconds until they blister and crackle, then flip to toast the other side.
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Place the toasted chilies in a small bowl and cover with boiling water.
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Weight the chilies down with a plate to keep them submerged and soak for 30 minutes.
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Drain the soaked chilies, tear them into smaller pieces, and place them in a blender jar.
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Add the chopped roasted garlic to the blender with the chilies.
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In a mortar or spice grinder, pulverize the cinnamon stick, cloves, peppercorns, bay leaves, and cumin seeds into a fine powder.
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Add the ground spice mixture to the blender.
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Add the oregano, thyme, salt, cider vinegar, and 3 tablespoons of water to the blender.
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Pulse the blender in short bursts to begin breaking down the ingredients.
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Blend on high for a few seconds until the mixture clogs the blades.
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Stop the blender, scrape down the sides with a spatula, and stir the mixture.
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Repeat the blending, scraping, and stirring process a dozen times or more until the mixture is completely smooth.
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Strain the paste through a medium-mesh sieve into a non-corrosive container with a tight-fitting lid.
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Cover the container and refrigerate until ready to use.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 751kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 1.9g10%
- Sodium 7370mg308%
- Total Carbohydrate 191.6g64%
- Dietary Fiber 76.1g305%
- Sugars 7.1g
- Protein 37.9g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
