In many recipes you will see Chipotle in Adobe Sauce
This is how you can make an Authentic Adobe Sauce
Once created, hydrate chipotles in a little water and add to your sauce, puree of needed to make an Adoba Chipotle Paste as a base for other ingredients
Servings:1 1/2 cups
Ingredients
3 ounces guajillo chillies, (12), wiped clean, stemmed, slit open, seeded, and deveined
3/4 cup water for blending, or more if necessary
2 cloves garlic, peeled
1 1/2 teaspoons apple cider vinegar
3/4 teaspoon fine salt, or 1 1/2 teaspoons kosher salt
3/4 teaspoon sugar
1/4 rounded teaspoon ground cumin
Directions:
Heat a griddle, or heavy skillet over medium-low heat, and toast the chillies 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they’re fragrant and their insides have changed colour slightly, about 1 minute per batch.
Soak the chillies in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
Put the 3/4 cup of fresh water in the blender jar with the chillies and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the adobo through a medium-mesh sieve.
Now you can use this highly flavoured puree as a marinade for seafood and meat. Or turn it into a fabulous cooking liquid or sauce for eggs, beans, and enchiladas.
This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.