Mexican Adobo Red Chile Paste
Add a punch of bold, smoky, and spicy flavors to your dishes with this homemade Mexican Adobo Red Chile Paste. Made from a blend of dried guajillo, ancho, and chile de árbol peppers, this versatile paste is enhanced with aromatic spices like cumin, cinnamon, and oregano, as well as a touch of apple cider vinegar to balance the heat with tangy depth. Perfect for seasoning meats, soups, stews, or marinades, this authentic recipe involves toasting and soaking the chilies to unlock their full flavor before blending them into a smooth, rich paste. Easy to make and store, it’s a must-have condiment to bring the taste of traditional Mexican cuisine to your kitchen.
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Recipe Information
Ingredients
- 6 pieces dried guajillo chiles
- 4 pieces dried ancho chiles
- 2 pieces dried chile de árbol
- 0.5 large white onion
- 4 pieces garlic cloves
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1.5 cups water
Instructions
Remove the stems and seeds from the guajillo, ancho, and chile de árbol peppers. Tear the chiles into smaller pieces for easier handling.
Heat a dry skillet over medium heat. Toast the chile pieces for about 30 seconds on each side until fragrant, being careful not to burn them.
Place the toasted chiles in a heatproof bowl. Pour hot water over the chiles until fully submerged and let them soak for 15 minutes to soften.
Meanwhile, roughly chop the onion and peel the garlic cloves.
Drain the softened chiles, reserving about 1 cup of the soaking liquid.
In a blender or food processor, combine the drained chiles, chopped onion, garlic cloves, apple cider vinegar, ground cumin, ground cinnamon, dried oregano, salt, and 1 cup of the reserved soaking liquid. Blend until smooth, scraping down the sides as needed. Add more soaking liquid if the mixture is too thick.
Heat the vegetable oil in a medium saucepan over medium heat. Pour the blended mixture into the pan, taking care as it may splatter.
Cook the chile paste for about 7-10 minutes, stirring frequently, until it darkens slightly and the flavors develop.
Remove from heat and let the paste cool completely. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 5.5 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2373 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
