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A rich marinade made from rehydrated ancho chiles, garlic, and Mexican spices. This family cooking staple adds sweet, smoky depth to high protein meats and stews.
Remove stems and seeds from the dried ancho chiles. Tear each chile into a few large pieces for even hydration.
Heat a dry skillet over medium heat. Toast the chile pieces for 30 seconds per side, pressing with a spatula, until fragrant but not burned.
In a small saucepan, combine toasted chiles and water. Bring to a low simmer, then cover and cook on low for 10 minutes. Allow to cool slightly.
In a blender, combine the rehydrated chiles and soaking liquid with white onion, garlic cloves, olive oil, apple cider vinegar, oregano, cumin, paprika, salt, and black pepper. Blend on high until completely smooth.
Push the puree through a fine mesh sieve into a bowl, using a spatula to extract a silky adobo. Taste and adjust salt as needed. Store refrigerated, covered, for up to 1 week.
