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Best Easy Adobo Oaxaqueño Recipe

Name: Best Easy Adobo Oaxaqueño Recipe
Total time: 90 min
Yield: 200 g
Ingredients: boneless chicken thighs 2 lbs; pork shoulder 1 lb; ancho chiles 3 pieces; guajillo chiles 3 pieces; dried pasilla chiles 2 pieces; garlic 6 cloves; white onion 1 piece; apple cider vinegar 0.25 cup; oregano 2 tsp; ground cumin 1 tsp; black pepper 1 tsp; salt 2 tsp; brown sugar 1 tbsp; bay leaf 2 pieces

Oaxaca's distinctive adobo sauce featuring local chiles, herbs, and spices for marinating meats. This family cooking essential transforms protein-rich chicken and pork into deeply flavored meals.

Cook 90 min Difficulty NORMAL 310 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

boneless chicken thighs 2 lbs
pork shoulder 1 lb
ancho chiles 3 pieces
guajillo chiles 3 pieces
dried pasilla chiles 2 pieces
garlic 6 cloves
white onion 1 piece

Seasonings/Sauce

apple cider vinegar 0.25 cup
oregano 2 tsp
ground cumin 1 tsp
black pepper 1 tsp
salt 2 tsp
brown sugar 1 tbsp
bay leaf 2 pieces

Nutrition summary

Carbohydrates 15 g 19%

Protein 22 g 28%

Fat 14 g 53%

Serving size 200g

Cooking steps

1

Toast the ancho, guajillo, and pasilla chiles in a dry skillet over medium heat for 2-3 minutes, turning frequently until fragrant. Remove stems and seeds.
2

Combine toasted chiles with garlic and onion in a saucepan. Add enough water to cover and simmer gently over medium-low heat for 8 minutes until softened.
3

Drain the chiles mixture. Blend together with apple cider vinegar, oregano, cumin, black pepper, salt, brown sugar, and bay leaf until smooth. If needed, add ¼ cup water for a thick marinade.
4

Rub the adobo mixture evenly onto chicken thighs and pork shoulder. Place in a shallow dish, cover, and marinate refrigerated for at least 2 hours, preferably overnight.
5

Preheat oven to 350°F. Arrange marinated meats in a baking dish with any excess adobo. Cover loosely with foil and roast for 75 minutes, baste halfway through, then uncover and roast 15 minutes more for a deep glaze and moist texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredients in Adobo Oaxaqueño are the trio of dried chiles—ancho, guajillo, and pasilla—which give the sauce its authentic depth, earthy complexity, and distinctive Oaxacan character. Together with garlic and onion, these chiles define the bold flavor that's central to this family recipe.

Q. How should I control heat when roasting the meats?

Consistent oven temperature is crucial: roast at 350°F, starting covered to retain moisture, then finish uncovered to intensify the glaze. Basting halfway ensures the adobo stays moist without burning. Avoid high heat, which could dry out the meat and scorch the adobo.

Q. How do I avoid tough or stringy texture in the meat?

Marinating the chicken and pork for at least 2 hours (overnight is best) allows the acids and spices to tenderize the proteins. Roasting covered first, then finishing uncovered, prevents dryness and ensures the meat remains tender and succulent without overcooking.

Q. How many calories and protein are in one serving?

Each 200g serving of Adobo Oaxaqueño delivers approximately 310 kcal, with 22g protein, 15g carbohydrates, and 14g fat. The protein makes up about 28% of total calories, making this recipe suitable for those seeking higher protein meals.

Best Easy Adobo Oaxaqueño Recipe

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