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Home » Recipes » Mexican » Adobo Sauce

Adobo Sauce

Last Updated February 7, 2022. Originally Posted January 14, 2020 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Adobo Sauce is a reddish brown, rich and earthy sauce. It is a staple in Mexico and made of ancho chile, vinegar, and herbs. Intensely delicious and makes anything taste amazing.
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A jar of adobo sauce surrounded by ancho chiles.

A jar of adobo sauce surrounded by ancho chiles and a bulb of garlic.

You will see adobo sauce in the kitchens of Mexican abuelitas all over Mexico.

The texture is thick like a BBQ sauce. Use it on pork, chicken, or beef. It is extremely versatile, and its flavors will blow your tastebuds away.

What does adobo sauce taste like?
Adobo sauce ranges from garlicky to spicy and deep.
This recipe uses a lot of garlic and is not as spicy but extremely flavorful.

Hand holding a dried ancho chile.

What is adobo sauce made of?
In a nutshell, ancho chile, vinegar, garlic, and herbs. Some people will use it to preserve or extend the shelf life of meats and other foods because of the vinegar.

Note: This recipe calls for dried ancho chile.
However, you can substitute for 1/2 cup (or 2 oz) ancho chile powder.

Is adobo sauce spicy?
It depends on what ingredients are used. If the recipe calls for lots of chiles and chipotle, then yes, expect a spicy sauce.

Other Recipes Using Ancho Chile: Chile Colorado, Red Pork Tamales, Chueltas Adobadas.

A collage showing how to remove the seeds from an ancho chile.

How to remove the seeds from a dried chile:

  • Cut off the stem.
  • With kitchen scissors, cut lengthwise and open the dried chile.

The seeds and veins will make your adobo sauce extra spicy. Remove as many seeds as you can and any veins that are attached to the chile.

Pro Tip: You will not be able to remove all the seeds. That’s ok. This sauce gets strained, and that will remove the remaining seeds.

How to tell if a dried chile is old:
A newer dried chile will be shiny and bend easily. If the dried chile is crunchy and has lost its shine, it might not be good to use.

Rehydrates ancho chiles in a pot with water.

  • Add the dried ancho chile to a pot.
  • Add water. Enough to cover the chiles. About 2 cups.
  • Bring to a boil. Turn off heat.

Do not rinse the chile before adding to the pot. Rinsing them will take away some of the flavor.

If they are dusty, take a damp paper towel and pat them down.

Great Idea!
Save yourself a pot to wash and rehydrate dried chile in cold water. It takes longer. About an hour. No boiling necessary.

A collage showing all the ingredients that go into an adobo sauce.

To a blender add:

  • Rehydrated chile
  • Water
  • Onion
  • Garlic
  • Cinnamon Stick, Cumin, Oregano
  • Salt
  • Apple cider vinegar

Here are some swap options:

  • You can use ground cinnamon.
  • Whole or ground cumin and oregano work just fine in this recipe.
  • Instead of apple cider vinegar, you can use white distilled vinegar.

Red adobo sauce in blender.

Blend all the ingredients until smooth.

The color of the sauce should be a deep red. Much deeper in color than a guajillo sauce.

What can I substitute for adobo sauce?
Mix 1 tablespoon tomato paste, 1 tablespoon vinegar, ½ teaspoon chipotle powder, pinch of cumin, a pinch of oregano, ½ teaspoon garlic, ½ teaspoon salt.

A colander above a metal bowl straining adobo sauce.

  • Strain the sauce.
  • This will remove any extra chile pieces and leave you with a smoother sauce.

To make it spicier: Add 1 chipotle pepper or ½ teaspoon dried chipotle powder.
Adjust as you see fit.

Is chipotle sauce the same as adobo?
Adobo Sauce is not Chipotle Salsa. There are different chiles used in each. Chipotle salsa is thinner than adobo.

Mexican Adobo Sauce in a jar next to ancho chiles and more jars of sauce.

Mexican Adobo vs. Filipino Adobo:
This is the Mexican version of the sauce. Filipino Adobo is a dish which also involves marinating. It usually made with chicken.

This recipe will produce 2 1/2 cups of sauce. Store them in airtight jars until ready to use. The sauce lasts up to 2 months in the fridge and up to 6 months in the freezer.

How to Use Adobo Sauce: Add to chicken, pork, beef, shrimp. Let sit for 10 minutes up to overnight. Cook and enjoy.

Did you make this recipe? Please rate the recipe below!

A jar of adobo sauce surrounded by ancho chiles and a bulb of garlic.

Adobo Sauce

Adobo Sauce is a reddish brown, rich and earthy sauce. It is a staple in Mexico and made of ancho chile, vinegar, and herbs. Intensely delicious and makes anything taste amazing.
5 from 5 votes
Print Pin Rate
Course: Sauce
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 cups
Calories: 94kcal
Author: Maggie Unzueta

Ingredients

  • 4 ancho chile dried
  • 4 cups water (divided)
  • 8 garlic cloves
  • 1/4 piece cinnamon stick
  • pinch cumin either whole or ground
  • pinch oregano either whole or ground
  • 3 tbsp apple cider vinegar
  • 1 1/2 tspn salt

Instructions

  • Cut the stem from the ancho chiles.
  • Cut lengthwise and remove the seeds.
  • Place the chiles into a stock pot with 2 cups water.
  • Bring to a boil. Turn off heat.
  • Let sit for 5 minutes, or until pliable.
  • Discard the water used in the rehydration process.
  • To a blender, add the rehydrated chiles, 2 cups water, and all of the remaining ingredients.
  • Blend until smooth.
  • Strain.
  • Store in an airtight container until ready to use.

Notes

Make it quicker: Instead of dried ancho chile, use 2 oz. (or 1/2 cup) ancho chile powder. 
Here are some swap options:
  • You can use ground cinnamon.
  • Whole or ground cumin and oregano work just fine in this Adobo Sauce recipe.
  • Instead of apple cider vinegar, you can use white distilled vinegar.
What can I substitute for adobo sauce?
Mix 1 tablespoon tomato paste, 1 tablespoon vinegar, ½ teaspoon chipotle powder, pinch of cumin, a pinch of oregano, ½ teaspoon garlic, ½ teaspoon salt.

Nutrition

Calories: 94kcal | Carbohydrates: 7g | Protein: 80g | Fat: 7g | Saturated Fat: 1g | Sodium: 248mg | Sugar: 5g
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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Filed Under: Mexican

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. melissa chapman

    January 14, 2020 at 2:22 pm

    5 stars
    This was such a great way to learn about Adobo sauce and chiles that are used in it. I might not make this but I have the basics to do it if I try.

    Reply
    • Maggie U

      August 7, 2020 at 3:59 pm

      Hope you try this recipe!

      Reply
  2. Amber Myers

    January 14, 2020 at 3:13 pm

    5 stars
    I bet I’d love this sauce. I tend to love spicy things. I will have to try this out the next time I make tacos.

    Reply
    • Maggie U

      August 7, 2020 at 3:58 pm

      You would love it! It’s amazing.

      Reply
  3. Brandy

    January 14, 2020 at 9:40 pm

    I’ve never had adobo sauce before. I think I’ll like it though. Going to save your recipe so that my family can give this a little taste test soon!

    Reply
    • Maggie U

      August 7, 2020 at 3:58 pm

      So good right? We love this one too

      Reply
  4. Kathy

    January 15, 2020 at 5:11 am

    I’ve never heard of this kind of sauce before. Sounds like something I may be interested in trying though. I’ll have to make these and see how it tastes.

    Reply
    • Maggie U

      August 10, 2020 at 10:29 am

      Hope you try it Kathy!

      Reply
  5. Rena

    January 15, 2020 at 6:40 am

    5 stars
    I have never tried it but the ingredients make it looks amazing! I have to try this out for sure.

    Reply
    • Maggie U

      August 7, 2020 at 3:56 pm

      It’s delicious. Hope you try it!

      Reply
  6. Beth

    January 15, 2020 at 7:45 am

    This seems like the perfect recipe for me! We’ve been using canned adobo peppers, but I think I would like this even better, especially with the garlic.

    Reply
    • Maggie U

      August 7, 2020 at 3:48 pm

      This recipe is amazing. Hope you try it!

      Reply
  7. Michelle Cantu

    January 15, 2020 at 7:53 am

    5 stars
    I love a good ancho chile. My grandmother has bushes that line the side of her house full of the peppers. I need to visit her and try this adobo myself.

    Reply
    • Maggie Unzueta

      March 4, 2020 at 9:06 am

      Yes. It’s a very versatile recipe too. Hope you enjoy!

      Reply
  8. Tiffany La Forge-Grau

    January 15, 2020 at 9:28 am

    5 stars
    I would really like to try this sauce. It looks really easy to make and would work with a lot of recipes!

    Reply
    • Maggie Unzueta

      March 4, 2020 at 9:05 am

      Yes, it does. Fish, chicken, beef, pork. You name it!

      Reply
  9. Denise

    January 15, 2020 at 12:39 pm

    A good sauce can make such a difference in the way something tastes. This sauce looks amazing, and I would love to try it on ribs.

    Reply
    • Maggie U

      August 7, 2020 at 1:11 pm

      I like your idea! Hope you try it!

      Reply
  10. Joyce

    July 7, 2021 at 10:51 am

    Maggie,

    This sauce is great. I used to buy it remade.

    I was wondering if you had a recipe for el pato sauce?

    Reply
    • Maggie Unzueta

      July 19, 2021 at 2:24 pm

      You know, I don’t have a recipe for el pato sauce. I’ve tried many, many times, but I can’t get the right mixture. I’ll keep trying though.

      Reply

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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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