Guajillo Chile Adobo

Ingredients

• 4Roma tomatoes
• 4guajillo chiles (also known as chile cascabel ancho)
• 1/2 mediumwhite onion
• 2 clovesgarlic
• 15 ml (1 tbsp)brown sugar
• 60 ml (1/4 cup)white vinegar
• 60 ml (4 tbsp)cooking oil
• 1 tspsalt

Instructions

1. 1

   Toast the chiles

   Toast the guajillo chiles in a dry pan over medium-high heat for about 30 seconds per side, until fragrant and pliable.

2. 2

   Remove the seeds

   Once the chiles are cool enough to handle, remove and discard their stems and seeds.

3. 3

   Cover with water

   Put the toasted chiles in a pan and add just enough water to barely cover them.

4. 4

   Soak the chiles

   Bring the water to a boil, then turn off the heat. Leave the chiles to soak for 15 minutes.

5. 5

   Chop the vegetables

   Roughly chop the tomatoes and onion.

6. 6

   Blacken the vegetables

   Heat a skillet with 3 tbsp (45 ml) of cooking oil. Add the tomato, onion and garlic and cook until blackened.

7. 7

   Fill the blender

   Put the reconstituted chiles, tomato, onion and garlic in a blender with 1/4 cup (60 ml) of the soaking liquid.

8. 8

   Blend until smooth

   Blend the mixture for about 1 minute, until smooth.

9. 9

   Heat the adobo

   Preheat a skillet with 4 tbsp (60 ml) of cooking oil, then pour in the blended mixture.

10. 10

    Add vinegar and sugar

    Stir in the vinegar and brown sugar until combined.

11. 11

    Reduce the mixture

    Cook until most of the liquid has evaporated and the adobo forms peaks when you draw a spoon through it.

12. 12

    Rest before using

    Let the adobo rest for 2 hours while the chicken marinates.

What is guajillo chile adobo?

Adobo is a seasoned paste or sauce used to flavour food, and this version is intended as a wet rub for chicken fajitas. Guajillo chiles give it a warm, savoury chile flavour, while tomato, onion, garlic, vinegar and sugar round out the blend.

The method builds flavour in stages: toast and soak the chiles, blacken the vegetables, then blend and cook the mixture down. That final simmer makes the adobo thick enough to cling to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 119 calories, 1g protein, 7g carbs, 10g fat.

The supplied nutrition per serving is 119 kcal, with most of the fat coming from the cooking oil and most of the carbohydrate from the tomatoes, onion and brown sugar. Protein is low in the adobo itself; serve it with chicken and vegetables to make it part of a more balanced fajita plate.

Choosing and preparing the chiles

Dried chiles: Toast them briefly until fragrant and pliable; keep them moving and take them off the heat if they begin to scorch.

Soaking liquid: The recipe uses 60 ml of the soaking water in the blender. Measure it after soaking, then add it with the chiles to help the ingredients blend smoothly.

Blackening the vegetables

Tomatoes and onion: Rough chopping is enough because they will be blended later. Cook them with the garlic in the skillet until blackened, as directed, to develop a deeper flavour.

Pan space: If the vegetables are crowded, they may soften before they blacken. Use a roomy skillet so they make good contact with the hot surface.

Getting the texture right

Blend: Aim for a smooth mixture after about 1 minute. If the blender struggles, scrape down the sides and continue blending rather than adding extra liquid straight away.

Reduce: The adobo is ready when most of the liquid has evaporated and a spoon drawn through it leaves peaks. Keep stirring and watch closely as it thickens.

Timing the marinade

The recipe calls for the finished adobo to rest for 2 hours while the chicken marinates. Plan for this resting time after cooking the paste, rather than counting only the stated 50-minute total time.

Let the mixture cool before using it on chicken, and keep the chicken refrigerated while it marinates. Follow the chicken recipe for cooking time and doneness.

Serving with fajitas

Use the adobo to season chicken for fajitas, then serve the cooked chicken with tortillas and your preferred fajita accompaniments. Keep the sides simple so the chile, tomato and vinegar flavours stay prominent.

A fresh vegetable side or salad can add contrast to the rich, concentrated rub. The adobo is a seasoning, so serve it as part of the meal rather than as a stand-alone sauce.

Recipe notes & tips

• Toast the chiles just until fragrant so they do not turn bitter.
• Let the chiles cool before removing the stems and seeds.
• Reserve the soaking water and measure out 60 ml for blending.
• Scrape the blender sides if pieces of chile or vegetable remain.
• Stir as the adobo reduces so the thickening mixture does not catch on the pan.
• Allow the finished adobo to rest for the full 2 hours while the chicken marinates.

Variations

• More heat: Leave some chile seeds in the mixture for a hotter rub.
• Smoother paste: Strain the blended mixture before cooking it down.
• Tangier flavour: Add a little more white vinegar to taste.
• Sweeter rub: Increase the brown sugar slightly to soften the chile's savoury edge.
• Vegetable seasoning: Use the adobo to season vegetables instead of chicken.

Common mistakes to avoid

• Scorching the chiles: Toast them briefly and remove them as soon as they smell fragrant.
• Skipping the soak: Give the chiles 15 minutes in hot water so they soften for blending.
• Adding too much soaking liquid: Measure 60 ml so the adobo can reduce to the stated thick texture.
• Crowding the skillet: Cook the vegetables with enough pan contact to blacken them rather than steam.
• Stopping the simmer too soon: Reduce until a spoon drawn through the adobo leaves peaks.
• Using the rub before it rests: Allow the adobo to rest for 2 hours as the chicken marinates.

How to store

Store leftover adobo in a covered container in the refrigerator and use within 3 days. Reheat gently in a small pan, stirring until warmed through; avoid reusing any adobo that has been in contact with raw chicken.

Frequently asked questions