One way to make a dish spicier is to use chipotle in your adobo. It has a strong flavor, so be careful when using it. This sauce can be used on tacos, rice, meat, or to improve any sauce. A perfect marinade for roasting meat or poultry.
Add this sauce to mayonnaise for fried fish tacos, or add it to apple juice, tomatoes, and sage as an exquisite liquid for cooking pork for tacos.
Add this sauce to yogurt, juice, and grated lemon zest and spread on tortillas or on top of roasted potatoes.
Ingredients: 1 1/2 cups
- 12 guajillo peppers (85 g)
- 3/4 cup water to mix, or more if needed
- 2 cloves garlic (peeled)
- 1 1/2 teaspoons apple cider vinegar
- 3/4 teaspoon fine salt
- 3/4 teaspoon sugar
- 1/2 teaspoon powdered cumin
*Optional: Add a teaspoon or two of fresh, peeled ginger, cut into small pieces, for an extra flavor.
Preparation:
Heat a komal, griddle, or heavy skillet over medium-low heat and add chiles, 2 or 3 at a time, stirring and pressing frequently with tongs, until fragrant and the insides change color slightly, stirring once. Bake for about 1 minute. .
Soak chiles in cold water until softened, about 30 minutes. Drain and discard the soaking water.
Add the water to the blender along with the chili peppers and remaining ingredients. Blend for at least 3 minutes until smooth, adding more water as needed to puree. If you want a silky texture, pass the marinade through a medium mesh sieve.
- This highly flavored puree can be used as a marinade for seafood, meat, and poultry. Or make it into a great sauce for eggs, beans, and enchidas.
- This marinade can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
