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Guajillo Chile Adobo
Guajillo chile adobo (wet rub) used to season chicken fajitas.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Marinade
Cuisine:
Mexican
Keyword:
adobo, marinade, Sauce
Servings:
6
Calories:
119
kcal
Author:
Douglas Cullen
Ingredients
4
roma tomatoes
4
guajillo chiles
also known as chile cascabel ancho
½
medium white onion
2
cloves
of garlic
1
tbsp.
brown sugar
¼
cup
white vinegar
4.
tbsp.
cooking oil
1
tsp.
salt
Instructions
Toast the chiles in a dry medium hot pan for about 30 seconds per side until they are fragrant and pliable.
When the chiles are cool to the touch, remove the seeds and stems and discard.
Place the toasted chiles in a pan and just barely cover with water.
Bring to a boil the turn off the heat. Allow the chiles to soak for 15 minutes.
Roughly chop the tomatoes and onion.
In a preheated skillet with 3 tbsp. of cooking oil blacken the tomato, onion and garlic.
To the blender add the reconstituted chiles, tomato, onion garlic and ¼ cup of the soaking liquid.
Blend until smooth, about 1 minute.
Preheat a skillet with 4 tbsp. cooking oil then pour the blended mixture into the skillet.
Add the vinegar and the sugar. Stir to incorporate.
Cook until most of the liquid has evaporated from the adobo and it forms peaks when you pass a spoon through it.
Allow it to rest for 2 hours while the chicken is marinating.
Nutrition
Calories:
119
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
324
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
960
IU
|
Vitamin C:
7.4
mg
|
Calcium:
10
mg
|
Iron:
0.3
mg