Adobo Sauce
- 10 dry guajillo chilies, toasted
- 6 dry ancho chilies, toasted
- 24 dry cascabelle chilies, toasted
- 20 dry chipotle chilies, toasted
- 4 Cups garlic cloves
- 4 white onions, chopped
- 2 carrots, peeled and rough chopped
- 1 1/2 Tbsp dry oregano
- 1/2 cup ground cumin
- 2 cups cider vinegar
- 2 cups honey
Toast all chilies on a sheet pan in a 350 degree oven for 3-5 minutes. Once toasted, de-stem and remove seeds from all chilies. In a heavy bottom stock pot, add chopped onions, carrots, garlic, spices, and chilies. Cover with 3 inches of water and gently simmer for about 1 hour. Blend the sauce and run through a fine strainer. Mix in the vinegar and honey while the sauce is still hot. This sauce is great to add flavor to braised chicken and pork, or almost any Mexican dish.