Mexican Adobo: What It Is and How to Marinate Meat

If you have ever tasted tacos al pastor or a dish of chipotle in adobo, you already know the flavor of Mexican adobo: red, deep, slightly acidic and smoky, with a heat that warms without covering the other flavors. Adobo is one of the most important foundations of Mexican cuisine, and once you learn to prepare it, it becomes the marinade you will use for meat, chicken and even vegetables.

In this article we explain what adobo is, where it comes from, what the difference is between adobo, adobado and chipotle in adobo, and we give you the complete recipe for pork in adobo, one of the most beloved home dishes in Mexico.

What is Mexican adobo

Adobo is a thick sauce, or paste, made with rehydrated dried chili peppers, garlic, vinegar and spices. It is used mainly to marinate meat before cooking: the vinegar makes it more tender, the chili peppers give it color and aroma, and the spices complete the flavor.

The most commonly used chili peppers are guajillo, which gives a bright red color and a fruity, mildly spicy taste, and ancho, the dried poblano, darker, sweeter and with notes reminiscent of raisins. To these are usually added cumin, Mexican oregano, cloves, a small piece of cinnamon and a bay leaf. Every family has its own version, and that is precisely why no two adobos are the same.

Where does adobo come from

The word comes from the Spanish "adobar", meaning to marinate. The Spanish brought to the Americas the technique of preserving meat with vinegar, salt and spices. In Mexico this tradition met the dried chili peppers that indigenous peoples had used for centuries, and so was born an adobo very different from the European one: redder, more intense and with that gentle heat we recognize immediately today.

Over time, adobo became the base for a great many regional dishes. In the center of the country it is used for pork and chicken, in the Yucatan Peninsula there is a version with achiote, and throughout Mexico adobo is the seasoning for the famous canned chipotles.

Adobo, adobado and chipotle in adobo: the differences

These three names are often confused, but they refer to different things:

• Adobo: the sauce or paste made from chili peppers, vinegar, and spices used for marinating.

• Adobado: meat already marinated in adobo, for example carne adobada for tacos.

• Chipotle in adobo: ripe, dried, and smoked jalapeños (the chipotles), preserved in a red sauce of tomato, vinegar, and spices. Used in pieces or blended to add a smoky touch to sauces, marinades, and mayonnaise.

Ingredients for pork in adobo (4 servings)

For the adobo:

• 5 dried guajillo chili peppers

• 2 dried ancho chili peppers

• 3 garlic cloves

• 1/4 white onion

• 3 tablespoons apple cider vinegar

• 1/2 teaspoon cumin seeds

• 1 teaspoon Mexican oregano

• 2 cloves

• 1 small piece of cinnamon

• 250 ml of chili soaking water

• Salt to taste

For the meat:

• 1 kg pork shoulder cut into 4 cm cubes

• 1 tablespoon vegetable oil

• 250 ml meat broth or water

• 1 bay leaf

Step-by-step preparation

1. Clean the chili peppers: remove the stem, cut them open and discard the seeds and veins. The more seeds you leave in, the spicier the adobo will be.

2. Toast the chili peppers in a hot dry pan for about 20 seconds per side, until they soften and turn fragrant. Do not let them blacken, or the adobo will turn bitter.

3. Place them in a bowl, cover with boiling water and soak for 15 minutes. Reserve the soaking water.

4. Blend the chili peppers with garlic, onion, vinegar, cumin, oregano, cloves, cinnamon, salt and 250 ml of soaking water until you get a smooth, thick sauce. For a silkier result, strain it through a fine sieve.

5. Place the meat in a bowl, pour the adobo over it and mix well. Leave it to marinate in the refrigerator for at least 2 hours, or ideally overnight.

6. Heat the oil in a heavy-bottomed casserole and sear the meat over medium-high heat for a few minutes until it takes on color. Set aside the remaining adobo from the bowl.

7. Add the remaining adobo, the broth and the bay leaf. Cover and cook over low heat for about 1 hour and 30 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.

8. Taste, adjust salt and serve hot with corn tortillas, Mexican rice or beans.

Tips for a perfect adobo

If the adobo tastes too acidic, add a pinch of sugar or a tablespoon of orange juice. If you want it smokier, blend a chipotle in adobo together with the chili peppers. The adobo keeps in the refrigerator, in a sealed jar, for about a week, and can also be frozen in small portions.

The same adobo works great with chicken thighs, ribs, or grilled vegetables as well, and becomes the perfect base for tacos, burritos, and tortas.

The shortcut: ready-made adobo

If you are short on time or cannot find dried chili peppers, you can use a ready-made adobo. TheDoña María Adobo Paste is made with guajillo and ancho chili peppers, vinegar, and spices: simply dilute it with a little water or broth, spread it over the meat, and let it marinate as in the recipe.

To add the smoky touch, try the Herdez Whole Chipotles in Adobo: one or two minced chipotles are enough to add depth to marinades, sauces, and even mayonnaise.

Frequently asked questions

Is Mexican adobo very spicy?

Not necessarily. Guajillo and ancho are mildly spicy and very aromatic chilies. The heat level depends on the seeds you leave in and any hotter chilies you add, such as chile de árbol.

How long should the meat marinate in adobo?

At least 2 hours, but the best result comes from leaving it in the refrigerator overnight. For chicken, 1 to 2 hours is enough.

What is the difference between Mexican adobo and Filipino adobo?

They share the same name because both derive from the Spanish technique of marinating with vinegar, but they are different dishes. Filipino adobo is made with vinegar, soy sauce, and garlic, without dried chilies, while Mexican adobo is a red sauce of chilies and spices.

Can I use adobo for tacos al pastor?

Yes, adobo is precisely the base of the tacos al pastor marinade, to which achiote and pineapple juice are usually added.

→ Buy Adobo Doña María at Mexsabores: delivery across Europe.

Adobo is one of those flavors that tells the story of Mexico in a single bite. Make it at home with dried chilies or use a ready-made adobo: either way you will bring an authentic, warm, and full-flavored dish to the table.