Guajillo, Ancho, Pasilla Chile Adobo


  • 18 guajillo chiles (the thiner ones have less heat kick to them)
  • 5 ancho chiles
  • 3 Pasilla chiles
  • 1 medium head of roasted garlic
  • 12 roasted roma tomatoes
  • 2 Tbsp of dried oregano
  • 2 tsp powdered cumin
  • 1/2 tsp dried thyme
  • 5 laurel leaves
  • 12 fresh avocado tree leaves or more if they are dried
  • 1 Tbsp of white vinegar
  • 1 Tbsp salt
  • meat with bone: pig or chicken is best.  This quantity of sauce is enough for 10 meat portions.
  • Pig lard or oil.

Method

1. Process the chiles.  This is an important process to understand how to do many dishes in Mexican cuisine.  It is an art, but we all can start somewhere. 

Step A. Remove all the seeds and veins, and any of the stem.  You only want the leathery beauty of the chile itself.  I have found using scissors for this very useful.

Step B. Heat a small bit of oil of choice in a fry pan.  Use an oil that won’t carry a flavour…grapeseed is always my personal choice because it is flavourless and is happy at high temperatures (doesn’t turn carcinogenic like some others). Heat the pan to medium high heat.

Step C. At the same time have a pot of soft boiling water ready.

Step D. A few at a time, fry the chiles.  Use tongs and turn and remove, putting in the pot of water.  Be very careful not to burn them.  You are aiming to cook them about 10 seconds or less.  You only want to release the flavour, golden them…but it is so easy to burn them, and if this happens start again.

Step E. Cook the chiles in the water a few minutes to soften. Reserve the liquid

2. Roast the tomatoes and garlic.  If you have a gas stove just roast the tomatoes over direct flame and the garlic in a dry pan.  If not you can do it in the oven (cover the tomatoes and garlic in a touch of oil).  Don’t worry about peeling…your going to liquify and strain them anyways. 

3. Toast the avocado and laurel leaves in a dry pan, about 15 seconds each side.

4. Liquify everything together.  Add liquid that the chiles were cooked in as needed.  You want a sauce that is liquid but not watery.  It will cook down with time

5. Brown the meat on high heat quickly.  Add to adobo and marinate. 

6.  Remove meat.  Heat a few tablespoons of pig lard in your pot on medium heat.  Add the sauce.  Cook, stirring constantly for 5 minutes.

7. Add the meat.  Turn the heat to low…as low as possible.  Cover so a little bit of steam can leave, check on it from time to time and stir.  Add more liquid as necessary, but in the end the sauce should be thick.

8. Cook for several hours.  The meat should be at the point of falling apart soft.  Add the final salt adjustment.