30 dried guajillo chiles, without seeds
20 dried ancho chiles, without seeds
30 cloves of garlic
5 medium-sized onions
2 litres of freshly squeezed pineapple juice
¼ cup apple cider vinegar (adjust to taste)
5 tablespoons dried oregano
Salt to taste (approx. 2-3 tablespoons)
1. Prepare the chiles. The dried chiles should be soaked in hot water for 10-15 minutes until soft. This facilitates the subsequent processing.
2. Puree: The soaked chiles, garlic, onions, pineapple juice, apple cider vinegar, oregano and salt should be blended in a high-powered blender until a smooth paste is produced. If necessary, pass the mixture through a sieve after puréeing.
3. Boil down (optional): For a more intense flavor and thicker consistency, simmer the adobo mixture in a saucepan over medium heat for about 10-15 minutes. Stir occasionally.
Use:
Marinate: Marinate the meat (e.g., pork neck) in adobo for at least 4-6 hours.
Grill or roast: Grill or roast the meat on a spit or in a pan.
Yield: For 4-6 kg of meat
Spice level: Add more or fewer chiles or use a hotter type of chili such as chipotle to adjust the spiciness of the adobo.
Add your own touch: Add other spices like cumin or coriander to taste.
Achiote: Add achiote paste for a more intense red color and earthy taste.
Sweetness: Add brown sugar or honey to balance the sweetness of the pineapple.
Variations: You can also use chicken or lamb for tacos al pastor, or mushrooms for a vegetarian version.
Storage: Store unused adobo in the fridge.
