Go Back

Achiote Adobo Marinade

2 cups
Adobo de Achiote

Ingredients

  • 2 guajillo chiles
  • 3 garlic cloves
  • 1/2 cup roughly chopped white onion
  • 2 tablespoons achiote paste
  • 1 cup bitter orange juice, (or substitute with 1/3 cup orange juice, 1/3 cup lime juice and 1/3 cup white distilled vinegar)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground true or ceylon cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher or coarse sea salt, or to taste

To Prepare

  • Stem and seed the guajillo chiles. Toast them on a pre-heated comal or skillet, set over medium heat, for about 1 to 2 minutes per side until they are toasted, but not burnt. Place the chiles in a saucepan, add enough water to cover them, and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until the chiles are plumped up and rehydrated.
  • In a blender, place the chiles along with 1/2 cup of their cooking liquid and the rest of the ingredients. Puree until smooth. Use as a marinade.