This sauce is made using “ancho” and “guajillo” peppers, garlic and black peppercorns. A sauce made with few ingredients, but with an exceptional cooking potential. It is excellent to have it handy in your fridge or freezer since it is remarkable useful for many dishes like red enchiladas, pozole, tamales, pork stew, menudo, chilorio, chilaquiles, and many other traditional Mexican dishes. I consider it as a basic sauce for adobos, too. Adobo sauce is a mixture of dry peppers blended with spices and vinegar to season meats, mainly pork, and either prepare a stew with it, or just rub the paste over the meat to marinate and grill. Although some adobo sauces could also use other type of dried peppers, like Pasilla or Mulato. This last one is very similar to the Ancho pepper, but with a darker color.
- 4 (30 grams) Guajillo peppers
- 3 (50 grams) Ancho Peppers
- 3 cups of warm water
- 2 garlic cloves, chopped
- 8 black peppercorns or 1/3 teaspoon freshly ground
- Salt to taste
When buying dried peppers make sure you are buying the right peppers. I have found some brands labeling to be incorrect, sometimes naming mulato peppers to pasilla peppers. I usually post the pictures of the peppers I am using in a recipe to avoid confusions.
If the pepper is too dry that it breaks while handling, place it a couple of minutes in a warm skillet, not hot! Just warm and turn frequently, this will help the skin to soften. Or place in the microwave for 10 seconds.
1. With the help of your kitchen scissors or a small sharp knife, make a slit cut along the pepper to remove the seeds and veins.