Adobo Paste-Base Recipe

lkapigian

Adobo Paste is one of my go to’s for many things,Chile , Posole ,Sausage ,Salami, Snack Sticks Endless uses …thought I’d share my starting point , and you can build from there depending on your end game 

I start with Ancho , New Mexico And Guajillo about a 2/1/1ratio …this batch will yield about 2 liters of paste which will do about 15 pounds of meat for chili …broken down best I can 

449 grams of peppers ( weight before de stemming and seeding 225 grams ancho 112 grams New Mexico 112 Grams Guajillo 

remove stems and seeds 




heat in 375 degree oven to soften and wake up the oil, turn often , should take just a few minutes 

soak in hot stock for 30 minutes…depending ending on what your end game is, choose your liquid .This is for Posole so, pork stock ( if for chili, beef stock  and please make your own, not boxed or canned ) this was about 3000 grams of stock 

After 30 minutes you will blend then strain, for my base I use ( % to dry pepper weight) 

.67% roasted garlic, about 6 med heads
.22% Cumin
.13% Mexican oregano
 .35% MSG
224% of the soaking liquid

please note, there is no salt in the base, you will salt ( % by weight) to whatever you will be using this on 

blend well and strain out leftover seeds and skin



Refrigerate overnight -enjoy this is just a springboard method , build from here but it has brought me great results 

WeberWho

Thanks and bookmarked. 

caliking

Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand. 

But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!

lkapigian

caliking said:

Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand. 

But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!

LoL , complaint registered ….never done it either , but today I wrote it all down and did the math “ best guess “ for the recipe v technique people 

dmourati

Starting to work with dried chiles was a real game changer for me in my cooking journey. I use guajillo/ancho for carne asada, chile relleno, and chili.

Foghorn

Thanks for this.  At least you did your own math - unlike some who make recipes with friends and then leave the (so called) friends to try to use math to recreate the recipe like @caliking.

buzd504

Awesome.  I started doing a version of this for anything that would typically call for "chili powder" (particularly chili and tikka masala).  It is a game changer.

lkapigian

buzd504 said:

Awesome.  I started doing a version of this for anything that would typically call for "chili powder" (particularly chili and tikka masala).  It is a game changer.

Yes sir…mix some with a little honey, makes an amazing rib glaze ..endless uses ..if you haven’t tried it with homemade bone stock , give that a go, it’s up yet another notch 

Eoin

caliking said:

Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand. 

But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!

I'm with you on that, which is why I don't really bake - too much measuring.

JohnInCarolina

caliking said:

Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand. 

But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!

You might appreciate the new book that David Chang has coming out.  Apparently the whole idea is to try and teach people how to cook without using a recipe.  

Not that you need any lessons in that area

Eoin

lkapigian said:

Adobo Paste is one of my go to’s for many things,Chile , Posole ,Sausage ,Salami, Snack Sticks Endless uses …thought I’d share my starting point , and you can build from there depending on your end game 

I start with Ancho , New Mexico And Guajillo about a 2/1/1ratio …this batch will yield about 2 liters of paste which will do about 15 pounds of meat for chili …broken down best I can 

449 grams of peppers ( weight before de stemming and seeding 225 grams ancho 112 grams New Mexico 112 Grams Guajillo 

remove stems and seeds 




heat in 375 degree oven to soften and wake up the oil, turn often , should take just a few minutes 

soak in hot stock for 30 minutes…depending ending on what your end game is, choose your liquid .This is for Posole so, pork stock ( if for chili, beef stock  and please make your own, not boxed or canned ) this was about 3000 grams of stock 

After 30 minutes you will blend then strain, for my base I use ( % to dry pepper weight) 

.67% roasted garlic, about 6 med heads
.22% Cumin
.13% Mexican oregano
 .35% MSG
224% of the soaking liquid

please note, there is no salt in the base, you will salt ( % by weight) to whatever you will be using this on 

blend well and strain out leftover seeds and skin



Refrigerate overnight -enjoy this is just a springboard method , build from here but it has brought me great results 

I tend to go for some whole chillies in the adobo sauce that I then chop into dishes then add some sauce, or blend if needed.

One great addition for this is into mayo - just mix a couple of sppons into a jar to make a tasty, smoky and spicy alternative.

Foghorn

JohnInCarolina said:

caliking said:

Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand. 

But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!

You might appreciate the new book that David Chang has coming out.  Apparently the whole idea is to try and teach people how to cook without using a recipe.  

Not that you need any lessons in that area

He wouldn’t see it as a lesson.  Just justification.  

fishlessman

of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....

how long does it keep in the fridge without salt

lkapigian

fishlessman said:

of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....

how long does it keep in the fridge without salt

I would think with the acid, lower than base ph, indefinite, I use it pretty quick....out of curiosity, when I get home I will measure the actual PH. 

fishlessman

lkapigian said:

fishlessman said:

of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....

how long does it keep in the fridge without salt

I would think with the acid, lower than base ph, indefinite, I use it pretty quick....out of curiosity, when I get home I will measure the actual PH. 

that would be good to know, thats alot of adobo and would last me a good time. our mexican section has been sold out for a while but this morning i saw that pastene makes it and its hidden with the olives and peperoncinis

lkapigian

fishlessman said:

lkapigian said:

fishlessman said:

of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....

how long does it keep in the fridge without salt

I would think with the acid, lower than base ph, indefinite, I use it pretty quick....out of curiosity, when I get home I will measure the actual PH. 

that would be good to know, thats alot of adobo and would last me a good time. our mexican section has been sold out for a while but this morning i saw that pastene makes it and its hidden with the olives and peperoncinis

I’d say a long long time 

Eoin

fishlessman said:

of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....

how long does it keep in the fridge without salt

It keeps for ages.

fishlessman

looks like it would be good to can in the smaller jars and keep it out of the fridge. i can do that