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Al Pastor Adobo Marinade

Makes 3 Cups:


This is the classic adobo sauce for marinated pork to make the tacos al pastor recipe.

However, whether you’re marinating chicken, beef, pork, or even vegetables or fish, this sauce will infuse your ingredients with a delightful balance of heat and spice. 



1/2 medium sliced onion 

3-4 cloves of garlic smashed

1 tsp oil

4 dried chile guajillo stems and seeds removed.

2 dried chile ancho stems and seeds removed.

4 cups water 2 cups to soften chiles, 2 cups to blend adobo.

1 tbsp chicken bouillon powder

2 oz achiote paste

3-4 chipotles in adobo

2 tbsp adobo from chipotles

1/4 c apple cider or white distilled vinegar

Salt and pepper to taste



To a medium skillet, add the onion, garlic and 1 tsp. of oil. Heat to medium. 

Sauté the onion and garlic for a few minutes, add the torn pieces of the dried chiles.

Sauté for another 3 minutes stirring from time to time and pour in the 2 cups of water.

Continue cooking for 6-7 minutes. Remove from heat and let everything soak and soften for 10 minutes.

Drain the water from the chiles in skillet and transfer everything to the blender. 

Also, the blender, 2 cups of reserved water, bouillon, achiote, chipotles in adobo, vinegar, salt and pepper to taste. Blend on high until very smooth. Taste for salt. It should be on the salty side in order for it to season the meat well.

Pour adobo into glass jars and store refrigerated for a few weeks or in the freezer for a few months.


Chef Martin Lopez



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