Tinga Adobo Marinade
Ingredients
8 dried ancho chiles
8 dried guajillo chiles
4–6 dried chipotle chiles (to taste)
1 whole head garlic (10–12 cloves), peeled
2 medium yellow onions, sliced
1 whole orange, cut in 4 pieces
2 cups red wine vinegar
16 cups water (1 gallon)
2 Tbsp + 2 tsp ground cumin
2 Tbsp + 2 tsp dried oregano
6 bay leaves
1 stick of cinnamon
1 tsp ground allspice
1 tsp ground cloves
2 Tbsp salt (start here, adjust after blending)
Instructions
1.Add everything to a large pot. Bring to a boil.
2.Reduce to a steady simmer and cook 15 minutes.
3.Remove bay leaves if you want (optional), then blend until smooth.
4.Taste and adjust salt and chipotle heat.
5.Cool and refrigerate.
Notes
1.For smoother blending, you can remove stems/seeds from the dried chiles before simmering.
2.If it thickens a lot after chilling, thin with a splash of water when reheating/using.
SERVES: YIELDS ~1/2 GALLON / 8 CUPS
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES SIMMER (PLUS ~5 MINUTES TO COME TO A BOIL)
TOTAL TIME: 25–30 MINUTES
