Mesquite Adobo Sauce


  • 5 lb. Dry Ancho chiles
  • .5 Lb. dry chile pasilla
  • .5 Lb. dry chile guajillos
  • ½ large diced Spanish onion
  • 1 Tbl fresh puree garlic
  • 2 diced roma tomatoes
  • 1/8 tsp ground coriander
  • 1/8 tsp ground cumin
  • 1/8 tsp black pepper
  • 2 Tbsp. mesquite seasoning
  • 8 cups water
  • ¼ cup beef base
  • 1 cup vegetable oil


Placed metal pot over stove on high heat, add vegetable oil, reduced heat to low heat.

Add fresh puree garlic, add Spanish onions & roma tomatoes, sauté for five minutes.

Add the remaining ingredients simmer for five minutes

Add water when starts simmering add beef base

Cook for fifteen minutes in low heat

When is done removed from the stove and blend until smooth texture

Placed over ice bath till reach 38 F or below.

Store & label 38 F or below.