Ingredients

• 4 dried ancho chiles or 4 dried pasilla peppers
• 4 garlic cloves, unpeeled, but excess paper removed
• 1/8 teaspoon ground cinnamon
• 1 bay leaf, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 cup red wine vinegar

Instructions

1. Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).

2. Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)

3. Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.

4. Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).