Guajillo Chilli Adobo Base

History & Origin

Adobo is, without exaggeration, one of the invisible pillars upon which Mexican cooking rests. Before refrigerators existed, Mexican cooks developed adobo as a preservation technique: the combination of dried chillies, vinegar, spices and garlic creates an acidic, antimicrobial environment that protects meats and other foods from spoiling. This pre-Hispanic and colonial culinary tradition made adobo an indispensable element found today in virtually every region of Mexico. Guajillo chilli is the star of this base adobo. Dark red with a smooth skin and fruity flavour with berry notes and mild to moderate heat (between 2,500 and 5,000 Scoville units), the guajillo is one of the most widely used dried chillies in Mexican cooking. Its name comes from the Nahuatl word for "small gourd", referring to the sound the seeds make when shaken inside the dried chilli. In Mexico it is grown mainly in the states of Durango, Zacatecas and Aguascalientes. The versatility of guajillo adobo is extraordinary: it serves to marinate beef, pork and chicken before grilling or braising; it is the base of classic red enchiladas; it is used in basket tacos to season the meat; it enriches pozoles, birrias and all manner of stews. In Oaxaca and Puebla, variants of this adobo are used to prepare chorizos and tasajo. In Mexico City, it forms the base of the classic Sunday chicken in adobo cooked in many households. Mastering this basic recipe means having access to dozens of authentic Mexican dishes. Once prepared, the adobo can be kept in the fridge for up to 5 days or frozen in portions for up to 3 months, ready to transform simple ingredients into dishes full of flavour and tradition.