Salsas & Sauces/

Adobo Marinade for Lamb Barbacoa

Marinada de Adobo
From Season 9, Mexico—One Plate at a Time


  • 1tablespoon vegetable or olive oil
  • 6 garlic cloves, peeled and finely chopped
  • 1/2cup ground ancho chile powder (available from national companies, such as McCormick, Mexican groceries and internet sites)
  • 3tablespoons vinegar (apple cider vinegar is common in Mexico)
  • 1 1/2teaspoons dried oregano, preferably Mexican
  • 3/4teaspoon sugar
  • 1teaspoon salt


In a small saucepan, heat the oil over medium. Add the garlic, stir until fragrant but not browned, about 1 minute, then add the remaining ingredients and ¾ cup water, whisking to combine thoroughly. Simmer over medium-low heat for about 10 minutes to blend flavors and eliminate the “raw” ancho taste. Allow to cool to room temperature, then scrape into a jar and cover. Refrigerate for up to a month or more.


  1. Well my friend Rick I been watching your Wonderful TV kitchen gourmets & receipts; mmm, I loved. The beautiful mexican markets and all the historic places. Congratulations! from my “PUERTO RICO TROPICAL ISLAND” , always…., Cristina Rodriguez…. Chiooo…

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