Adobo Marinade for Lamb Barbacoa

From Season 9, Mexico—One Plate at a Time

INGREDIENTS

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

INSTRUCTIONS

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.