INGREDIENTS

5 Guajillo Chiles , seeded and toasted 
4 Ancho Chiles , seeded and toasted 
Boiling Water to cover 
6 cloves  Garlic , unpeeled and roasted 
2 oz. (1/4 cup) White Vinegar  
1/2 tsp. dried Oregano , preferably Mexican 
10  Peppercorns or 1/4 tsp. Ground Pepper 
1/2 tsp. ground Cinnamon  

DIRECTIONS

1.) Place the chiles in a bowl, add boiling water to cover, and let stand until soft, about 20 minutes.

2.) Drain and reserve the soaking water and then tear into small pieces and place in a blender or processor.

3.) Peel garlic and add to blender along with the vinegar and oregano. If using whole spices, use a spice grinder to pulverize first.

4.) Add the spices and salt to the blender and blend to form a thick sauce (adobo). If the sauce is too thick, add a few drops of the chile soaking water to thin out.