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Carne Adobada Marinade

  • 2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
  • 2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
  • 1/4 cup distilled white vinegar
  • 1/4 cup light Mexican beer
  • 1/2 cup chopped white onion
  • 4 garlic cloves, peeled
  • 1 teaspoon fine salt, or 2 teaspoons kosher salt
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon cumin seeds
  • 5 whole cloves

Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and reserve the soaking water.

Put the vinegar and beer in the blender with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding the reserved soaking liquid until the desired consistency is reached, shouldn't be too thick. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month



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