A perfect marinade for meat, fish, chicken and even veggies!
It is one of the most iconic dishes in Mexican cuisine.
In its origin, it was a Spanish sauce that adopted Mexican ingredients during the colonial days, becoming a very Mexican marinade.
Mexican adobos are lighter moles commonly used to marinade meats, chicken and fish. They have 2 characteristics: they marinade the product before it’s cooked and they have vinegar. This is important because it’s not a mole neither a sauce, it’s simply an adobo.
How to prepare it:
Pour the whole content in a pot and cook for 5 minutes on low to medium heat, stirring constantly until it looks like a runny paste. Slowly add 5.5 cups of water and continue stirring until integrated. Let boil until the desired consistency is reached. For a runnier sauce, just add more water.
*Tip: for a richer flavour, you can use chicken stock instead of water.
Oil, cracker (wheat flour, water, bicarbonate of soda), assorted chillies, sesame seeds, peanuts, sugar, salt, cocoa and secret spices.
Peanuts, Sesame seed
Suitable for vegetarians
|Nutrition facts per 100 gr.|
|Total fat||34.1 g|
|Saturated fat||5.1 g|
|Total carbohydrates||34.1 g|
Keep in a dry, cool place. Once opened, keep refrigerated