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The key to this adobo is truly burning the chiles and spices. Not browned, not toasted burned. Try this at home; just open the windows and turn on the fan first.
Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll understand how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don’t even need stock.