An authentic Mexican dry adobo seasoning blending dried pasilla and ancho chiles with toasted seeds and aromatics. This mix combines classic Mexican chile flavors with spices commonly used in American dry rubs for pork, beef and poultry. Make a batch and store it in an airtight container; the recipe advises keeping it for up to one month to preserve the best flavor.
Mexican Dry Adobo Seasoning
This dry adobo is adapted from a recipe by chef Aaron Sanchez. It pairs the deep, fruity heat of pasilla and ancho chiles with the bright, toasty notes of cumin, coriander, fennel and mustard seeds. The addition of Mexican oregano and sweet Spanish paprika balances the chile flavor and adds complexity. Use this rub on pork tenderloin, steaks, whole chickens or to season chili, stews and roasted vegetables.
The method is straightforward: toast the whole spices and dried chiles gently to release their oils and aroma, cool, then grind to a fine powder. Mix the ground blend with the remaining powdered spices. The recipe yields about 1/2 cup and scales easily. Store in a sealed jar in a cool, dry place and use within the recommended time for best flavor.
Aaron’s Mexican Dry Adobo Seasoning
Yield: about 1/2 cup (about 24 one-teaspoon servings) • Total time: 20 minutes • Serving size: 1 teaspoon
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp mustard seeds
- 1/2 dried pasilla chile — stemmed, seeded, deveined and torn into small pieces
- 1/2 dried ancho chile — stemmed, seeded, deveined and torn into small pieces
- 2 tbsp dried whole Mexican oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp sweet Spanish paprika
Instructions
- Heat a dry skillet over medium-low heat. Use a pan large enough to hold the seeds and chile pieces without crowding.
- Add the cumin, coriander, fennel and mustard seeds, then add the torn pieces of pasilla and ancho chiles.
- Toast, stirring constantly, until the spices and chiles become aromatic and the seeds begin to pop or the chiles begin to release their fragrance — about 2–3 minutes. Be careful not to burn them; lower the heat if needed.
- Transfer the toasted spices and chiles to a plate and let them cool completely to room temperature.
- Grind the cooled mixture to a fine powder using a spice grinder, coffee grinder reserved for spices, or a high-speed blender. You may need to grind in batches for an even texture.
- Place the ground chile and seed powder in a large bowl and add the dried Mexican oregano, onion powder, garlic powder and sweet Spanish paprika. Stir thoroughly to combine so the flavor is evenly distributed.
- Store the finished adobo seasoning in an airtight container in a cool, dark place. Use within one month for the best flavor. The mix makes about 1/2 cup in total.
Uses and Tips
This dry adobo is versatile: rub it on pork tenderloin, pork chops, flank steak, chicken breasts or thighs before grilling or roasting. Sprinkle into chili, bean dishes, stews or soups to add depth and a smoky-chile tone. For a marinade, combine the rub with a bit of olive oil and lime juice or vinegar; let meat sit at least 30 minutes and up to a few hours before cooking.
Taste the seasoning before applying heavily: ancho and pasilla chiles deliver a mild, fruity heat rather than intense spiciness, but individual batches may vary in strength. Toasting whole seeds and chiles releases oils and improves aroma, so avoid skipping that step. If you prefer a smoother texture, pass the ground mix through a fine sieve.
Nutrition (per 1 tsp)
- Calories: ~8.5 kcal
- Carbohydrates: ~1 g
- Fat: ~0.5 g
- Fiber: ~0.5 g
- Sodium: ~1 mg
This adobo recipe is drawn from Aaron Sanchez’s collection and adapted for a home kitchen. If you make it, consider leaving feedback on the original recipe page so others can learn from your experience. Enjoy the bright, toasty flavors that this homemade dry adobo brings to grilled, roasted and slow-cooked dishes.