4 ancho chiles
4 guajillo chiles
1 chiptle chilli or 1 tablespoon of paste
2 cloves
half teaspoon of cumin seeds
10 garlic cloves
good amount of pepper
salt
1 teaspoon oregano
half a cup of sherry vinegar

grill the chillies till the skin blackens and soak in cold water
while the chilli is soaking, on a hot pan toast all the spices till fragrant and lightly toasted, if you can’t be bothered toasting the spices, too bad! It’s a must for this paste
lightly toast the garlic, till its soft or darkened
peel the skin off the chillies and take out the seeds and stalks
either combine in a mortar and pestle or just use a good blender to mix it all, if you’re using chipotle paste add it straight to the blender
when its all blended its ready to use or store

Pro Tips
If possible use fresh chilli, if you’re unable to get it fresh the next best is to find it dried. With dried chilli you just soak it in water before you use it with this recipe, and you may need less of the chilli because most likely the skin won’t come off the same way so you will get a different and slightly more bitter paste, so balance it out with either the vinegar or you may need sugar
I add adobo to pretty much anything to make sauces or marinades when i cook mexican food, check out my photo of what I added to adobo when I was making a sauce for carnitas