4 California Chiles, dried, stemmed and seeded
3 Guajillo Chiles, dried, stemmed and seeded
2 Ancho Chiles, dried, stemmed and seeded
3 Medjool Dates, pitted
1 Large Bay Leaf
2 Cups Boiling Water
1 ½ tsp Bada Bing Bouillon (optional)
6 Cloves Garlic
¼ Cup +2 Tbsp Cider Vinegar (add more if needed for consistency)
1 Tbsp Tomato Paste
1 tsp Mexican Oregano (can substitute Mediterranean)
1 tsp Rubbed Sage
1 tsp Ground Cumin
½ tsp Ground Annatto
2 Sweet Potatoes, partially baked at 400 degrees for about 35 minutes then cooled & peeled
A recipe kit with Chiles and premeasured spices can be purchased here: Adobada Recipe Kit
Heat a large skillet over medium/hot heat. Tear Chiles into 1” flat pieces. Toast on skillet until fragrant and blistering (4-5 minutes). Put chiles, dates, and Bay Leaf in a bowl and add boiling water. Cover and let stand for at least 30 minutes. Drain and discard water and bay leaf.
While waiting for chiles to soften, place unpeeled garlic cloves onto skillet preheated to high heat. Toss occasionally until slightly charred and soft. Allow to cool to room temperature, and peel garlic cloves. Combine garlic, chiles, tomato paste, and vinegar in a high-power blender. Add Mexican oregano, sage, cumin, annatto, and Bada Bing Bouillon (optional). Blend until liquified to the consistency of thick ketchup. Add additional vinegar as needed.
Cut potatoes into 2-inch chunks and marinate in the sauce overnight. Air fry the marinated potato chunks at 400 degrees for 5 minutes. Place foil loosely on top (to keep the sauce from burning) and air fry another 5 minutes.
Add to tacos; create a southwestern bowl with rice, beans, and greens; or add to any southwestern salad or dish. Serve with lime.