Adobo is the backbone of Mexican cuisine - a rich, complex sauce built from dried chiles that transforms everything it touches: **Build your base** - start with a blend of dried guajillo, ancho, and pasilla chiles. Toast them briefly in a dry pan until fragrant, about 30 seconds per side. **Rehydrate properly** - soak toasted chiles in hot water for 20-30 minutes until pliable. Save the soaking liquid to adjust consistency. **Essential aromatics** - blend the chiles with garlic, cumin, oregano, a touch of apple cider vinegar, and a pinch of cloves. **Versatility is key** - use adobo as a marinade for pork carnitas, as a sauce for enchiladas, or stir it into beans for instant depth. It keeps refrigerated for weeks.