Aarón’s Adobo
1. Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.
2. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
3. Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
4. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
Chile Colorado Sauce
1. Preheat the broiler.
2. Put the onion, tomatillos, tomatoes and garlic on a baking pan and drizzle them with olive oil. Put the baking sheet under the broiler and cook without turning unti the begetables start to get charred, about 7 minutes. Remove, set aside, and let cool to room temperature.
3. In a large dry skillet over medium-low heat, toast the guajillos, turning them over halfway through, just until they smell great, about 1 minute. Transfer them to a bowl, cover them with hot water and let them soad until they’re soft, about 30 minutes. Drain the chiles and discard the soaking water.
4. Combine the vegetables and chiles in a blender with the chicken stock (you’ll have to work in batches) and puree until the mixture is very smooth. Transfer each batch to a bowl as it’s done, and stir the batches together well. Season with salt and pepper to taste.
5. Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
