Makes about 5 cups Difficulty
1/3 cup canola oil 6 oz. dried ancho chiles, stemmed, seeded and cut or torn into smaller pieces 5 large garlic cloves, chopped 1 Tablespoon New Mexico chili powder 2 teaspoons Mexican oregano 1/2 teaspoon cumin 1/4 teaspoon ground cloves 1 teaspoon freshly ground black pepper 1/2 cup white wine vinegar 4 cups gf chicken stock 2 Tablespons brown sugar Salt
In a large skillet, heat the oil over medium heat. Add the chiles and cook until fragrant and blistered, only a few seconds per side. Transfer the chiles with a slotted spoon to a large bowl and measure in 4 cups of hot water. Let the chiles rehydrate for about 20 minutes. Pour off most of the oil in the skillet leaving a light layer on the bottom of the pan.
Place the garlic, chili powder, oregano, cumin, cloves, pepper and vinegar into a blender or food processor. Pour in the rehydrated chiles (along with the soaking liquid). Process until it forms a smooth puree. Press through a sieve set over a bowl.
Set the skillet (containing the chile oil) over medium heat. Add the adobo puree and stir until reduced the thickness of tomato paste, about 10 minutes. Stir in the gf Chicken Stock; reduce the heat and simmer for 30 minutes. Adjust seasonings to taste with salt and sugar (it should be a little sweet-sour with a hint of saltiness).
Adobo sauce will keep for days in the refrigerator and months in the freezer.