Season 9 Recipes: Only in Oaxaca/

Adobo Marinade for Lamb Barbacoa

Marinada de Adobo
From Season 9, Mexico—One Plate at a Time


  • 1tablespoon vegetable or olive oil
  • 6 garlic cloves, peeled and finely chopped
  • 1/2cup ground ancho chile powder (available from national companies, such as McCormick, Mexican groceries and internet sites)
  • 3tablespoons vinegar (apple cider vinegar is common in Mexico)
  • 1 1/2teaspoons dried oregano, preferably Mexican
  • 3/4teaspoon sugar
  • 1teaspoon salt


In a small saucepan, heat the oil over medium. Add the garlic, stir until fragrant but not browned, about 1 minute, then add the remaining ingredients and ¾ cup water, whisking to combine thoroughly. Simmer over medium-low heat for about 10 minutes to blend flavors and eliminate the “raw” ancho taste. Allow to cool to room temperature, then scrape into a jar and cover. Refrigerate for up to a month or more.


  1. Well my friend Rick I been watching your Wonderful TV kitchen gourmets & receipts; mmm, I loved. The beautiful mexican markets and all the historic places. Congratulations! from my “PUERTO RICO TROPICAL ISLAND” , always…., Cristina Rodriguez…. Chiooo…

  2. How do I get a RED base for a pot of Chile, I like a depth of flavors and medium to high rage of heat. This time I want a stand out RED color to the pot of Chile, not brown.

    1. Usually when you cook or “fry” chiles for a long period of time they turn a darker color, this is just because of the process. Not sure you can achieve the RED color you want with the deep flavor that you want at the same time. What are you using this chile base for?

  3. Enjoyed your show on 15 September. My wife and I will shortly be in Mexico City and we would appreciate your giving us the names of the seafood restaurants on the program.

    Thank you,
    Alan Amos

  4. I saw on the Saturday December 2 episode that you made a meal with Lamb but saw you use leave of the Century plant, I can’t find that recipe ? Love how that looked after you roasted the century plant on the stove before putting in the crock pot.
    Please would love that recipe
    Maria H

  5. Hello Lisa
    Will the full recipe for the Saturday episode December 2, 2017 when Rick used leaves from a century plant, first they were roasted on the gas range then put on top of the lamb in the crock pot, please really want that recipe or is that one on TV episode cook book?
    Thank you

    1. We usually use about 1/2 cup of marinade per every 3 pounds of meat, so this recipe gets you just about 1 cup of marinade so right around 5 to 6 pounds of meat.

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