Adobo or Adobar (Spanish: marinade, sauce, or seasoning) terms exist in all Spanish influences cuisines. Originally, adobo was mostly used to preserve and enhance meat, poultry, seafood flavor.
In Mexican cuisine, adobo is a dark red, flavorful paste made from ground chiles. Some herbs, spices, and acidic ingredients (e.g., citrus juice or vinegar) are added. It can be used as a marinade and as cooking or serving sauce. The word adobado is an adjective to describe dishes where adobe is used as cooking sauce. Adobo heat level depends on chiles used for making it. Ancho Adobo is very mild. A combination of Ancho and Chipotle Meco is my favorite.
1 cup of this adobo is enough to finish 2 pounds of cooked carnitas or to marinate 2 pounds of raw meat.