1Remove stems and seeds from dried ancho chiles, dried guajillo chiles, and dried arbol chiles. Briefly toast the chiles in a dry pan over medium heat for 30 seconds per side until fragrant. Place the toasted chiles in a bowl and cover with hot water; let them rehydrate for 20 minutes.
3Drain the rehydrated chiles, reserving a small amount of the soaking liquid. In a blender, combine the drained chiles, chopped white onion, garlic cloves, Roma tomatoes, cumin seeds, whole cloves, black peppercorns, Mexican oregano, bay leaves, Mexican cinnamon stick, apple cider vinegar, and 250 grams of water. Blend until a very smooth adobo paste forms, adding a little reserved chile soaking liquid if needed to achieve a smooth consistency.
