Dry-roast 400g tomatoes, 200g onion, 30g garlic, and 100g chipotle chiles on a hot skillet until charred and blistered.
Blend the charred vegetables with 5g cumin and 3g Mexican oregano until smooth to create the adobo base.
Heat 50g lard in a large pot and pour in the blended sauce to fry until it darkens and thickens.
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