1Place the Dried Ancho Chiles, Dried Guajillo Chiles, and Dried Chile de Arbol in a heatproof bowl. Pour enough hot water over them to cover, ensuring they are fully submerged. Let them rehydrate for 20-30 minutes until soft.
2Once soft, drain the chiles, reserving about 50 grams of the soaking water. Remove any remaining stems and seeds from the Dried Ancho Chiles, Dried Guajillo Chiles, and Dried Chile de Arbol if not already done.
3In a blender, combine the rehydrated chiles, White Vinegar, Garlic Cloves, Cumin Seeds, Mexican Oregano, Black Peppercorns, Whole Cloves, Mexican Cinnamon Stick, Kosher Salt, and Water. Blend until a smooth, thick adobo paste is formed. Add a little more of the reserved soaking water if needed to achieve a smooth consistency.
