For a very fine-textured adobo, grind the canela, peppercorns, bay leaves, avocado leaves, and dried thyme (if using) to a powder in an electric coffee or spice grinder or with a mortar and pestle, then process in a blender (working in batches as necessary) with the remaining ingredients. Otherwise, simply process all ingredients (in batches as necessary) in the blender until puréed, stopping occasionally to scrape down the sides with a rubber spatula. If necessary, add a few tablespoons of water to facilitate blending, but the mixture should remain thick and pasty.