Cuban adobo
3 /4 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | (to 8) garlic clove(s) | |
| Coarsely chopped | ||
| 2 | teaspoons | Salt or to taste |
| 1 | teaspoon | Ground cumin seeds |
| 1 | teaspoon | Dried oregano |
| Marinating Times for Adobo | ||
| 1 | teaspoon | Black pepper |
| ¼ | teaspoon | Ground bay leaves (opt) |
| ⅔ | cup | Sour orange juice |
| Or lime juice | ||
Directions
Place the garlic, slat, cumin, oregano, black pepper, and bay leaves in a mortar and pestle and mash to a fine paste. Work in the sour orange or lime juice. Or place all the ingredients in a blender and puree. Correct the seasoning, adding salt and pepper to taste.
Store in a jar in the refrigerator; it will keep for up to 1 week, but is best when used within a day or two.
Makes enough for 1½ pounds of meat, chicken or seafood.
:Whole Chicken or Turkey 12 hours : (put some of the adobo in the cavity, : some under the skin, and rub the rest : over the skin)
:Whole Pork Roasts or Tenderloins 4-8 hours :Rack of Lamb and Beef Tenderloins 4-8 hours :Whole Fish 2-4 hours : (put some of the adobo in the cavity, : some in slit in the flesh, and pour the : rest over the skin)
:Chicken Breasts, Steaks, Pork Chops 1 hour :Shrimp and Fish Fillets ½-1 hour The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 26-27
Submitted By DIANE LAZARUS On 12-13-95