Cuban adobo

Yield: 3 /4 cup

Measure Ingredient
6 \N (to 8) garlic clove(s)
\N \N Coarsely chopped
2 teaspoons Salt or to taste
1 teaspoon Ground cumin seeds
1 teaspoon Dried oregano
\N \N Marinating Times for Adobo
1 teaspoon Black pepper
¼ teaspoon Ground bay leaves (opt)
⅔ cup Sour orange juice
\N \N Or lime juice

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

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