Cuban adobo


6 to 8 garlic cloves, coarsely chopped
2 tsp salt, or to taste
1 tsp ground cumin
1 tsp dried oregano
1 tsp freshly ground pepper
1/4 tsp ground bay leaves (optional)
2/3 cup fresh sour orange juice or lime juice

How to prepare

Place the garlic, salt, cumin, oregano, black pepper, and bay leaves in a mortar and pestle and mash to a fine paste. Work in the sour orange juice or lime juice. Alternatively, place all the ingredients in a blender and puree. Correct the seasoning, adding salt or cumin to taste. Store the mixture in a jar in the refrigerator. It will keep for up to a week, but it tastes best when used within a day or two. Makes about 3/4 cup – enough adobo for 1 1/2 lb of meat, chicken, or seafood. Adobo also makes an uncommonly succulent roast turkey.

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