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Adobo is the immersion of raw food in a sauce composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavour.
Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavour. The Portuguese variant is known as Carne de vinha d'alhos.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira. In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which, although superficially similar, had developed independently of Spanish influence.
So here´s my take on Mexican "adobo". It´s an easy blend to make and only takes about 15 minutes.
1 (dried) ancho chile
2 (dried) guajillo chiles
1 chile morita (if you can get it) or chilpotle
2-3 chile de arbol ( optional if you don´t like the heat)
1 tsp sesame seeds
For weird combinations that work this definitely qualifies.
As with all chilli recipes, this is one where you'll want to adjust the chilli quantity according to your tastes. I like my chilli hot, and the quantities used reflect this. If you need to store coconut milk, you can decant it into...
I have to confess that I would never have dreamed of using coffee in a marinade if it wasn't for the ingredient challenge. We're not 100% taken with this yet. It needs a little tinkering with quantities for our taste but should be fine for more normal palates (we're heavy of chillies at the...
The adobo is the most popular Philippine dish in America. There is a movie with the title American adobo which means the dish adopted by Americans. The main ingredient can be chicken or pork or both chicken and pork. It is sauteed in crushed garlic, vinegar and soy sauce. And when semi-cooked...