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 black pepper
1/4 tsp ground bay leaves
2/3 cup fresh sour orange juice or lime juice
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 to marinate 1 1/2 lbs. of meat, chicken or seafood.
Source: "Caribbean Pantry Cookbook" Steven Raichlen
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 black pepper
1/4 tsp ground bay leaves
2/3 cup fresh sour orange juice or lime juice
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 to marinate 1 1/2 lbs. of meat, chicken or seafood.
Source: "Caribbean Pantry Cookbook" Steven Raichlen
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