The adobos are aromatic pasta at the base of a multitude of Mexican dishes: adobo marinade, soups, chili con carne, salsas, chilorio.
Try a hint in a vinaigrette or mayonnaise. And do not hesitate to prepare a good amount of adobo marinade, you can keep it in the freezer for several weeks.
- 2 chiles ancho Rojo
- 3 chiles guajillo
- 1/2 c. tea cumin
- 1 C. Tea Oaxaca oregano
- 1/4 of c. tea grains black pepper
- 1/3 cup white vinegar
- 1/2 c. sea salt
- 5 cloves of garlic
1. Grill the chiles in a hot skillet. Return them often and grill until they are soft and fragrant (15 to 30 seconds)
2. Open the chiles. Remove seeds, stems, and placenta.
3. Soak the chiles in very hot water. Drain after 15 minutes. Reserve water and chiles.
4. Toast cumin for a few seconds in a dry pan, then oregano, and finally, pepper until the spices release their aromas.
5. Reduce powdered spices.
6. Puree, in the food processor, chiles, spices, vinegar, salt, and garlic. Add some chile water as needed to obtain a fine puree of the consistency of prepared mustard.
In ancient times, meat and fish were hard to keep. Cold temperatures made it easier to preserve food, but the weather did not often bring ideally low ideal temperatures.
So, it was necessary to use other techniques, such as adobo. The animals were usually killed during the colder months of winter and the surplus meat was to be kept until the warmer months.
This was made simpler by the use of adobo marinade containing paprika (a substance with antibacterial properties).
The paprika gives a red color to adobos and at the same time, capsaicin contained in the paprika.
This allows the fats to dissolve, allowing the adobo marinade to reach deeper parts of the flesh.
The adobo was originally used as a preservation method, but with time and advanced refrigeration methods, primarily it is used for seasoning food before cooking.
Traditional preparations were created, such as the adobo cazón, made from millet and from Cadiz.
Berenjenas de Almagro (eggplant of Almagro, marinated aubergine characteristic of the “Manchega” cuisine of the Spanish region of Castilla-La Mancha, and in particular the city of Almagro in the province of Ciudad Real), and lomo in adobo (beef loin or pork marinade).
How To Season The Meat?
The marinade is used since ancient times to flavor the meats, preserve them, and give them other nuances of taste and texture.
The basic marinade is made with oil, vinegar, and salt, but the possibilities are endless depending on the type of meat.
To help you get the best combinations we have collected different homemade marinades to learn how to marinate different types of meat. Including different preparations for grilling and baking.
Tasty Marinade For Grilled And Baked Meats
For this, it is necessary to chop half a red pepper and half an onion in very small squares.
Three cloves of garlic are added, everything is crushed and mixed with enough oregano.
Next, add oil, water, and vinegar with the following ratio: for every two tablespoons of the spice mixture, pour three oil, one vinegar, and one and half water.
Salt is added to taste and poured over the piece of meat to put in the fridge.
After an hour, the meat is drained and skipped. The remaining mixture can be used to “paint” the meat as it is cooked.
Another spicier option can be prepared with a level teaspoon of sweet paprika, a level teaspoon of oregano, a teaspoon and a half of ground cayenne, a teaspoon of black pepper.
Furthermore, add 50 ml. of white wine, 20 ml. of vinegar, 2 cloves of chopped garlic, a small chopped onion (optional), and salt.
For its preparation, simply mix the spices in a bowl, add the white wine, vinegar, garlic and onion, and salt to taste.
It is left to rest in the fridge for about 20 minutes and after that time, it is added to the meat.
After, it is left to impregnate well for about three hours in the fridge.
Adobo Marinade Of Fine Herbs For Loin Or Breasts
The marinade of fine herbs is ideal for pork loin fillets, chicken breasts, and turkey fillets.
For about 8 steaks, you will need two cloves of garlic, one teaspoon of dill, and one teaspoon of thyme.
In addition, add one teaspoon of parsley, one teaspoon of tarragon, two bay leaves, salt, and olive oil.
Species are mixed in a bowl and covered with olive oil. Add the two peeled and whole garlic cloves and the bay leaves.
Then, let it rest in the refrigerator for at least three hours. After that time, the steaks are placed on a tray and the mixture is poured.
Keep stirring so that the meat is well impregnated and allowed to rest in the refrigerator again for a couple of hours before cooking.
Easy Adobo Marinade For Chicken
One of the most famous marinades is the criollo or chimichurri, which is made with oregano, sweet paprika, garlic, chili pepper, bay leaves, salt, black pepper, oil, and vinegar.
To make this marinade is necessary to crush a bay leaf, chop three cloves of garlic, and mix the ingredients with the following proportions: a spoonful of oregano, a teaspoon of salt, another of sweet paprika, and a half teaspoon of ground chili pepper.
a spoonful of oregano, a teaspoon of salt, another of sweet paprika, and a half teaspoon of ground chili pepper.
Add the crushed bay leaf and the garlic cloves well chopped. Add 100 ml of oil and 20 ml of wine vinegar and mix well.
It is necessary to let it rest for at least two hours in the fridge.
With this mixture, you can spread the chicken before cooking and during cooking.
It is also valid for veal meat and can also be served at the table, along with other sauces, so that each diner spreads to your liking.
Exotic Chicken Marinade
Marinade chops with garlic, lemon, curry, paprika, black pepper, oil, and salt.
Two cloves of garlic are crushed in a mortar and 200 ml of olive oil is added.
You see that mixture in a container to which you also add the juice of two lemons, plus curry, paprika, salt, and pepper (to taste).
The marinade is added to the chops and left to marinate for an hour. After that time, they drain and are cooked on the grill or in the oven.
Adobo For Chicken Wings
For its preparation is necessary, a teaspoon and a half of sweet paprika, a level teaspoon of cumin.
A level teaspoon of curry powder, about 30 ml of white wine, olive oil, and salt.
In a bowl, put the chicken wings and sauté. Then add the paprika, cumin, and curry.
Mix well and add the white wine and a little oil and leave the wings in the refrigerator for at least three hours.
All the meat must be left in a marinade covered in the refrigerator with a film and never at room temperature and it is important to plan the menu in advance so that there is enough time for the flavors to be absorbed.