Cuban Adobo Recipe
Yield: 3 /4 cupRecipe by luhu.jp
Ingredients:
6: , (to 8) garlic clove(s)
1 tsp: Black pepper,
Coarsely chopped,
1/4 tsp: Ground bay leaves, opt
2 tsp: Salt or to taste,
2/3 cup: Sour orange juice,
1 tsp: Ground cumin seeds,
Or lime juice,
1 tsp: Dried oregano,
Directions:
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 1 1/2 pounds of meat, chicken or seafood.
Marinating Times for Adobo
: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 1/2-1 hour
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 26-27
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp
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 1 1/2 pounds of meat, chicken or seafood.
Marinating Times for Adobo
: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 1/2-1 hour
The Caribbean Pantry Cookbook
by Steven Raichlen
ISBN 1-885183-10-0
pg 26-27
Submitted By DIANE LAZARUS On 12-13-95
Source from luhu.jp