Mexico | Puerto Rico | Sauces

Adobo Marinade

(Latino garlic-pepper-vinegar marinade)

Yield: 1 cup


INGREDIENTS PREP AMOUNT
Vinegar 1/3 cup
Oil 1/2 cup
Garlic 6-8 cloves
Pepper, jalapeño chopped 1 each
Paprika 1-2 Tbsp
Salt 1 Tbsp

METHOD

Basic Steps:  Puree
  1. Place all ingredients together in a blender or food processor and blend until fairly smooth.
  2. Will keep refrigerated up to a week. Use as a marinade for pork, chicken or beef.

VARIATIONS

  • Substitute lime juice for the vinegar to give the dish a puertorriqueño and Caribbean flavor.
  • Substitute 1-2 dried ancho or other chilies for the paprika to get a Mexican-style marinade. Soak the chilies in hot water for about 20 minutes to soften first.
  • Add 1 Tbsp dried oregano or 2 tsp ground cumin if you like.

NOTES

  • Adobo is a very popular way to marinate pork and other meats in Central America and the Spanish-speaking Caribbean. The ingredients vary widely, but most have a base of oil, garlic and some type of acidic ingredient.
  • Meats flavored with adobo are often left to marinate for up to 5 days. The longer the time, the better the flavor.