Adobo (Cuban Garlic Marinade) Recipe
Photo: Lynn Andriani
Adobo is a versatile marinade, equally delectable with chicken, pork, beef, lamb, shellfish and fish. Marinate the food, covered, in the refrigerator for 1 to 8 hours, depending on the size of the cut. For instance, a fish fillet or chicken breast would marinate 1 to 2 hours, a pork butt, the full 8 hours.
Makes 1 cup, enough for 2 pounds of meat
5 cloves garlic, peeled and coarsely chopped
1 tsp. coarse salt (sea or kosher)
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 cup fresh, sour orange juice, or 3/4 cup fresh lime juice and 1/4 cup fresh orange juice
Directions
Place the garlic, salt, cumin, oregano and pepper in a mortar and pound with a pestle to a smooth paste. Gradually work in the sour orange juice. Or place all the ingredients in a blender and blend to a smooth purée. Use within a few hours of making.
Excerpted from Barbecue Sauces, Rubs and Marinades—Bastes, Butters and Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017.
Makes 1 cup, enough for 2 pounds of meat
Ingredients
Directions
Place the garlic, salt, cumin, oregano and pepper in a mortar and pound with a pestle to a smooth paste. Gradually work in the sour orange juice. Or place all the ingredients in a blender and blend to a smooth purée. Use within a few hours of making.
Excerpted from Barbecue Sauces, Rubs and Marinades—Bastes, Butters and Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017.
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