Dora's Adobo


"Adobar" means "to marinate" in Spanish. Here is Dora's fiery, tangy adobo marinade to use with grilled chicken, pork or beef.

Tbsp Round Pond Italian Varietal Olive Oil
10 dried Pasilla peppers (or any kind of mild dried pepper)
½ onion, chopped
1 small head of garlic, whole cloves
2 tsp cumin
1 tsp oregano
3 Tbsp Round Pond Cabernet-Merlot Vinegar
Salt to taste
1 cup water

Over medium heat, add olive oil and saute chilies, onion and garlic, about 2-3 minutes. Pour all sauteed ingredients into blender, then add cumin, oregano, vinegar, salt and water. Blend until smooth.

Marinate thin cuts of steak, chicken or pork for a minimum of 1-2 hours or, for the most flavor, overnight. Grill or broil quickly using high heat until just cooked through.

You can also stir a spoonful of adobo into cooked rice for an easy flavor boost.

Makes 1-1/2 cups adobo

Recipe by Dora Flores, Kitchen & Chef Assistant

Feed by Round Pond

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