"Adobar" means "to marinate" in Spanish. Here is Dora's fiery, tangy adobo marinade to use with grilled chicken, pork or beef.
2 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