Complex Adobos

Sometimes simple adobos just don’t cut it in the flavor department. Their primary tasks are to make the meats more juicy while adding subtle notes of flavor. When the cook wants to add some serious punch to meats, complex adobos are used.

Beef Adobo

1 Cup water
1/2 Cup red wine
1/2 Cup olive oil
1 1/2 Tablespoon salt
1 clove garlic; finely minced
2 Tablespoons flat leaf parsley; chopped
1 Teaspoon freshly ground black pepper
1 Teaspoon cumin
1 Teaspoon dried oregano
1/2 Cup olive oil

Mix all of the ingredients together in a bowl. This works great as an overnight marinade for large cuts of meat. For steaks rub into the meat about an hour before cooking. Set aside a bit of the adobo, before applying the meat, to use as a basting sauce.

Chicken & Pork Adobo

1/2 Cup water
1/4 Cup white wine
1/4 Cup Olive Oil
2 Tablespoons lemon juice; freshly squeezed
1 Tablespoon flat leaf parsley; finely chopped
1 Teaspoon garlic; finely minced
1 Tablespoon salt

Mix all of the ingredients well in a bowl. Set aside half of mixture for basting. Use the other half to rub into the meats about a half hour before cooking.

Criollo-style Adobo (For Beef or Pork)

1 Cup Water
1/4 Cup Olive Oil
3 Tablespoons red wine vinegar
1 large clove of garlic; finely minced
1 Tablespoon flat leaf parsley; finely chopped
1 Tablespoon green onion; finely chopped
1/2 of red bell pepper; seeded and finely chopped
1 Teaspoon ground sweet red pepper or paprika
1 Teaspoon cumin
2 Tablespoon salt
1 Teaspoon dried bay leaf flakes
1 Teaspoon oregano

Toss all ingredients into a blender or food processor and mix until smooth. In a non-reactive container, place meat inside and pour adobo on top. Another option is to use a resealable plastic bag. Roll the meat around to evenly coat. For larger cuts of meat cover and place in the refrigerator overnight. For smaller cuts allow to marinate for up to four hours. Flip the meat at least once during the marinading process.

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