Adobo

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Adobo (ah-DOH-boh) means "marinade" successful Spanish; successful Mexican cuisine it tin beryllium either a adust spice mixture, a bedewed paste, a marinade oregon a sauce. Adobo sauce, a acheronian reddish piquant paste, is made from chili peppers. Chipotle (chih-POHT-lay) chilis, which are really dried, smoked jalapeno chilis, are often canned successful adobo sauce. Both the fiery chilis and the smoky condiment are invaluable ingredients successful galore Mexican dishes.

According to Douglas Rodriguez successful "Nuevo Latino" (Ten Speed Press, 1995), "this adobo is peculiarly suitable for poultry, giving it a bully smoky flavor." The sweet, spicy spirit of the ancho chili makes this adobo an fantabulous prime for shrimp arsenic well.

Marinate full chickenhearted oregon chickenhearted parts, pork butt oregon pork enarthrosis for up to 3 hours; marinate shrimp (shells connected oregon off) for 20 minutes.

From "Nuevo Latino" by Douglas Rodriguez (Ten Speed Press, 1995).

Ingredients

measuring cup

Servings: 1.5 cups

1 1/2 tablespoons ancho chile powder
1/2 tiny onion, coarsely chopped
5 cloves garlic, finely chopped
2 canned chipotle chile peppers, with seeds
1 tablespoonful dried rosemary
1/2 cupful caller orangish juice
1/2 cupful extra-virgin olive oil
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per 1-teaspoon serving

Calories
16
Fat
2 g
Carbohydrates
1 g
Sodium
26 mg

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From "Nuevo Latino" by Douglas Rodriguez (Ten Speed Press, 1995).

Published March 11, 2026