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Author: Subject: Adobo Marinade
Ultra Nomad

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Registered: 8-27-2003
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[*] posted on 7-16-2017 at 12:34 PM
Adobo Marinade

We have been making this for a year now and really like it.
Makes about 1.25 cups, enough for 1.5 pounds of meat.

5 garlic cloves
3/4 tsp salt
2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried thyme
1/3 cup red wine vinegar
1/3 cup orange juice
1/3 cup lime juice
2 tbl sp vegetable oil
1/4 cup chopped parsley

Mash the garlic with the salt to make a paste. Scrape into a small bowl and stir in the oregano, cumin, and thyme. Whisk in the remaining ingredients.

Marinate 1-2 hours for chicken/meat; 30 minutes- hour for firm fish.

From Melanie Barnard's "Marinades":

"Adobo is probably the most common marinade in the Cuban kitchen. The primary ingredients are garlic, cumin, oregano and sour orange or lime juice, although every cook adds their own personal touch. Mexican adobos usually contain orange juice and smoked chilies, while Puerto Rican mixes have a high vinegar content. No doubt, the original adobos, like all marinades, were meant to preserve and tenderize, but today flavoring is the most important reason."
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Elite Nomad

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[*] posted on 7-16-2017 at 01:38 PM

That sounds interesting! I have some lamb we just butchered, hasn't been frozen yet...I'll give it a try Monday or Tuesday...

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[*] posted on 7-16-2017 at 04:05 PM

will have to give this a try , sounds good for fish or chicken and probably for lamb too, thanks Santiago

for a Baja style adobo I'd add some clavo , achiote and guajillo
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Elite Nomad

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[*] posted on 7-16-2017 at 04:09 PM

Doubt it would work on fish...You should try "as is" first and then mess with it...

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Junior Nomad

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[*] posted on 4-15-2019 at 08:05 AM

Hmm, who knows, it might come out right with fish as well.
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