Many countries and cultures have their own Adobo, but I first learned of Adobo in Mexican cooking, as a sauce – a blend of herbs, spices and toasted chile spiked with vinegar and a touch of sugar. It has a kick and sweet/sour tang that’s not just appealing, but a little addictive.
So if you could take the essence of that beautiful sauce and put it in a jar, that’s what this Adobo seasoning is. My guess is that Chili Powder really wants to be Adobo, and that it is probably originally based on Adobo. Adobo is so much better, though.
The real magic of the Adobo seasoning is it can be used on or in so may things. Use it anywhere you’d reach for “Chili Powder” to spice up almost any old dish, Mexican or not. It can take you to Mexico, or can be used in Tex-Mex or Southwestern dishes. And it can be sprinkled on things like fries or popcorn or other snacks.
Think of sprinkling in Adobo when you want to doctor up pintos, black beans, or rice. Use a teaspoon per pound as a seasoning for chicken, seafood, fish or pork chops. Sprinkle it in ground beef for tacos. Use it in Enchiladas, Burritos, what ever! Add a bit to Chili, Black Bean Soup, or spark up some dishes like stews, Jambalaya, or other dishes and nudge them into a whole different realm of flavor.
Try it on vegetables, or sprinkle over a baked potato, add it to mayo, sour cream or yogurt for a kicked up dipping sauce. Put a little in your Guacamole.
Use Adobo seasoning as a part of a wet or dry rub on larger pieces of meat, too. Since true Adobo sauce usually has a good sweet/sour tanginess, from the sugar and vinegar, a dry rub would be great with either white or brown sugar in it. A wet rub would be ideal with the Adobo seasoning, mixed with some sugar if desired, a little oil and a splash of vinegar.
Adobo makes a decent Mexican Chorizo, too. Bonus for making your own Chorizo? It’s fresher, cheaper and you can customize it to your own heat level!
As it stands, this Adobo seasoning is not so much hot, just flavorful. Use an Ancho chili and a combination of hotter chiles if you’d like to up the heat. An Ancho is just a dried Poblano, so it’s pretty low on the Scoville scale. Because I like things a little spicier, I often add a tablespoon each of Cayenne and pure Chipotle powder.
- 3 Ancho chiles, or a combination of Ancho and your choice (6 tablespoons of a pure Ancho powder)
- 2 tablespoons coriander seeds (2 tablespoons ground)
- 2 tablespoons fennel seeds (2 tablespoons ground)
- 1 tablespoon mustard seeds (1 tablespoon ground)
- 2 tablespoons Mexican oregano
- 2 tablespoons paprika (regular “sweet” paprika)
- 2 teaspoons garlic powder
- 1 teaspoon marjoram
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon ground clove
Heat a dry skillet over medium heat. Add the chile and toast, turning on all sides, until puffed and fragrant. Set aside to cool.
Add the cumin, coriander, fennel and mustard seeds and toast until fragrant and slight whiffs of smoke appear, stirring constantly. Remove immediately from the pan and set aside to cool.
When room temperature, remove seeds from pepper, tear into bits. Grind peppers, cumin, coriander, fennel and mustard seeds to a powder in a spice grinder, food processor or blender. Put the powder in a bowl and combine with remaining spices; stir well to combine.
Store in an airtight container. Keeps well but will begin losing flavor eventually, which is highly dependent on where/how it is stored and how often it is opened.
- Hotter peppers or a combination of peppers may be used to vary heat levels. I often add a tablespoon of Cayenne & a tablespoon of Chipotle powder.
- There is no salt or sugar in this recipe so the control is in your hands as you cook and you may add as little or as much as you’d like.
from the kitchen of http://www.frugalhausfrau.com
More on Adobo:
You might be familiar, already, with Adobo Sauce. Since I have no family recipe passed on down through the generations, one of my favorite sauces is from Rick Bayless. Diane Kennedy’s Adobo sauce is a bit more complex, but delicious, too.
Adobo sauce is also the “red stuff” in a can of Chipotle Chiles in Adobo Sauce, but of course home-made sauce (or this seasoning) is formulated to taste good, rather than just preserve the peppers.
There’s also Goya Adobo Seasoning, which is quite different than this type of Adobo.
While I love going to spice shops and exploring what they have to offer, I generally stay away from their mixes and blends! If you were to buy this at Penzeys, a small jar would cost about eight bucks! If you shop well for your spices, it’s really not much to make.
The Adobo seasonings at the grocery store tend to have a lot of salt – so you’re paying for one of the cheapest ingredients of all!
If you’d like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m adding as I go along!