|Nutritional Guidelines (per serving)|
|Servings: 1 1/4 cups adobo (60 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This adobo dry rub recipe is a savory, all-purpose spice mixture used to season and marinate meat, poultry, and fish.
Adobo can be prepared as a dry spice mix or a wet rub paste. This dry adobo is made with salt, granulated garlic, oregano, black pepper, turmeric, and onion powder and comes together in less than 5 minutes. You can customize the recipe by adjusting the ingredients based on the spices you prefer.
Adobo is essential in Spanish Caribbean and Latin American kitchens with recipes varying slightly from country to country. It is so fundamental in Latin cuisines that adobado means "marinated and cooked in adobo sauce."
Before refrigeration, adobo mixtures were made of salt, olives, vinegar or wine and spices and used to preserve meat. These days, it is no longer used to preserve meat but instead as a seasoning for most cooking methods and as a base for beans, stews, sauces, stocks, and vegetables.
In a medium bowl, whisk together salt, granulated garlic, oregano, black pepper, turmeric and onion powder until well mixed.
Transfer to an airtight container for up to 6 months.
Use as your recipe directs.
Use Dry Adobo Rub in These Recipes
Braised Chicken Stew Recipe: Known as pollo guisado, this dish, which is made with a dry adobo rub, is popular in the Spanish-speaking islands of Puerto Rico, Cuba, and the Dominican Republic.
Puerto Rican Roasted Turkey Recipe: This pavochon is another candidate for dry adobo rub. It is rubbed under the skin, inside the cavity and on top of the skin.