Adobo Rub Michael Lomanaco Recipes

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ADOBO MOJADO - WET RUB FOR MEATS AND POULTRY



Adobo Mojado - Wet Rub for Meats and Poultry image

Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks. This is not shy or subtle but a very _up in your face_ rub.

Provided by SusieQusie

Categories     Mexican

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

12 garlic cloves, peeled
1 1/2 tablespoons fine sea salt or 1 1/2 tablespoons kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar

Steps:

  • Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.).
  • Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on! Really work out those aggressions! Pound!
  • Stir in the olive oil and vinegar.
  • Slather on chicken, steak, chops, etc. then refrigerate for at least an hour. Grill or bake as you prefer.

Nutrition Facts : Calories 621.4, Fat 55.6, SaturatedFat 7.8, Sodium 20841.9, Carbohydrate 31.5, Fiber 6.7, Sugar 1.2, Protein 5.9

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