Adobo Seasoning Delicioso Style Recipes

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ADOBO SEASONING



Adobo Seasoning image

Make and share this Adobo Seasoning recipe from Food.com.

Provided by Abby2495

Categories     Low Cholesterol

Time 10m

Yield 7 Tablespoons

Number Of Ingredients 8

2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Steps:

  • In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder.
  • Store in a sealed jar in a cool, dry place.

Nutrition Facts : Calories 10.9, Fat 0.3, SaturatedFat 0.1, Sodium 2001.8, Carbohydrate 2.2, Fiber 0.9, Sugar 0.2, Protein 0.5

DELICIOSO ADOBO GRILLED CHICKEN



Delicioso Adobo Grilled Chicken image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 25m

Yield about 1/2 cup adobo, 6 servings

Number Of Ingredients 10

1 tablespoon lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder or flakes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1/2 tablespoon ground cumin
1 tablespoon salt
6 boneless skinless chicken breasts
Nonstick cooking spray or oil

Steps:

  • Combine all of the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
  • Season chicken with the adobo seasoning. Heat a grill pan to medium heat and spray with nonstick cooking spray or drizzle with oil. Place the chicken on the grill pan and cook for 3 to 5 minutes on each side depending on the size of the breasts.
  • When chicken is cooked through, slice 2chicken breasts for the fishy-dillas and reserve the remaining 4 for the chicken salad.
  • Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Nutrition Facts : Calories 144 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 800 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 25 grams

HOMEMADE ADOBO ALL-PURPOSE SEASONING



Homemade Adobo All-Purpose Seasoning image

This seasoning is a staple to have in a Puerto Rican kitchen, but sometimes hard to find where I live. So I started making my own and it's good! Great seasoning for just about anything; my boys love to shake it on fries. Enjoy!

Provided by PR Punisher

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 10m

Yield 40

Number Of Ingredients 5

3 tablespoons garlic powder
2 ½ tablespoons salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon ground turmeric

Steps:

  • Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

Nutrition Facts : Calories 2.6 calories, Carbohydrate 0.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 436.3 mg, Sugar 0.2 g

TRACI'S ADOBO SEASONING



Traci's Adobo Seasoning image

This seasoning is used often in Mexican and Filipino dishes; I've recently started mixing my own seasonings.

Provided by Traci-in-Cali

Categories     World Cuisine Recipes     Asian     Filipino

Time 5m

Yield 21

Number Of Ingredients 8

2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 ½ teaspoons onion powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Steps:

  • In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Nutrition Facts : Calories 3.7 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 666.3 mg, Sugar 0.1 g

ADOBO ROASTED POTATOES



Adobo Roasted Potatoes image

Using a classic Puerto Rican adobo seasoning - an island staple blend of garlic powder, oregano and black pepper - this recipe yields simple, savory roasted potatoes. They pair well with grilled meat and seafood, or make for a flavorful addition to any vegetable plate. The seasoning mix can be doubled or tripled (or more), with the rest stored in the pantry as an all-purpose seasoning, as it's often used in Puerto Rican cooking to add instant flavor to stewed meats, beans and more. Roasted potatoes will keep for at least a week in the fridge, so make a big batch to snack on, add them to salads and soups, or smash and fry them for breakfast home fries.

Provided by Von Diaz

Categories     dinner, vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 teaspoons kosher salt, plus more to taste
2 teaspoons garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1 1/2 pounds whole baby new potatoes, scrubbed and dried well
3 tablespoons olive oil

Steps:

  • Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
  • Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.
  • Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.
  • Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
  • Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)



Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories     dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

Steps:

  • Pat the steaks dry and place in a large zip-top bag.
  • Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
  • If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
  • Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
  • Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
  • Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

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