Adobomojadowetrubformeatsandpoultry Recipes

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

Ingredients

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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