Chef Aarón Sánchez shares his famous and easy adobo recipe, a versatile seasoning that will pair up deliciously with your choice of meat, poultry or fish.
- Servings 6
- 30 mins.
- ¼ cup Cumin seeds
- ¼ cup Coriander seeds
- ¼ cup Fennel seeds
- ¼ cup Yellow Mustard seeds
- 2 Pasilla chiles, stemmed, seeded, deveined, and torn into small pieces
- 2 Ancho chiles, stemmed, seeded, deveined, and torn into small pieces
- ½ cup dried whole Oregano (preferably Mexican)
- 2 tbsp. Onion Powder
- 2 tbsp. Garlic Powder
- ¼ cup Spanish Paprika, preferably sweet or hot
- Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles.
- Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.
- Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
- Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
- Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.
Rub your favorite meats with this flavorful and spicy adobo.