Aarón Sánchez’s Adobo

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.
  • Easy

Recipe

Ingredients

  • 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

Directions

  1. 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.
  2. Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.
  3. 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.
  4. Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.
  5. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

Pro Tips

Rub your favorite meats with this flavorful and spicy adobo.

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