Best 6 Adobo De Achiote Garlicky Achiote Seasoning Rub Recipes
Adobo de Achiote, a flavorful and aromatic seasoning rub, is a must-have ingredient for those who love creating tender and flavorful dishes. This blend of spices, herbs, and annatto gives dishes a vibrant red color and a delicious, smoky flavor. Whether you are cooking chicken, pork, or vegetables, adobo de achiote will add a depth of flavor that will tantalize your taste buds. With its versatility, it can be used in marinades, rubs, or sauces, making it a great all-around seasoning. For those looking to create mouthwatering dishes with a touch of smokiness and a burst of flavor, adobo de achiote is the perfect choice. This article will provide you with a comprehensive guide to help you find the best adobo de achiote recipe and explore the endless possibilities of this amazing seasoning.
Check out the recipes below so you can choose the best recipe for yourself!
ADOBO SECO DRY RUB SEASONING
Learn to make this easy recipe for a dry adobo seco seasoning rub that will give your meat, poultry, and fish a delicious flavor.
Provided by Hector Rodriguez
Categories Spice Mix
Time 5m
Yield 60
Number Of Ingredients 6
Steps:
- Use as your recipe directs.
Nutrition Facts : Calories 4 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 698 mg, Fat 0 g, ServingSize 1 1/4 cups adobo (60 servings), UnsaturatedFat 0 g
ACHIOTE ADOBO MARINADE
Achiote Adobo Marinade recipe from Pati's Mexican Table Season 4, Episode 3 "Taco Night"
Provided by Pati Jinich
Categories Sauce
Number Of Ingredients 12
Steps:
- Stem and seed the guajillo chiles. Toast them on a pre-heated comal or skillet, set over medium heat, for about 1 to 2 minutes per side until they are toasted, but not burnt. Place the chiles in a saucepan, add enough water to cover them, and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until the chiles are plumped up and rehydrated.
- In a blender, place the chiles along with 1/2 cup of their cooking liquid and the rest of the ingredients. Puree until smooth. Use as a marinade.
TRADITIONAL ACHIOTE RECADO
Steps:
- In a small saucepan bring water and achiote seeds to a boil. Cook seeds, covered, at a bare simmer 30 minutes and remove from heat. (Steep seeds 2 hours, or until softened.)
- Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard garlic skins.
- In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
- Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth. (Recado may be made 5 days ahead and chilled and covered.)
ADOBO SEASONING - DELICIOSO STYLE!
This is a staple in Ingrid Hoffman's pantry. It's great on almost anything. You can use it as a spice rub, in soups and sauces or mix with a liquid to make a marinade. Store this in a tightly covered jar, in a cool & dry place. It should keep for up to 6 months.
Provided by LifeIsGood
Categories South American
Time 10m
Yield 1/3 Cup
Number Of Ingredients 8
Steps:
- Combine the spices in a small glass jar and seal with an airtight lid. Shake to blend and you're done!
ADOBO SEASONING
Adobo is a Caribbean seasoning most often used for meat. This is a homemade version using a pureed mix of fresh onion, garlic, salt, and other seasonings. This recipe is also Spanish inspired.
Provided by Sharon123
Categories Spanish
Time 10m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine onion and next 4 ingredients in container of an electric blender; process until onion and garlic are chopped.
- Add juices.
- With blender on high, gradually add oil in a slow steady stream; process until blended.
- Cover and chill (or freeze up to one month).
- Yield: 2/3 cup.
Nutrition Facts : Calories 662.3, Fat 61.6, SaturatedFat 10.5, Sodium 5240.1, Carbohydrate 30.2, Fiber 5.1, Sugar 8.5, Protein 3.7
ADOBO DE ACHIOTE (GARLICKY ACHIOTE SEASONING RUB)
Yield 4 servings
Number Of Ingredients 6
Steps:
- Achiote is the saffron substitute of Mexico, which gives the rub an exotic, earthy perfume that is an essential component for Yucatan-style grilling. Achiote (aka: annatto) seeds have a punchy aroma and a vibrant rusty color that is more red than orange. Place the dry whole spices into a mortar and crush with a pestle until a fine powder is reached. Add the other spices and grind again. Add the whole garlic cloves and smash, forming a paste. Note: Water or orange juice may be added to this mixture to aid in forming a paste.
Tips:
- To make the most of the adobo de achiote, marinate the meat or vegetables for at least 30 minutes before cooking. This will allow the flavors to penetrate and develop.
- If you don't have time to marinate, you can still use the adobo as a rub. Simply apply it to the meat or vegetables before cooking.
- Adobo de achiote can be used on a variety of meats, including chicken, pork, beef, and fish.
- It can also be used on vegetables, such as squash, zucchini, and mushrooms.
- Adobo de achiote is a great way to add flavor to your favorite dishes. Experiment with different combinations of spices and herbs to create your own unique blend.
Conclusion:
Adobo de achiote is a versatile seasoning that can be used to add flavor to a variety of dishes. It is easy to make and can be used as a marinade, rub, or sauce. Whether you are grilling, roasting, or baking, adobo de achiote is a great way to add a delicious and authentic Mexican flavor to your food.
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