Adobo Marinade is a traditional Puerto Rican recipe for a classic flavoured/coloured cooking oil made by infusing annatto seeds into vegetable oil. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Adobo Marinade.
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This is the classic Puerto Rican marinade for all types of meat, typically used prior to barbecuing. As a guide, you will need 1 batch of this marinade per 500g of meat that you want to marinade. Different ingredient sets are given below to prepare adobo paste for different meats:
Ingredients:
Adobo for chicken and seafood (for each 500g of meat):
1 medium garlic clove, finely minced
1/8 tsp freshly-ground black pepper
1/2 tsp dried oregano, crumbled
1 tsp salt
1 tsp olive oil
1/2 tsp freshly-squeezed lemon juice
Adobo for pork (for each 500g of meat):
1 medium garlic clove, finely minced
1/8 tsp freshly-ground black pepper
1/2 tsp dried oregano, crumbled
1 tsp salt
1 tsp olive oil
1/2 tsp fresh lime, lemon, or sour orange juice
Adobo for beef (for each 500g of meat):
1 medium garlic clove, finely minced
1/4 tsp freshly-ground black pepper
1/2 tsp dried oregano, crumbled
1 tsp salt
1 tsp olive oil
1 tsp fresh lemon juice, or white or red wine vinegar
Method:
Combine all the ingredients in a small food processor and blend to a smooth purée, scraping the sides halfway through to ensure all the ingredients are incorporated fully.
Alternatively, you can use a pestle and mortar or mash the mixture to a paste on a cutting board with the side of a knife.
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