Mexican Adobo Paste
Yield 1 ½ cups

Abobo is a word that has been carried from Spain to the Philippines with a major layover in Mexico. It is deriver from the word adobar, meaning to “pickle” or to “marinate”. This flavorful paste will keep for several weeks in an airtight container in the refrigerator. Rub, grill, and serve!

1 clove
10 peppercorns
1 teaspoon cumin seeds
2 bay leaves, broken
1 tablespoon brown sugar
½ teaspoon ground cinnamon
½ cup garlic oil
8 dried ancho chilies, seeded, toasted, dehydrated, and drained
4 dried chipotle or morita chilies, seeded, toasted, dehydrated, and drained
1 teaspoon fresh oregano leaves
1 teaspoon fresh thyme leaves
1 teaspoon salt
¼ cup sherry vinegar

Put the clove, peppercorns, and cumin in a dry skillet and toast over medium heat until fragrant and slightly smoking, about 1 minute. Transfer to a spice grinder, add the bay leaves, and cinnamon, and finely grind. Transfer the spice mixture to a food processor or blender and add the garlic oil, the drained chilies, oregano, thyme, salt, and vinegar. Puree until smooth. Reserve in your refrigerator, or immediately rub on to your meats or fish. Grill and serve!

*This recipe works fantastic on veal chops, pork, chicken, and fish.

By Chef Courtney Contos