adobo seasoning

This homemade Adobo Seasoning is an all-purpose spice that tastes great on meat or veggies!

Adobo Seasoning

salt

Spanish paprika

black pepper

garlic powder

onion powder

oregano

chili powder

cumin

Add all ingredients to a small mixing bowl.

Whisk to combine and store in an airtight jar.

Using a classic Puerto Rican adobo seasoning — an island staple blend of garlic powder, oregano and black pepper — this recipe yields simple, savory roasted potatoes. They pair well with grilled meat and seafood, or make for a flavorful addition to any vegetable plate. The seasoning mix can be doubled or tripled (or more), with the rest stored in the pantry as an all-purpose seasoning, as it’s often used in Puerto Rican cooking to add instant flavor to stewed meats, beans and more. Roasted potatoes will keep for at least a week in the fridge, so make a big batch to snack on, add them to salads and soups, or smash and fry them for breakfast home fries.

Adobo Roasted Potatoes

kosher salt,

turmeric

olive oil

Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.

Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.

Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.

Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.

Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.

Like so many of the best Puerto Rican dishes, churrasco — garlicky wood-fire-grilled steak served with chimichurri — starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with <a href="https://cooking.nytimes.com/recipes/1023057-adobo-roasted-potatoes">adobo roasted potatoes</a>, <a href="https://cooking.nytimes.com/recipes/1020517-maduros-fried-sweet-plantains">maduros</a>, <a href="https://cooking.nytimes.com/recipes/1019204-basic-stovetop-rice">white rice</a> or <a href="https://cooking.nytimes.com/recipes/1021991-arroz-mamposteao">arroz mamposteao</a>, plus fresh tomato and avocado slices.

Churrasco (Grilled Marinated Skirt Steak)

skirt steak

garlic cloves

white vinegar

adobo seasoning (preferably Loísa or Badía brands)

lime juice

parsley

cilantro

garlic cloves,

kosher salt (such as Diamond Crystal)

Pat the steaks dry and place in a large zip-top bag.

Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.

If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.

Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you’d like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)

Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.

Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

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Adobo Roasted Potatoes

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Top 3 adobo seasoning recipes from across the web

The most viewed adobo seasoning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Adobo Seasoning

Adobo Roasted Potatoes

Churrasco (Grilled Marinated Skirt ...

The most viewed adobo seasoning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine