MEXICAN ADOBO SEASONING RECIPES
AARON'S MEXICAN DRY ADOBO SEASONING - SKINNYTASTE
A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.
Provided by Gina
Total Time 20 minutes
Yield 24
Number Of Ingredients 10
Steps:
- Heat a dry skillet over medium-low heat.
- Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles.
- Toast stirring constantly until aromatic and just begins to smoke, about 3 minutes.
- Set aside to cool on a plate.
- When room temperature, grind to a fine powder in a spice grinder.
- Put the powder in a large bowl and combine with remaining spices; stir well to combine.
- Store in an airtight container, for up to one month. Makes about 1/2 cup.
Nutrition Facts : ServingSize 1 teaspoon, Calories 8.5 kcal, CarbohydrateContent 1 g, FatContent 0.5 g, SodiumContent 1 mg, FiberContent 0.5 g
MEXICAN ADOBO RUBBED GRILLED PORK TENDERLOIN - SKINNYTASTE
A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.
Provided by Gina
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Rub the olive oil over the tenderloin and pat on the adobo. Set aside about 30 minutes.
- Meanwhile, preheat the grill to high, or preheat the broiler. Generously season the pork with salt.
- Grill or broil on high until an instant read thermometer inserted in the center reads 145°F, about 20 to 22 minutes, turning a few times.
- Let the pork rest about 5 minutes before slicing into 8 slices.
Nutrition Facts : ServingSize 2 slices, Calories 182 kcal, CarbohydrateContent 3 g, ProteinContent 27.5 g, FatContent 6.5 g, CholesterolContent 81 mg, SodiumContent 66 mg, FiberContent 1.5 g
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