Recipe for Cuban Adobo


6 (to 8) garlic clove(s)
1 coarsely chopped
2 teaspoon salt or to taste
1 teaspoon ground cumin seeds
1 teaspoon dried oregano
1 teaspoon black pepper
1/4 teaspoon ground bay leaves (opt)
2/3 cup sour orange juice
1 or lime juice


Place the garlic, slat, cumin, oregano, black pepper, and bay leaves in a mortar and pestle and mash to a fine paste. Work in the sour orange or lime juice. Or place all the ingredients in a blender and puree. Correct the seasoning, adding salt and pepper to taste.

Store in a jar in the refrigerator; it will keep for up to 1 week, but is best when used within a day or two.

Makes enough for 1 1/2 pounds of meat, chicken or seafood.

Marinating Times for Adobo

:Whole Chicken or Turkey 12 hours : (put some of the adobo in the cavity, : some under the skin, and rub the rest : over the skin)

:Whole Pork Roasts or Tenderloins 4-8 hours

:Rack of Lamb and Beef Tenderloins 4-8 hours

:Whole Fish 2-4 hours : (put some of the adobo in the cavity, : some in slit in the flesh, and pour the : rest over the skin)

:Chicken Breasts, Steaks, Pork Chops 1 hour

:Shrimp and Fish Fillets 1/2-1 hour

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