Adobo seasonings or marinade?

Question

Is this a marinade, sauce or mix of spices? Is it Filipino or from Latin Am? What spices make up adobo?

Answer 1

adobo to my understanding is just a mash of chile peppers, and some herbs and tomatos.

it can be used as a sauce, marinade or even a dip if you are couragous

Answer 2

I cook adobo the Filipino way with vinegar, shoyu, garlic, bay leaf and whole peppercorns.  It is may favorite and is really easy...great over hot white rice.  Here is the basic recipe.

Adobo Chicken and Pork  

Ingredients:

3 lb Chicken thighs

1 lb Pork, cut in bite-sized pieces

1 head Crushed garlic

1 Bay leaf

Pepper corns 1 C White vinegar

1/2 C Shoyu

Salt and pepper to taste

Cooking Instructions:

Put chicken and pork in cooking pan. Add garlic, vinegar, water, bay leaf, peppercorn, shoyu, salt and pepper. Cover pan and bring to a boil. Boil until no more liquid is in the pan.  Can use all chicken or all pork.

Answer 3

Its Latin. Some call for citurs. Goya makes adobo you can b uy it at any supermarket

I use it for roast chicken, pork shoulder, skirt steaks and pork chops

Wet Rub for Meats and Poultry

Adobo Mojado

You’ll hear me say over and over how a simple thing like sofrito will change your life, and this is another one of those little life changing secrets. Adobo will change the way you make pork, chicken, beef, and even fish. I run the risk of repeating myself, but this is not shy or subtle. It is very much “up in your face” food, and I mean that, of course, in a good way. The salt keeps the garlic from flying all over the place as you pound them together.

Makes about 1/2 cup

12 cloves garlic, peeled

1-1/2 tablespoons fine sea or kosher salt

1 tablespoon black peppercorns

2 tablespoons dried oregano

2 tablespoons olive oil

2 tablespoons white wine vinegar

Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar. Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like, from fish fillets and pork chops to turkey cutlets and steaks.

Dry Adobo Seasoning

(Adobo Seco)

Ingredients

3-6 tablespoons salt

3 tablespoons onion powder

3 tablespoons garlic powder

3 tablespoons ground black pepper

1 1/2 teaspoons ground oregano

Optional

1 teaspoon ground cumin

1 teaspoon dried citrus zest (orange, lemon, or lime)

1 teaspoon saffron

1 teaspoon achiote powder

Directions

1Place all ingredients in a jar with a tight fitting lid. You can use any or all of the optional ingredients.

2Shake well and store for up to 2 months in a cool dry place.  

Answer 4

Adobo varies in Hispanic and latin countrys, in the Phillipines it is a way of marinading and cooking the foods like chicken and pork, first by using garlic, onions, seasonings and vinegar and letting sit for a few hours and the frying the meat and simmering in the marinade.

Latin style as similar but use citrus juices and the sauce is thicker, and can vary in spiciness and the use of herbs and tomato to finish.