Barbecue Adobo

Name: Barbecue Adobo
Yield: 1 pint
Cuisine: Mexican
Ingredients: ½ cup orange juice; Salt; 1 medium white onion; ½ cup cider vinegar; 2 tablespoons vegetable oil; 6 cloves garlic; 3 guajillo chiles, stemmed, seeded, and toasted; 2 tomatillos, roasted; 1 teaspoon oregano, preferably Mexican; 1 teaspoon oregano, preferably Mexican; 3 ancho chiles, stemmed, seeded, and toasted; 1 teaspoon cumin seeds, toasted; 2 avocado leaves, toasted; 3 bay leaves; 6 black peppercorns

Preparation info

1 pint

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This would typically be used when pit-roasting a whole animal in Mexico, but at home it can be used as a general meat and poultry marinade.

Ingredients

2 avocado leaves, toasted
6 black peppercorns
3 bay leaves
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Americas
Mexico
Condiment
Sauce
Spicy
Gluten-free
Vegan
Central America

Method

Combine the avocado leaves, peppercorns, bay leaves, clove, oregano, and cumin seeds in a spice grinder or clean coffee mill and grind until fine.
In the jar of an electric blender, purée the ancho and guajillo chiles and the tomatillos until smooth.
Heat the oil in a medium-size saucepan over medium heat; add the onion and sweat until s