Real African Dishes: [MC-AllEthnic-Recipes] Mexican Seasoning Spice Mix - ADOBO SECO

Sunday, June 3, 2012

[MC-AllEthnic-Recipes] Mexican Seasoning Spice Mix - ADOBO SECO - 5g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Mexican ADOBO SECO

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons salt -- Kosher or sea salt (optional)
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons freshly ground black pepper
1 1/2 teaspoons dried Mexican oregano
1 1/2 teaspoons cumin
Optional:
1 teaspoon dried citrus zest -- (orange, lemon, or lime)
1 teaspoon turmeric
1 teaspoon ground Mexican saffron -- (Safflower) for color
1 1/2 tablespoons chile powder -- achiote or chipotle chile powder
1/4 cup paprika -- sweet or smoked paprika

Place all ingredients in bowl and mix well (a fork works well for that).
Transfer to a clean jar with a tight fitting lid. Store for up to 2 months
in a cool dry place (mine never lasts that long...)

Makes about 1 Cup (16 one-tablespoon servings)

Adobo Seco is a dry seasoning (not to be confused with the sauce) that I
always keep on hand for use in just about every savory dish I cook. It's
easy to make, contains no MSG and you can make it with or without salt
(traditionally, most recipes do not call for salt).

Very flavorful but not hot, Adobo will perk up just about any dish:
Chicken, beef, pork chops, ribs, tacos, burritos, you name it. Sprinkle it
over French fries or fried potatoes, add it to scrambled eggs, invigorate
a bland salsa with it, use it in Spanish rice, and so on. Do you make your
own guacamole? Adobo takes it to a whole new level. Add 1/2 teaspoon per
pound for use as a rub for chicken, beef, fish and pork. I kind of think
of Adobo as Mexican Seasoned Salt (even when there's no salt in it).

You can make Adobo your own by experimenting with the taste and color. For
instance, paprika will add a nice reddish color (smoked paprika gives it a
real nice flavor, too!), chipotle chili powder gives it heat and color,
turmeric adds a rich yellow color and an earthy, slightly hot peppery
flavor, orange or lemon rind adds just a hint of citrus. You get the idea.

So here is my basic recipe, with some options you might want to try. Once
you've made your own, you'll never leave home without it.

Cuisine:
"Mexican"
Source:
"Rocky Point Tide, News from Puerto Penasco"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 22 Calories; trace Fat (16.2%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1209mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 3133 0 0 1012 0 1301 0 0