Adovada Wet Rub
"Good for all grilled meat and poultry; enough for 5 to 8 pounds of meat.
Adapted from a recipe from the Santa Fe School of Cooking."
- Ready In:
- 7mins
- Ingredients:
- 11
- Yields:
-
3/4 cup
ingredients
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 8 garlic cloves
- 1 tablespoon salt
- 1⁄4 cup red chili powder (Chimayo or ancho preferred)
- 2 teaspoons Mexican oregano
- 2 teaspoons dried thyme
- 1 teaspoon cinnamon, ground Mexican (canela)
- 1⁄2 cup cider vinegar
- 2 tablespoons olive oil
directions
- Toast the coriander, cumin, and peppercorns in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes.
- Transfer spices to a plate to cool.
- Crush into a coarse paste along with the peeled garlic cloves,using a mortar and pestle or a small chopper/blender.
- Mix in the salt, chili powder, oregano, thyme, cinnamon, vinegar and olive oil; blend well.
- Rub the mixture over the meat to be grilled.
- Let the rubbed meat sit at room temperature for an hour before grilling, or cover it and refrigerate it overnight.
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RECIPE SUBMITTED BY
zeldaz51
United States
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