Latin American Adobo Marinade or Sauce Recipe

Personal Chef Austin Texas
Adobo Chicken

I love to make marinades and sauces, and by using tomatoes or tomatillos to make a marinade seems to be one of my favorites for braising. The acid in the tomatillos and tomatoes will help break down the tougher and less expensive cuts of meats. I think that is why these types of acid base marinades are used in my personal opinion, because the tougher cuts are the least expensive and are probably used the most in that area. In addition to that these also will help develop really intense flavors when they are reduced during the slow cooking process. You can use this marinade on beef, chicken or pork. This will be enough marinade for about 4 pound of your choice of protein. You can use this to cook with if you wish to help make a sauce if you want to cook with it, you might need to adjust the seasonings to your taste by adding some additional salt or sugar to tone down the bitterness of the tomatillos, and vinegar.


8-10 Tomatillos or around 1 pound

1 can of petite diced tomatoes around 12-14 ounces

1/4 cup vinegar

10 garlic cloves peeled

2-3 tsp of salt

2 tsp of achiote powder (I find this at Fiesta Supermarket in Texas) you can find at a Latin/Mexican grocery

2 tsp of sugar

1 tsp black coarse pepper

1 tsp Mexican oregano

1 tsp of roasted cumin seed

Directions: Blend all ingredients in blender or food processor to a fine consistency. You can use on any protein, marinate for a few hours and then cook. I like to use osso buco for this, or round steaks and cut up some carrots and onions and cook very low and slow, or braising in the marinade with about 1/4-1/2 cup of water until the meat is fork tender. When it is done then serve.

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