Ingredientes para Adobo Mojado Wet Rub For Meats And Poultry
- 4 cloves garlic
- 1 teaspoon fine sea salt
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- White Wine Vinegar
- 1 tablespoon red wine vinegar
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Como fazer Adobo Mojado Wet Rub For Meats And Poultry
- Using a mortar and pestle, pound 4 cloves garlic and 1 teaspoon salt into a smooth paste.
- Add 1 teaspoon black peppercorns and 1 teaspoon dried oregano. Pound well after each addition to fully incorporate.
- Continue pounding until the mixture is a well-combined paste. (Release your inner chef!)
- Stir in 2 tablespoons olive oil and 1 tablespoon red wine vinegar.
- Generously slather the adobo mixture onto your chosen protein (chicken, steak, pork chops, fish fillets, etc.).
- Refrigerate for at least 1 hour, or up to 6 days for maximum flavor.
- Grill, bake, or pan-fry until cooked to your desired internal temperature.
Nutrition Information (Approximate per serving)
Sodium
868 g
Sugar
4g
Fat
39g
Carbs
10g
