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Spices/Sauces/Rubs | |
| 1/4 cup cumin seeds 1/4 cup coriander seeds 1/4 cup fennel seeds 1/4 cup yellow mustard seeds 2 ancho chiles, stemmed, seeded, deveined and torn into small pieces 2 pasilla chiles, stemmed, seeded, deveined and torn into small pieces 1/2 cup dried whole oregano (preferably Mexican) 1/4 cup Spanish paprika (pimenton), preferably sweet or hot 2 tablespoons garlic powder 2 tablespoons onion powder | |
| Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of ancho and pasilla chiles. Toast, stirring constantly, until it's very aromatic and just begins to smoke, about 3 minutes. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder. Put the powder in a large bowl and add the oregano, paprika, garlic powder and onion powder. Stir them really well to combine. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month. | |
Unrated | |
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