A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.
I don't watch much TV, but one show I am pretty addicted to is Chopped on the Food Network. I love seeing what mystery ingredients the contestants will get, and love seeing what the chefs come up with under pressure. But what really gets me watching is the judges, at times they can be a bit harsh, which makes me thankful I'm not on that show. If you watch Chopped, then you probably recognize Aaron Sanchez, chef from Centrico in NYC. This adobo recipe is from his new cookbook, Simple Food, Big Flavor. I actually quartered the recipe and it still made a lot, and used it to make a delicious pork tenderloin from his book (recipe coming next), but thought this should live on a page of it's own.
This can be used as a rub, for seasoning chili, stews, black bean soup and more.
Click Here To See The Full Recipe...
No comments:
Post a Comment