Adobo Mojado - Wet Rub for Meats and Poultry

Total Time
Prep 10 mins
Cook 0 mins

Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks. This is not shy or subtle but a very _up in your face_ rub.

Ingredients Nutrition


  1. Pound the garlic cloves and salt to a paste using a mortar and pestle. (The salt keeps the garlic from flying all over the place as you pound them together.).
  2. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Come on! Really work out those aggressions! Pound!
  3. Stir in the olive oil and vinegar.
  4. Slather on chicken, steak, chops, etc. then refrigerate for at least an hour. Grill or bake as you prefer.


Most Helpful

This is a very tasty rub. I made it in my mortar and pestle, but I think perhaps next time I might take the easy way out and use my food processor. I used this with skinless boneless chicken breasts, and before baking them I also added some lemon slices and juice. Delicious! Thanks, SusieQusie!

Susiecat too April 09, 2008

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