Prep 5 mins
Cook 0 mins
I'm posting this because my mom found a recipe for enchiladas on this site and could not find adobo seasoning in the market. She found a jar of adobo similar to mole but it would have turned her enchiladas verdes into enchiladas negros. This is a seasoning mix I found on the web from The Daisy Cooks show on PBS.
- Place all ingredients in a jar with a tight fitting lid. You can use any or all of the optional ingredients.
- Shake well and store for up to 2 months in a cool dry place.
I used all the ingredients listed and tried this on both scrambled egg and slices of tofu! For the tofu I mixed in a little bit of flour and dredged the slices in that. Used cumin seed for ground and whirled all the ingredients in a clean coffee mill. I can see using this spice/herb mix for many different things, including salad dressing, meat loaf, steamed veggies. If I were to find any fault with the recipe it would be that there is an excessive amount of salt. I only used a fraction of salt in the 1/2 cup amount of seasoning I prepared. Thanks! Reviewed for ZWT 2009.
I wanted to make another RecipeZaar recipe that called for adobo, and since I don't have any, was PLEASED to find this recipe. I made it using the first six ingredients (only half the salt) plus 3 TBSP chili powder since I didn't have achiote, zest or saffron on hand. A great combination of flavors and works well in the awesome recipezaar recipe called "Chicken Carne Asada." Thank you for saving me a trip to the market, and for a "keeper" recipe.
More peppery than my usual ready made brand â€“ a good thing! Scaling the recipe down to Â¼ cup and reducing the salt even more, I added some cumin, achiote and a pinch of dried orange zest. I can see this blend replacing a lot of my others â€“ it tastes wonderful! Thanks for sharing!