Adovada Wet Rub

11 ingredients
6 steps

Ingredients

  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • 8 garlic cloves
  • 1 tablespoon salt
  • 14 cup red chili powder (Chimayo or ancho preferred)
  • 2 teaspoons Mexican oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon cinnamon, ground Mexican (canela)
  • 12 cup cider vinegar
  • 2 tablespoons olive oil

Directions

  1. 1
    Toast the coriander, cumin, and peppercorns in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes.
  2. 2
    Transfer spices to a plate to cool.
  3. 3
    Crush into a coarse paste along with the peeled garlic cloves,using a mortar and pestle or a small chopper/blender.
  4. 4
    Mix in the salt, chili powder, oregano, thyme, cinnamon, vinegar and olive oil; blend well.
  5. 5
    Rub the mixture over the meat to be grilled.
  6. 6
    Let the rubbed meat sit at room temperature for an hour before grilling, or cover it and refrigerate it overnight.

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