Adobo From Scratch
Chef Monti Carlo
Rated 5.0 stars by 1 users
Category
Food School
Cuisine
Mexican
Prep Time
5 minutes
Cook Time
5 minutes
Have you ever sautéed some meat in a pan and then you have a bunch of stuff stuck to the bottom? Well, enter deglazing. Chef Monti Carlo shows us how to deglaze a pan, which makes use of that stuck stuff (aka fond), turns it into a sauce, and leaves you with a pan you don’t have to scrub.
Ingredients
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4 tbsp Kosher salt
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2 tbsp dry oregano
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2 tbsp garlic powder
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2 tbsp onion powder
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1 tsp ground cumin
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1 tsp ground annatto
Directions
In a food processor, blender, mortar and pestle, or pilón, add your kosher salt and oregano and blend them together.
Next add the rest of your dry ingredients and blend until completely combined.
