Adobo Seasoning

$2.49

Size

1oz bag

3oz bag (+$3.50)

2.2oz glass jar (+$5.00)

Quantity:

Product Details

Adobo Seasoning

Adobo Seasoning is a useful all-purpose seasoning popular in Latin American cuisines. We blended the flavor of garlic and cumin with premium salt and spices to make our versatile Adobo Seasoning.

Salty with garlicky spice

Rich red-orange color

Ground to fine powder

Season or marinade chicken, fish, skirt steaks, pork and shellfish prior to cooking

Create a flavor base for stocks, stews, broths and bean dishes

Use to flavor classic Latin American dishes such as chipotles en adobo, carne enchiladas, carne adobada and arroz con pollo

Storage & handling

Store in a dry, cool place.

Ingredients

Spices, Salt, Garlic, Paprika, Onion, Honey powder (Sugar, honey), Natural flavor, Contains 2% or less of Annatto seed.

Recipe: Charros Bean Recipe (Mexican Pinto Beans)8 slices thick-cut Bacon – cut into small dice (about 10.5 ounces)1-pound uncooked Mexican Chorizo – casings removed & roughly chopped1 small Yellow Onion – small dice (about 1 ½ cups)2 large Jalapenos – seeded, ribbed & small dice (about ½ cup)3-4 cloves Garlic – minced1 ½ tsp EACH: 1890 Adobo Seasoning & 1890 Demerara Sugar¾ tsp EACH: 1890 Mexican Oregano, 1890 Smoked Hot Paprika & Coriander3 (15 ounce) cans reduced-sodium Pinto Beans1 (15 ounce) can Fire Roasted Tomatoes – do NOT drain1 ½ Cups No-Sodium Chicken or Vegetable Broth1890 Coarse Sea Salt – to taste1/3 – ½ Cup Fresh Cilantro – chopped, or more to tasteOptional topping: Pico de GalloOptional garnish: Lime WedgesDirections:Cook bacon: Heat a large pot or Dutch oven over medium heat. Add the bacon (add a splash of neutral oil if you are using lean bacon) and cook, stirring occasionally, until the bacon is cooked and crispy, about 6-8 minutes. Use a slotted spoon and remove the bacon to a paper towel-lined plate. Turn off heat and drain or blot all but 2 tablespoons of bacon grease (fat) from the pot.Cook the chorizo: Increase heat to medium-high and add the chorizo to the pot. Cook undisturbed for 1 ½ minutes. Flip and cook another 1 minute undisturbed. Stir and continue to cook, using the back of a wooden spoon to break the chorizo up into small pieces, until browned, about 1 more minute. Use a slotted spoon and remove the chorizo to a SEPARATE paper towel-lined plate. Turn off heat and drain or blot all but 1 tablespoon of grease from the pot.Sauté vegetables + seasonings: Decrease heat to medium and add the onions and jalapenos. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, adobo, sugar, oregano and paprika. Season with ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.Add remaining ingredients: Add in the beans and liquid, tomatoes, broth (or beef if using) and the reserved chorizo to the pot. Stir well to combine. Increase heat to medium-high and bring to a rapid simmer. Immediately reduce the heat to maintain a gentle simmer.Simmer: Simmer, stirring occasionally, for 25-30 minutes, or until slightly thickened. (NOTE: For soupier, more stew-like beans, cover the pot and simmer for the first 15 minutes, then remove the cover and simmer an additional 10 minutes.)Add bacon, cilantro & adjust for seasoning: Turn off the heat and add the bacon and half the cilantro. Stir to combine. Taste and adjust for seasoning with salt and pepper.Serve: Garnish with remaining cilantro, along with fresh tomatoes or Pico de Gallo and jalapenos if using. Serve and enjoy!

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Adobo Seasoning