Adobo

[TexiKan]

Now I am a bit confused! Yesterday, while looking at a shelf of different Mexican Moles, I saw a couple of "Adobo" jars. Not being familiar with it and having read this thread, I decided to check it out. The jar was clear and I could see the contents. That jar was next to the same brand of Mole. They looked identical and as I compared the ingredients, I noticed they were exactly the same with the exception of another chile pepper to the Mole.

Now if this Mexican Adobo is similiar to Mole, then it would be a fairly thick (like heavy gravy)and it would be poured over chicken, etc.

Mexican Mole is thinned to the correct texture and consistency with chicken broth.

So, as I understand this thread, Mexican Adobo is not the same as that being discussed here? Or is it? :huh:
And the Mexican Adobo must be a variation of the Mexican Mole???

TexiKan
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If you continue to do what you've always done, you will always get what you've always got.

 

[Le Mamou]

Some "adobo" are made with Chipolte, a mole of Smoked Red Jalipanos. The pepers are allowed to ripen on the plant, dried and smokes. You can find them for sale dried, or reconstituted in a adobo sauce.

Wonderful flavor!!

Jim...

 

[sse]

 Mexican Adobo is not the same as that being discussed here? Or is it?

No, its not the same. This discussion was about Fillipino adobo. I wasn't aware that there were other versions of the same name. Very interesting...

Regards, sse

 

[bpbrs]

oh yea have 3 types in the the spice rack as i write this.

I use it on fish and all meats when not using old bay seasoning. I try to avoid spice mixes with a lot of salt. If I want jerky I'll make it!

Another good mix in pintos is garlic and cumin powder for a pot of beans and meat. Cook till thick, shread meat and serve with large flour borritos, cheese,sauce what ever you like. pound of beans and a pound of meat, few chunks of cheese and maters will feed several folks..around the camp fire.

Other spices try Cardamon--savory--sage--[ginger and fried cabbage..ahhh so good]

My wife is from San Diego most of her friends were Mexican or Gumanian. I fattened up real nice--over the years.

 

[noahmercy]

TexiKan, since Im the fella' who started this thread, I can say that it did not start out being about Phillipino adobo. My question was about the dry seasoning. It is a Cubano spice, not a mole or anything even remotely resembling it. (The adobo I was discussing shakes on like salt or pepper.) The fact that we went off topic answered my question pretty well...only one responder uses it and one other had heard of it. The rest of ya' din't even have a clue as to what I was talking about! :crackup:

Seriously, though, if you can get some of the Spice It! brand or one of the ones without MSG (unfortunately, the Goya has MSG), give it a try. I guarantee some of you will be pleasantly surprised at the versatility and it will become an indispesible condiment at home and in the camp. I use it on red meat, white meat, fish, eggs, and vegetables.

:thumbsup:

 

[TexiKan]

Interesting! Will have to see if I can find the product you mentioned. I haven't purchased the mole-like version, yet. I like the idea of the shake kind. I enjoy good, flavored spicy stuff. I take it this Adobo is more flavor than fire.

Now I will be on a mission to find some.....

TexiKan
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A man cannot build a reputation on what he is going to do.

 

[TexiKan]

Mission accomplished!

I found several varieties of Adobo seasoning, just like you said. I decided on the one with pepper. A look at the overall contents is basically salt and garlic, oregano and in this case, black pepper. I almost got the one with cumin in it, but I could always add that if I want.

Will be trying it out this weekend at our Rondy.......

TexiKan
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A man cannot build a reputation on what he is going to do.