Last Sunday began the Hispanic Heritage Month in the U.S. I must confess I had never paid much attention to
this celebration, but because of my work for Mamás
Latinas I faced the challenge to cook 21 recipes from as many countries and
I must say I'm fascinated.
The idea with this adobo
is marinating meat or poultry before cooking either on the stovetop or in the
oven. I'm serving it raw as a sauce, like a chimichurri or guasacaca.
I hope you like this
recipe that I borrowed from Maricel’s book. My only contribution was not adding
the teaspoon of achiote (annatto) paste
that her recipe originally calls for ad reducing to half the amount of black peppercorns.
Guatemalan Tomatillo and Tomate Salsa (or
adobo) | Ingredients for 2 ½ cups
1 ¼ pounds of
tomatillos, husks removed and cooked in boiling water for 8 minutes
1 pound of tomatoes,
peeled and seeded
½ teaspoon of black
½ teaspoon of dried
½ teaspoon of ground
Put all ingredients in
a blender or food processor, and process until a fine puree is formed.
Serve as a sauce to
accompany beef, grilled pork or poultry or to eat with tortilla chips.
If you'll use it as a
marinade, you can add a teaspoon achiote
(annatto) paste, rub the meat or poultry with the marinade and let marinate for
at least 2 hours couple of hours, covered, in the refrigerator.
To print the recipe
How do you like this recipe? What other Latin recipes would like to find here?
Etiquetas: #GranCocinaLatina, dips, Latino Cuisine, sauces