How To Make Mexican Dry Adobo Seasoning
Give any dish an instant savory, salty taste with this dry adobo seasoning. It’s a fusion of Mexican and American flavors that is great for a marinade.
Heat a dry skillet over medium-low heat.
Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles.
Toast stirring constantly until aromatic and just begins to smoke, about 3 minutes.
Set aside to cool on a plate.
Grind to a fine powder in a spice grinder. Make sure it is at room temperature.
Put the powder in a large bowl and combine with remaining spices; stir well to combine.
Store in an airtight container, for up to one month.
- Calories: 7.07kcal
- Fat: 0.32g
- Saturated Fat: 0.03g
- Monounsaturated Fat: 0.15g
- Polyunsaturated Fat: 0.08g
- Carbohydrates: 1.09g
- Fiber: 0.58g
- Sugar: 0.07g
- Protein: 0.32g
- Sodium: 1.35mg
- Calcium: 12.64mg
- Potassium: 35.79mg
- Iron: 0.48mg
- Vitamin A: 13.60µg
- Vitamin C: 0.17mg
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