Tag: gordon ramsay adobo

Aaron’s Mexican Dry Adobo Seasoning

A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.

I don’t watch much TV, but one show I am pretty addicted to is Chopped on the Food Network. I love seeing what mystery ingredients the contestants will get, and love seeing what the chefs come up with under pressure. But what really gets me watching is the judges, at times they can be a bit harsh, which makes me thankful I’m not on that show. If you watch Chopped, then you probably recognize Aaron Sanchez, chef from Centrico in NYC. This adobo recipe is from his new cookbook, Simple Food, Big Flavor[1]. I actually quartered the recipe and it still made a lot, and used it to make a delicious pork tenderloin from his book (recipe coming next), but thought this should live on a page of it’s own.

This can be used as a run, for seasoning chili, stews, black bean soup and more.

Aaron’s Mexican Dry Adobo Seasoning
Servings: 24 • Size: 1 teaspoon • Old Points: 0 • Weight Watcher Points+: 0 pt
Calories: 8.5 • Fat: 0.5 g • Carb: 1 g • Fiber: 0.5 g • Protein: 0 g • Sugar: 0 g
Sodium: 1 mg • Cholest: 0 mg 


  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • 1/2 dried pasilla chile, stemmed, seeded, deveinied and torn into small pieces
  • 1/2 dried ancho chile, stemmed, seeded, deveinied and torn into small pieces
  • 2 tbsp dried whole Mexican oregano
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp sweet Spanish paprika


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 consantly until aromatic and just begins to smoke, about 3 minutes. Set aside to cool on a plate.

When room temperature, grind to a fine powder in a spice grinder. 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.

Makes about 1/2 cup.

Source: Simple Food, Big Flavor[2]


  1. ^ Simple Food, Big Flavor (www.amazon.com)
  2. ^ Simple Food, Big Flavor (www.amazon.com)

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Duck Leg Adobo – A Real Family Meal

If you’ve worked in restaurants before, you know that every
night before service the staff sits down to what’s called the “family meal.”
One of the younger cooks is usually charged with scraping together something
filling and, more importantly, not expensive. It was during one of these
meals that I first had adobo.

When I worked at the Carnelian Room in the late 80’s, much
of the kitchen crew was Filipino, so chicken and pork adobo was a very
common dinner. One of the dishwashers made a particularly great version, and I fell in
love with the bold, simple flavors. I also remember being pretty annoyed that
the dishwashers there were better cooks than I was at the time,
but that’s another story.

Anyway, I happened to have some duck legs around last week, and all it
took was a well-timed email wishing for adobo to inspire this video. I
understand that most of you will not use duck for this, but if you do, be sure
to save the fat.

Duck fat is prized by chefs, and more heart-healthy than
people realize. It can be used for just about anything you’d normally fry
in butter or vegetable oil. I roasted some Brussels spouts with mine, but it
also will make just about the best homefries you’ve ever tasted.

Like I said in the video, no duck, no problem. If you can simmer it
in a sauce, it will work in this recipe. Because of the high soy sauce content,
be careful about over reducing, but other than that, not much can go wrong.
This is cheap, easy, and very flavorful, which is why it makes for such a
great “family meal.” Enjoy!

Ingredients for 6 duck legs:
6 duck legs (or about same amount of chicken or pork)
salt and pepper to taste
1 tbsp vegetable oil
1 tbsp reserved duck fat
1 large onion, sliced
8 cloves garlic, minced
1 cup seasoned rice vinegar (if not seasoned, use a little
sugar to taste)
1/2 cup soy sauce
1 1/2 cups chicken broth
2 tsp samal chili sauce, or other hot pepper sauce to taste
2-4 bay leaves

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