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.