Ingredients

 

• ¼ cup Cumin seeds

 

 

• ¼ cup Coriander seeds

 

 

• ¼ cup Fennel seeds

 

 

• ¼ cup Yellow Mustard seeds

 

 

• 2 Pasilla chiles, stemmed, seeded, deveined, and torn into small pieces

 

 

• 2 Ancho chiles, stemmed, seeded, deveined, and torn into small pieces

 

 

• ½ cup dried whole Oregano (preferably Mexican)

 

 

• 2 tbsp. Onion Powder

 

 

• 2 tbsp. Garlic Powder

 

 

• ¼ cup Spanish Paprika, preferably sweet or hot

 

Directions

 

• Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles.

 

 

• Toast, stirring constantly, until it’s very aromatic and just beings to smoke, about 3 minutes.

 

 

• Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.

 

 

• Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir them really well to combine.

 

 

• Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.

 

Pro Tips

Rub your favorite meats with this flavorful and spicy adobo.