An authentic Mexican adobo seasoning made with dried pasilla and ancho chiles, Mexican oregano, Spanish paprika, cumin, coriander, fennel and mustard seeds.
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. If you watch Chopped, then you probably recognize Aaron Sanchez, chef from Centrico in NYC. This authentic Mexican adobo recipe is from his new cookbook, Simple Food, Big Flavor. I actually quartered the recipe and it still made a lot, and used it to make this delicious adobo rubbed pork tenderloin from his book.
This can be used as a rub for pork, steaks, chicken, for adding seasoning to chili, stews and more.
Aaron's Mexican Dry Adobo Seasoning
- 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 constantly 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.