How to Make Adobo Seasoning
You guys – what is with mother nature lately? Doesn’t she know the stereotypes of Minnesotans… we are nice people and she is ignoring this fact and deciding instead that we need snow and ice in the middle of April. I dislike her greatly for it. Eventually, Spring is going to get here and I am going to enjoy every minute of it.
Saturday night, Mike and I got to celebrate my birthday twin Lindsey’s first official day as a Chiropractor! We celebrated with her after almost every set of her board exams, and were there for every milestone. I’m so stinking proud of her! Congratulations again my dear – or should I say Dr. Muth!!
Back to this recipe… You all know I love requests – well ok – those of you who have requested something know how much I love requests! We were hanging out with my neighbors, and they mentioned this dish called Bistec Encebollado that they love from this restaurant that of course is no longer around. So, I looked up to see what I could figure out. If you’re a Spanish major you already know that it means Steak and Onions!
What does that have to do with anything? It called for adobo seasoning! So, instead of trying to figure out where to buy it, I whipped it together since I already had everything I needed to make it. Just for the record, I added the chili powder, because I wanted to – not because it’s needed. So, you decide if you want it or not, but I totally recommend it. Oh and recipe for Bistec Encebollado will be up this week!
Yield: 9 tablespoons
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons kosher salt
1 tablespoon chili powder, optional
Measure each ingredient and add to a bowl, stir together and store in an airtight container.