Quick Adobo Sauce

If you have ever had a taco or burrito with "carne al pastor" this is the flavoring that the meat receives. I just LOVE the spicy-sweet-tart-salty-herby taste, and the fact that it’s a barbecue thang!

There are a wide variety of chiles to choose from for this recipe. Choose a chile to suit your needs. Some have more spice (heat), some have more sweetness, while others have a more pronounced "chocolate/berry" flavor. Start with a New Mexican variety mixed with a bit of ancho and go from there.

The rest of decisions to make are based on time and ease. Freshly chopped herbs or freshly ground spices taste much better, but their pre-ground cousins work in a pinch (sorry for the pun). Take short cuts as you see fit to make this an easy affair. But at the same time, try using your own hand-ground spices more and more. You’ll love the extra flavor they give.


    2-3 T  gnd. red chile, your choice (New Mexico, Chimayo, ancho...)
    2-3    garlic cloves, finely minced or mashed
    4-5 T  cider vinegar

    1/4 t  gnd. cinnamon
    1/4 t  gnd. black pepper
    1/4 t  gnd. cumin seed
    1/2 t  dried Mexican oregano, or 1 t fresh
    1/4 t  dried thyme leaves, or 1/2 t fresh
sm. pinch  gnd. clove (or 1 clove freshly ground)
      2    bay leaves, crumbled (or, 1/4 t dried)
      1 t  kosher salt

    2-3 #  pork shoulder steaks, or country-style pork ribs

Toast your ground red chiles over medium hest, in a dry skillet, shaking and stirring often for 3-5 minutes (or not... if you have less time, omit this step). Put into a large bowl; add the garlic and cider vinegar to make a paste. Let it pause and meld while you toss in the rest of the ingredients.

Choose between dried versus fresh herbs, and pre-ground versus fresh-ground spices. Add each ingredient to the bowl as you freshly grind/chop/crush it (or not...). Combine all the marinade flavors, add the pork steaks and coat well with the sauce. Marinate in the refrigerator for 2 (to 8) hours, depending on thickness of the meat and the amount of time you have.

Grill indirectly as to not burn the chiles in the marinade and make sure to add a bit of wood to the fire to impart a nice smoky flavor.