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Friday, November 16, 2012

Okie Carne Adobo with Homemade Adobo Seasoning

We love spicy food, and carne adobo is an easy, filling dish that satisfies that need for spice.  Make the adobo seasoning ahead of time.  It is great added to soups and casseroles for a spicy touch.  It can also be used as a dry rub for grilled meats, especially chicken, or add it to vinegar and oil for a marinade.  

This is an original recipe from me.  It's made stovetop in a large skillet.  It is easy to make, comes together quickly, and is very appealing.  The cook time is approximately 2 hours from preparation to serving but is well worth the wait.  This is slightly different from traditional carne adobo, so we call this Okie Carne Adobo to reflect the adaptations.  

P.S.  Don't you just love my container?  I recycled an empty spice container and used that for my adobo seasoning.  I could have printed a fancy schmancy label, but I was in a hurry! 

Okie Carne Adobo 
2 lbs. stew meat, browned in batches and set aside 
2 cans RoTel tomatoes 
2 cubes beef bouillon (or 2 tablespoons) 
1 Tablespoon homemade adobo seasoning (see recipe below*)
1/4 cup soy sauce 
1/4 cup Worcestershire sauce
2 cups water 

When ready to serve:  Shredded cheese, chopped onions, lettuce, chopped tomatoes, salsa, sour cream, black olives.

Directions:  Brown stew meat in batches.  Return all meat to pan.  Add remaining ingredients and bring to a boil.  Reduce heat, cover, and simmer on very low heat for approximately 1-1/2 hours.  Check liquid level frequently and add water as needed. Meat should come out very tender, and the sauce should thicken.  

When ready, serve over Spanish rice and top with shredded cheese, sour cream, and other goodies.  

*Homemade Adobo Seasoning
2 Tbsp. salt
1 Tbsp. onion power
1 Tbsp. garlic powder
1 Tbsp. black pepper
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. cumin

Mix all and store in air-tight container.  I usually make 2-3 batches at once.  May omit salt but take that into consideration when measuring for a recipe.  If you omit the salt and normally use 1 Tablespoon, instead decrease to 1 teaspoon. 

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