Adobo in Achuete

This adobo recipe is cooked with almost the same ingredients less the soysauce. Instead of soysauce I used achuete powder.
Cooking direction:
Layer the slices of liempo topped with vinegar, salt, crushed garlic, whole peppercorn, bayleaves, slices of onions on a deep pan. Bring to boil on medium heat till the meat is done and the juice is almost gone.
On a small bowl place 1 tspn. of cooking oil and 1 tspn. of achuete powder. Dissolve atchute in oil and pour on the adobo mixture. Continue boiling on low heat till all the vinegar juice mixture dries. When the adobo starts to sizzle continue cooking while mixing till you start seing the natural oil then its ready to serve.

1 comment:

Anonymous said...

this looks delicious! can i i get the exact measurement of the ingredients pls? I want to try it...thanks!!

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An Ilongga living in the US of A who loves to share her cooking and photography talent. Not a professional but a trying hard amateur cook and photographer. All of this for the love of food.