Adovada Wet Rub

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 8 garlic cloves
• 1 tablespoon salt
• 1/4 cup red chili powder (chimayo or ancho preferred)
• 2 teaspoons mexican oregano
• 2 teaspoons dried thyme
• 1 teaspoon cinnamon, ground mexican (canela)
• 1/2 cup cider vinegar
• 2 tablespoons olive oil

Recipe

• 1 toast the coriander, cumin, and peppercorns in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes.
• 2 transfer spices to a plate to cool.
• 3 crush into a coarse paste along with the peeled garlic cloves,using a mortar and pestle or a small chopper/blender.
• 4 mix in the salt, chili powder, oregano, thyme, cinnamon, vinegar and olive oil; blend well.
• 5 rub the mixture over the meat to be grilled.
• 6 let the rubbed meat sit at room temperature for an hour before grilling, or cover it and refrigerate it overnight.