cuban adobo

Measure Ingredient
6 (to 8) garlic clove(s)
Coarsely chopped
2 teaspoons Salt or to taste
1 teaspoon Ground cumin seeds
1 teaspoon Dried oregano
Marinating Times for Adobo
1 teaspoon Black pepper
¼ teaspoon Ground bay leaves (opt)
⅔ cup Sour orange juice
Or lime juice
Place the garlic, slat, cumin, oregano, black pepper, and bay leaves in a mortar and pestle and mash to a fine paste. Work in the sour orange or lime juice. Or place all the ingredients in a blender and puree. Correct the seasoning, adding salt and pepper to taste. Store in a jar in the refrigerator; it will keep for up to 1 week, but is best when used within a day or two. Makes enough for 1 1/2 pounds of meat, chicken or seafood. :Whole Chicken or Turkey 12 hours : (put some of the adobo in the cavity, : some under the skin, and rub the rest : over the skin) :Whole Pork Roasts or Tenderloins 4-8 hours :Rack of Lamb and Beef Tenderloins 4-8 hours :Whole Fish 2-4 hours : (put some of the adobo in the cavity, : some in slit in the flesh, and pour the : rest over the skin) :Chicken Breasts, Steaks, Pork Chops 1 hour :Shrimp and Fish Fillets 1/2-1 hour
Source: The Caribbean Pantry Cookbook by Steven Raichlen ISBN 1-885183-10-0 pg 26-27