How to prepare Adobo Montecudines

Adobo Monte Cudine 100 g: authentic flavor for meat and stews

The Adobo Monte Cudine 100 g is an exquisite blend of dried spices specifically designed to enhance the flavor of both light and dark meats, stews, tomato sauces, gravies, and even pizzas and empanadas. This recipe, which originates from Uruguayan tradition, combines chili, oregano, parsley, paprika, coriander, and pepper into a balanced, aromatic, and easy-to-use spice. To use, simply hydrate the adobo with hot water or mix it with olive oil, lemon juice, vinegar, and garlic, and ideally let it steep overnight. This allows the flavor to develop fully before applying it to grilled meats, in stews, or sauces. The fine texture facilitates dosing and ensures even and professional seasoning. The 100 g pack is practical for both home cooks and professionals – it provides the ideal amount to always have on hand and to prepare several dishes without waste.

Moreover, Monte Cudine guarantees the quality of this product, which is made from carefully selected ingredients, with over 140 years of experience.

Ingredients:

Dry mixture of chili, oregano, parsley, paprika, coriander, and pepper.

Recommended use:

Light and dark meat, stews, sauces, tomato sauces, pizzas, empanadas.

Preparation recommendation:

Hydrate with hot water or mix with oil, lemon juice/vinegar, and garlic.

Format:

100 g pack, ideal for private and professional use.

Brand:

Monte Cudine – known for tradition and taste.

Preparation of the Adobos (rehydrated)

Ingredients for 1 cup of hydrated Adobo Monte Cudine:

• 4 tablespoons of Monte Cudine 
• olive oil
• Juice of ½ lemon
• 2 table spoons of red wine 
• vinegar 
• Monte Cudine salt
• Monte Cudine pepper
• 1 finely chopped clove of garlic

Preparation:

Remember this well! No barbecue without meat – and no meat without adobo! The key lies in the right preparation, so that the meat is perfectly seasoned when served.

Secret tip for hydration:

The adobo should be hydrated with very hot water (almost boiling) for about an hour. Don't use too much water – just enough so that the spices are well moistened. Excess water is then removed through a sieve. After hydration, the adobo is refined with the aforementioned ingredients. It is best to prepare it the day before so that the flavors can fully develop and the mixture gains more body. Serving suggestion: Place in a small bowl with a spoon on the table – as a spicy side dish or for seasoning. If you like, I can also put together a recipe for a Uruguayan grilled dish or a creative application with this adobo. Are you in the mood for a culinary adventure? 😋