Type what you have

Ingredients

• ✓ adobo seasoning
• pork sausage
• cooking spray
• egg
• muenster cheese
• multi-grain sandwich roll

Instructions

1. 1 Take each sausage patty and flatten it between a folded sheet of wax paper (I use a tortilla press to flatten mine). Freeze until semi-firm, about 30 minutes.
2. 2 Grease a skillet with cooking spray and heat over medium-high heat. Cook each sausage patty until lightly brown on each side, 2 to 3 minutes. Transfer patties to a rack over an aluminum foil-lined pan to allow grease to drain off. Wipe grease from skillet.
3. 3 Beat eggs and adobo seasoning in a bowl until light and frothy.
4. 4 Spray an egg ring mold with cooking spray and place into skillet. Pour egg into mold. Cook until egg is set on the outside, 2 to 3 minutes. Remove mold and flip egg to cook on the opposite side until set, 2 to 4 minutes more. Repeat with remaining egg mixture to make 5 portions.
5. 5 Split sandwich rolls apart. Top one half of each with 1 cooked sausage, 1 egg portion, and an equal amount of Muenster cheese. Place other half of roll on top. Wrap each sandwich in wax paper and aluminum foil. Store in the freezer until ready to reheat and eat.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• cooking spray
• egg
• egg white
• salt
• black pepper
• garlic powder
• celery
• ham
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 3 large muffin cups with cooking spray.
2. 2 Mix egg and egg white together in a bowl. Add salt, pepper, garlic powder, and adobo seasoning. Add celery; beat to combine.
3. 3 Press ham slices snugly into the bottom of each muffin cup. Pour the egg and celery mixture on top. Cover with Cheddar cheese.
4. 4 Bake in the preheated oven, checking frequently, until eggs are set, about 35 minutes.

By jacquelyn

Ingredients

• ✓ adobo seasoning
• egg
• egg white
• milk
• parsley
• thyme
• garlic powder
• chili powder
• garlic
• sazon seasoning
• vienna sausage
• mozzarella cheese
• olive oil

Instructions

1. 1 Beat eggs, egg white, and milk together in a bowl until combined. Add parsley, thyme, garlic powder, chili powder, garlic, sazon, and adobo. Add sausages and mozzarella cheese and stir to combine.
2. 2 Place a skillet over medium heat and coat surface lightly with oil. Pour egg mixture into the hot skillet; cook and stir until firm and no longer runny, about 5 minutes.

By SammJammx3

Ingredients

• ✓ adobo seasoning
• nopales
• cheddar cheese
• cilantro
• flour tortilla

Instructions

1. 1 Season nopales with adobo seasoning. Fold seasoned nopales, Cheddar cheese, and cilantro inside tortillas.
2. 2 Place filled tortillas in a medium skillet over medium low heat, and warm until cheese is melted.

By Quiqui Dagle

Ingredients

• ✓ adobo seasoning
• skirt steak
• lime
• sazon
• onion
• beer

Instructions

1. 1 Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazón, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for at least 1 hour, and up to 24 hours.
2. 2 Preheat a grill to medium-high.
3. 3 Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

By melodie

Ingredients

• ✓ adobo seasoning
• chicken thigh
• flour tortilla
• mexican cheese blend
• onion
• black olive
• green chili

Instructions

1. 1 Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
2. 2 Heat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
4. 4 Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

By Thuy Ortiz

Ingredients

• ✓ adobo seasoning
• butter
• beef stew meat
• garlic granules
• salt
• black pepper
• cumin
• coriander
• garlic
• beef broth
• russet potato
• corn
• carrot
• chayote squash
• onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
4. 4 Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• flat iron steak
• lime
• garlic
• olive oil
• tortilla
• onion
• cilantro
• salsa verde

Instructions

1. 1 Season the steak all over with adobo seasoning. Squeeze 1 lime half onto the steak and rub garlic all over it. Place on a dish and refrigerate, at least 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in an ovenproof pan over medium-high heat. Add steak and cook until a crust forms, about 5 minutes. Flip and cook until crusty on the other side, about 5 minutes more.
4. 4 Bake steak in the preheated oven until tender, about 30 minutes. Allow steak to cool, about 15 minutes. Slice against the grain.
5. 5 Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until fluffy and warm, about 1 minute.
6. 6 Place a portion of steak slices on a tortilla, top with sliced onion and cilantro. Squeeze remaining lime juice on top and add some salsa verde. Repeat with remaining tortillas, steak, onion, and cilantro.

By Diana

Ingredients

• ✓ adobo seasoning
• butter
• onion
• chicken
• corn
• green chile
• empanada shell
• oaxaca cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
3. 3 Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• beef stew meat
• fire-roasted diced tomato
• tomato paste
• water
• chili powder
• chipotle chile powder
• garlic salt
• paprika
• onion powder

Instructions

1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• yellow corn
• white corn
• corn
• sour cream
• mayonnaise
• green onion
• green chile
• seasoned salt
• chili powder
• garlic
• mexican cheese blend

Instructions

1. 1 Stir yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl.
2. 2 Add Mexican cheese blend; stir until evenly mixed.
3. 3 Cover with plastic wrap. Refrigerate before serving, 8 hours to overnight.

By alleycat2277

Ingredients

• ✓ adobo seasoning
• coconut oil
• bell pepper
• onion
• tomato
• firm tofu
• white bean
• lime
• chili powder
• turmeric
• paprika
• swiss chard leaf
• nutritional yeast

Instructions

1. 1 Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
2. 2 Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
3. 3 Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime juice.

By Balanced Babe

Ingredients

• ✓ adobo seasoning
• chicken breast
• cumin
• black pepper
• lime
• tomatillo
• serrano chile
• onion
• garlic
• cilantro
• salt
• chicken stock
• white hominy

Instructions

1. 1 Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
3. 3 Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
4. 4 Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
5. 5 Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
6. 6 Simmer over medium heat until flavors are well-mixed, about 30 minutes.

By Valerie

Ingredients

• ✓ adobo seasoning
• chicken stock
• pork loin
• cumin
• black pepper
• paprika
• onion
• chipotle paste
• bay leaf
• fire-roasted diced tomato
• garlic
• lime
• cinnamon
• clove
• cilantro

Instructions

1. 1 Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
2. 2 Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
3. 3 Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

By clifford

Ingredients

• ✓ adobo seasoning
• guajillo chile
• pasilla chile
• ancho chile
• pineapple chunk
• onion
• white vinegar
• garlic
• chipotle pepper
• cumin
• pork butt
• vegetable oil
• corn tortilla
• cilantro
• lime

Instructions

1. 1 Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low; simmer until chiles soften, about 10 minutes. Transfer chiles to a plate; remove and discard stems and seeds. Discard water.
2. 2 Meanwhile, strain pineapple; reserve juice and pineapple chunks separately. Coarsely chop ½ onion; slice remaining ½ onion and set aside.
3. 3 Combine guajillo chiles, pasilla chiles, pineapple juice, chopped ½ onion, vinegar, garlic, chipotle, and cumin in the bowl of a food processor; purée until smooth, about 2 minutes. Transfer to a saucepan over medium-high heat; bring to a boil. Cook until chile paste loses raw onion taste, about 2 minutes. Season with adobo; cool.
4. 4 Combine pork cubes, cooled chile paste, and pineapple chunks in a large glass or ceramic bowl with a lid or in a large resealable plastic bag; toss to coat (cover the bowl or squeeze out excess air and seal the bag). Marinate in the refrigerator 2 to 24 hours.
5. 5 Heat oil in large skillet over medium-high heat. Remove pork and pineapple from marinade and shake off excess. Discard marinade. Cook pork and pineapple in batches in the skillet until dark golden brown on all sides and cooked through, about 15 minutes; transfer to a large serving plate.
6. 6 Serve pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.

By Goya

Ingredients

• ✓ adobo seasoning
• chicken thigh
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
2. 2 Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
3. 3 Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By AMJcooks

Ingredients

• ✓ adobo seasoning
• pork loin roast
• chili powder
• cumin
• brown sugar
• cinnamon
• extra virgin olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Mix chili powder, adobo seasoning, cumin, brown sugar, and cinnamon together in a small bowl until well combined. Add olive oil and stir until completely saturated.
3. 3 Pat pork dry with paper towels. Rub pork all over with spice mixture, then place into the prepared roasting pan.
4. 4 Cook in the preheated oven until pork is dark golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer pork to a platter and tent with foil to keep warm. Let rest for 10 to 15 minutes before slicing.
6. 6 Serve with accumulated juices.

By Goya

Ingredients

• ✓ adobo seasoning
• chicken breast
• all-purpose flour
• granulated garlic
• corn flakes cereal
• taco seasoning mix
• cooking spray

Instructions

1. 1 Trim chicken breast of any visible fat and cut into bite-sized pieces.
2. 2 Combine flour, adobo seasoning, and garlic in a resealable plastic bag. Shake well. Add chicken pieces and toss to coat. Refrigerate, 8 hours to overnight.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
4. 4 Add cornflakes to the bowl of a food processor and process to the texture of flour, about 20 seconds. Measure out 1/2 cup. Season cornflake 'flour' with taco seasoning and mix well. Transfer into a resealable plastic bag and add seasoned chicken. Shake well. Transfer chicken pieces to the air fryer basket. Lightly coat with cooking spray.
5. 5 Air fry for 5 minutes. Shake the basket and spray chicken again with cooking spray. Air fry for 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• all-purpose flour
• egg
• water
• panko bread crumb
• rosemary
• chicken thigh

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Place flour in a medium bowl. Crack both eggs into a similar bowl, add the water, and whisk with a fork until they take on a uniform consistency. Place panko bread crumbs in a third bowl, add adobo seasoning and rosemary, and mix. Set the bowls so the flour is on the left, the egg wash is in the center, and the bread crumbs are on the right.
3. 3 Dredge both sides of thighs in flour, shaking off excess. Dip in egg wash, turning over to coat both sides. Let excess drip off. Drop into bread crumbs, rolling to coat evenly. Place on the prepared baking sheet. The chicken should move from bowl to bowl in a line from left to right, with no jumps back left. Repeat with remaining chicken.
4. 4 Bake thighs in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let cool for 10 minutes before serving.

By CookingWolf

Ingredients

• ✓ adobo seasoning
• tomato juice
• cider vinegar
• white sugar
• horseradish
• worcestershire sauce
• onion powder

Instructions

1. 1 Combine tomato juice, vinegar, sugar, horseradish, Worcestershire sauce, adobo seasoning, and onion powder in a 2-quart container. Mix well and chill for at least 1 hour.

By Lars Donie

Ingredients

• ✓ adobo seasoning
• garlic
• olive oil
• white vinegar
• sazon seasoning
• black pepper
• oregano
• pork shoulder

Instructions

1. 1 Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
2. 2 Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
3. 3 Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
6. 6 Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
7. 7 Let meat rest for 10 minutes before slicing.

By vpecchia

Ingredients

• ✓ adobo seasoning
• corn
• sour cream
• olive oil
• lime juice
• mexican seasoning mix
• green onion
• red bell pepper
• cilantro

Instructions

1. 1 Cut the corn kernels off the cob using a sharp knife.
2. 2 Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• ground beef
• garlic
• tomato sauce
• stuffed green olive
• olive brine
• garlic salt
• garlic powder
• black pepper

Instructions

1. 1 Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
2. 2 Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

By vegnewbie

Ingredients

• ✓ adobo seasoning
• lamb chop
• worcestershire sauce
• cayenne pepper
• salt
• pepper
• duck sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange lamb chops in a medium baking dish, and evenly coat with Worcestershire sauce, adobo seasoning, and cayenne pepper. Season with salt and pepper.
3. 3 Bake 1 hour in the preheated oven.
4. 4 Cover lamb chops with duck sauce, and continue baking 15 to 20 minutes, to an internal temperature of 145 degrees F (65 degrees C).

By Khadija Carryl

Ingredients

• ✓ adobo seasoning
• chicken tenderloin
• buttermilk
• panko bread crumb
• all-purpose flour
• mexican seasoning mix
• cooking spray

Instructions

1. 1 Remove membrane from each chicken tenderloin. Soak chicken tenderloins in buttermilk for 1 to 2 hours.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Combine panko, flour, adobo seasoning, and Mexican seasoning in a bowl. Mix well. Drain off the buttermilk and press tenderloins into the panko mixture.
4. 4 Spray air fryer basket with cooking spray. Place tenderloins into the air fryer basket and spray with cooking spray. Air fry for 8 minutes. Flip each tenderloin and spray again. Air fry for 8 minutes. Shake basket and spray tenderloins once more. Air fry for 4 more minutes.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• canola oil
• honey mustard
• honey
• garlic
• paprika
• chive
• basil
• onion powder
• meat tenderizer
• chicken leg quarter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine oil, honey mustard, and honey in a bowl until well combined. Stir in garlic, paprika, chives, basil, adobo seasoning, onion powder, and meat tenderizer. Stir until fully blended.
3. 3 Coat the bottom of a glass baking dish with 2 to 3 tablespoons of mustard sauce mixture. Place chicken legs on top and cover with the rest of the sauce mixture. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Tarahlynn Sweitzer

Ingredients

• ✓ adobo seasoning
• olive oil
• beef loin tri-tip roast
• yellow onion
• water
• beef bouillon
• garlic

Instructions

1. 1 Coat the inside of a slow cooker with about 1 tablespoon oil.
2. 2 Heat remaining oil in a large skillet over medium-high heat. Add roast and sear until browned, about 5 minutes per side. Cook and stir onion in the hot skillet during the last 5 minutes. Transfer roast to the slow cooker, reserving onion in the skillet.
3. 3 Pour water into the skillet. Add bouillon, garlic, and adobo seasoning; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
4. 4 Cover and cook on High until roast is firm and reddish-pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 140 degrees F (54 degrees C) for medium.

By MYBADA

Ingredients

• ✓ adobo seasoning
• jalapeno pepper
• red bell pepper
• red onion
• ground chicken
• cilantro
• cumin
• mexican seasoning mix
• pepper jack cheese
• avocado
• sour cream
• hamburger bun

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice 1/2 of the jalapeno pepper, 1/2 of the bell pepper, and 1/2 of the onion into rings for topping. Set aside.
3. 3 Combine ground chicken and cilantro in the bowl of a food processor; season with adobo seasoning, cumin, and Mexican seasoning. Add remaining peppers and onion. Pulse until mixture is combined. Shape into 8 burgers.
4. 4 Place burgers on a rimmed baking sheet lined with a drip tray.
5. 5 Bake in the preheated oven for 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place 1 slice of pepper Jack cheese on top of each burger. Add onion, bell pepper, and jalapeno slices on top.
6. 6 Spread Mexican sour cream onto each hamburger bun. Top with a chicken burger and serve immediately.

By thedailygourmet

Ingredients

• ✓ adobo seasoning
• all-purpose flour
• chili powder
• paprika
• cumin
• cayenne pepper
• pork loin roast
• butter
• onion
• garlic
• tomato
• barbecue sauce
• brown sugar
• hot pepper sauce

Instructions

1. 1 Mix together flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. Add pork; toss to coat.
2. 2 Melt butter in a large skillet over medium heat; cook pork in batches in hot butter until browned on all sides, about 10 minutes. Transfer browned pork to a slow cooker.
3. 3 Make sauce: Cook and stir onion and garlic in the same skillet over medium heat until fragrant, about 1 minute. Stir in tomatoes, barbecue sauce, brown sugar, and hot sauce; simmer for 5 minutes. Pour sauce over pork.
4. 4 Cook on Low for 5 to 6 hours. Transfer pork to a plate and shred with 2 forks. Return shredded pork to the slow cooker and stir to coat with sauce. Continue to cook, uncovered, until thickened, 10 to 15 minutes.

By lvfood

Ingredients

• ✓ adobo seasoning
• tuna steak
• fettuccine noodle
• butter
• onion
• portobello mushroom
• flour
• milk
• chicken bouillon concentrate
• black pepper
• parmesan cheese
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8x12-inch casserole dish.
2. 2 Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
3. 3 Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Remove tuna from the oven; leave oven on.
5. 5 Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
6. 6 Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
7. 7 Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
8. 8 Bake in the hot oven until golden brown, about 20 minutes.

By thedailygourmet