Seasoned Tortilla Chips
North of the South Branch of the Chicago River, and east of Ashland Avenue is the area known as Pilsen. Historically a gateway for many newly-arrived immigrant groups, it gradually became a neighborhood for Chicago's Latino community. We named this seasoning in honor of this population. It is a adobo-style blend that gets a nice bite from a few crushed red chile peppers. Rub on 1 teaspoon per pound for chicken, chops, steaks, fish or ribs. It is also great added to salsa or guacamole for a little pizzazz. Ingredients: Kosher salt, onion, garlic, cane sugar, pepper, chiles, oregano, cumin.
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I use the product for Moro’s rice with black beans. It had a perfect touch. Flavor and the dish taste like those made in a Cuban restaurant
I haven’t made pork yet, as I change my dishes on a regular basis , next use will be on a roast pork loin with Spanish rice
Just love this one! Have used in soups, on roasted vegetables, omelets, chicken, etc. Great spicy flavor!
Absolutely love this stuff. Use it on everything.
Pretty darn good!!
This is one of the very best spices I have ever cooked with. It is amazing! I used it to make vegan collards with some high quality EVOO, the holy trinity of onions, celery and bell pepper, and a splash of vinegar and hot sauce. Used a Tablespoon of the adobo blend. WOW! Highly recommended. Can't wait to try it in some other dishes.