shake · marinade
★ STARRED KITCHENPrep 5 minAdobo Chintextle-Miso-Aove
Independent adaptation of a publicly published Enrique Olvera recipe. Not affiliated with, sponsored by, or endorsed by Enrique Olvera.
MARINADE · GRILLED MEATS OR VEGETABLES FOR TACOS
In the published recipe, this is the marinade for cinco tacos favoritos. The same recipe pairs it with Ayocote Bean Purée, the bean dip.
Olvera's chintextle-miso adobo marinade for tacos.
Ratio
Ingredients
- Chintextle1/8 cup chintextle (30 ml)
- Miso1/8 cup miso (30 ml)
- Olive Oil1¼ cups (300 ml)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL.
- Season to finish: CHINTEXTLE (to taste), MISO (to taste).
- Cap the jar and shake until emulsified.
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One recipe. Two nights of dinner.
You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.
3 kitchens · 1 star · 2 national awards
- Adobo Chintextle-Miso-Aove★ STARRED KITCHENOn the jar: ADOBO
- Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
- Classic Sour Orange MojoNATIONAL AWARD WINNEROn the jar: CLASSIC SOUR
- Xnipec★ STARRED KITCHENOn the jar: XNIPEC
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Provenance
Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.
Originally published as Adobo Chintextle–Miso–AOVE.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Enrique Olvera / El País (cinco tacos favoritos) (published as “Adobo Chintextle–Miso–AOVE”). Full citation lives in Provenance.
Can I use it as a marinade and a sauce?
Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.