Adobo / Salsa Pibil

Name: Adobo / Salsa Pibil
Prep time: 10 min
Total time: 10 min
Yield: about 8¼ cups (2000 ml)
Cuisine: Latin
Ingredients: 800 g Achiote; 2 cups (480 ml) Orange Juice; 2 cups White Vin (480 ml) White Vinegar; about 1½ Tbsp (10 g) Cumin; about 2 bunches (40 g) Oregano; about 1½ Tbsp (10 g) White Pepper; about ⅓ cup (40 g) Cinnamon; about 1 Tbsp (10 g) Allspice; about 8 cloves (40 g) Garlic; ⅓ cup (100 g) Salt; 500 g Lard

Independent adaptation of a publicly published Natalia Vallejo recipe. Not affiliated with, sponsored by, or endorsed by Natalia Vallejo.

MARINADE · PORK, DUCK OR CHICKEN PIBIL

In the published recipe, this is the marinade for duck tamal (tamal colado de pato).

Vallejo's achiote adobo for pibil-style duck or pork.

On the jar

SALSA

Method: blend
Yield: about 8¼ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Orange Juice 480 mlWhite Vinegar 480 ml

Ingredients

Achiote800 g
Orange Juice2 cups (480 ml)
White Vinegar2 cups White Vin (480 ml)
Cuminabout 1½ Tbsp (10 g)
Oreganoabout 2 bunches (40 g)
White Pepperabout 1½ Tbsp (10 g)
Cinnamonabout ⅓ cup (40 g)
Allspiceabout 1 Tbsp (10 g)
Garlicabout 8 cloves (40 g)
Salt⅓ cup (100 g)
Lard500 g

Where it sits

One of 92 marinades in the catalog, with 11 ingredients against a median of 6.5.

The acid here is orange juice and white vinegar. In this category chefs also reach for lemon juice (18 recipes), lime juice (14), and rice vinegar (10).

The fat here is lard. In this category chefs also reach for olive oil (40 recipes) and sesame oil (11).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Adobo / Salsa Pibil wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 3 national awards

Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
Caspian Pachamanca MaceradoWORLD-RANKED KITCHENOn the jar: PACHAMANCA
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Puerto Rican chef awarded James Beard Best Chef: South 2023. Work highlights island produce and published Puerto Rican technique.

Adapted from a Natalia Vallejo recipe (Jorge Vallejo / 7Caníbales (tamal colado de pato)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Jorge Vallejo / 7Caníbales (tamal colado de pato) (published as “Adobo / Salsa Pibil”). 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.

Companion jar