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Spice Oaxacan Adobo

  • $ 10.00


Oaxacan Adobo is a versatile chili based blend. It can be used as a dry rub or general spice blend. Combined with a bit of citrus juice or vinegar, it makes a bright marinade. The combination of chili and spice creates a round, earthy and fruity flavor with moderate heat. Our rule of thumb is 2 tbs per pound of man ingredient.

Certified USDA Organic, Certified Kosher, Gluten Free, Non-GMO

80 gm (2.8 oz) of Spice in a Reusable Tin

2 out of 5 Heat

Ingredients: Ancho Chili, New Mexico Chili, Chipotle Chili, Sweet Cinnamon, Black Peppercorn, Cumin, Thyme, Bay Leaf, Oregano, Clove, Garlic, Himalayan Pink Salt

    Black Beans and Sweet Potato

    Ingredients

    1 Medium Onion, diced
    1 Small Sweet potato, small dice
    1 Sweet red pepper, diced
    1 Tb Olive oil
    2 C Cooked black beans
    1 Tb Oaxacan Adobo
    1 Tb Apple cider vinegar
    ¼ tsp Salt
    ¼ C Broth or water
    Ingredients

     

    1. Sauté onion, sweet potato and red pepper in olive oil until tender (5-10 minutes).
    2. Add black beans,Oaxacan Adobo spice, apple cider vinegar, salt and broth or water.
    3. Heat through, stirring occasionally.
    4. Serve over rice, by itself or use as a filling for burritos or tacos.

    To toast pumpkinseeds: place pumpkinseeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so. - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

    Ingredients

    1 Whole Butternut squash, peeled and cut into 1” cubes
    1-2 Tbsp Teeny Tiny Spice blend of choice
    2 Tbsp Olive oil
    1 Medium Onion, diced
    4 C Broth (Chicken or vegetable)
    1 C Water (to adjust thickness of soup)
    Dollops of Crème freche
    Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
    Salt To taste

    Instructions

    1. Preheat oven to 425° F.
    2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
    3. Spread the spiced veggies in a roasting pan.
    4. Cook for 45-50 minutes, until squash is soft.
    5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
    6. Add water to the soup to adjust it to your desired thickness.
    7. Heat to serving temperature.
    8. Add salt to taste.
    9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
    - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

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