According to my favorite food historian and cook Maricel Presilla, in Guatemala, cooks often pair tomatoes and green tomatillos in marinades. In Guatemala, tomatillos are called miltomates and the combination of miltomates and tomatoes results in a delicious adobo that Guatemalans use as a sauce for grilled or broiled meats or chicken.

The idea is to marinate poultry or meat before roasting or stewing. But this adobo I so, so good that it can be served as a sauce for grilled or broiled meat or chicken. Keep reading for the full recipe that I found in Maricel's book  The Food of Latin America – Gran Cocina Latina.


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Guatemalan tomato and tomatillo adobo
Makes 2 1/2 cups, enough to marinate 3-5 pounds of meat

1 1/4 pounds of tomatillos, husks removed and cooked in boiling water for 8 minutes
3 plum tomatoes (about 9 ounces), peeled and seeded
8 garlic cloves, peeled
2 teaspoons of salt
1 teaspoon of achiote paste
1 teaspoon of black peppercorns
1/2 teaspoon of dried oregano
1/2 teaspoon of ground cumin
1/4 cup of distilled white vinegar


1. Place all ingredients in a blender or food processor and process to a fine puree.

2. Rub pork, beef or poultry and let marinate, covered, in the refrigerator, for at least 2 hours.

For more of my recipes visit my cooking blog.

Image via Enriqueta Lemoine

Topics: hispanic heritage month  adobo  marinade  guatemalan recipe