Chile Marinated Pork In The Style Of Oaxaca Cecina Adobada Recipes

PORK ADOBADA

Pork Adobada image

This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.

Provided by PaulaG

Categories Pork

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 new mexico anaheim dried red chilies
4 dried pasilla peppers
1/2 cup cider vinegar
1 medium onion, chopped
5 garlic cloves, chopped
1 tablespoon ground cumin
1 cup chicken stock
2 tablespoons frozen orange juice concentrate
2 tablespoons brown sugar
2 tablespoons tomato paste
1 -2 teaspoon olive oil
1 tablespoon all-purpose flour
3 lbs lean pork, cut into bite-sized pieces
salt and pepper, to taste

Steps:

Tear chile pods into pieces, removing steam and reserving seeds.
Place chile on baking sheet, preheat oven to 350 degrees.
When oven is hot roast the chile for 10 minutes.
Place the chile in blender container.
Bring the chicken stock to a boil, add cider vinegar and pour over chile.
Allow to sit for about 10 to 15 minutes to soften chile.
Add orange juice contentrate, tomato paste, brown sugar and cumin.
Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
Warm olive oil in skillet, add onions and garlic.
Saute until onions begin to brown lightly then pour onions into crockpot.
Toss the pork with 1 tablespoon of flour.
In same skillet add pork cubes and brown stirring frequently.
May need to brown the meat in batches to enusre even browning,.
As meat is browned, transfer to crockpot.
When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
Pour into crockpot along with chile sauce, stirring well.
Cover and cook on low for 4 to 5 hours.
Please note: This freezes well, freeze in a rigid container; defrost and heat through.

CARNE ADOBADA: GRILLED ADOBO-MARINATED SKIRT STEAK

Carne Adobada: Grilled Adobo-Marinated Skirt Steak image

Provided by Roberto Santibañez

Categories Marinate Cinco de Mayo Backyard BBQ Dinner Steak Spring Summer Birthday Grill Grill/Barbecue Chile Pepper Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 16

Ingredients

For the pasilla-guajillo adobo:
2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
1/4 cup distilled white vinegar
1/4 cup light Mexican beer
1/2 cup chopped white onion
4 garlic cloves, peeled
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon cumin seeds
5 whole cloves
For the steak:
2 pounds skirt steak, cut into four 8- to 9-inch pieces
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 cup pasilla-guajillo adobo (above)
About 1 tablespoon mild olive oil or vegetable oil

Steps:

Make the adobo:
Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
Make the steak:
Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

CARNE ADOBADA (CHILE-MARINATED STEAK)

Carne Adobada (Chile-Marinated Steak) image

Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.

Provided by Yewande Komolafe

Categories dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 dried guajillo chiles
1 chipotle chile in adobo
1/2 small yellow onion, peeled and chopped
3 garlic cloves, peeled
1 teaspoon cumin seeds
4 tablespoons lime juice, from 2 limes
1 (1 1/2-pound) flank steak
Kosher salt
2 teaspoons dried oregano
1/2 cup drained and chopped roasted red peppers
2 small shallots, minced
2 tablespoons extra-virgin olive oil
1/2 cup chopped cilantro
Steamed rice or warm tortillas, for serving

Steps:

Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.

PORK ADOBADA CHILE - MARINATED PORK

Pork Adobada Chile - Marinated Pork image

The flavor of this meat is out of this work. I dice up the cooked tenderloin and serve it on fresh corn tortillas with guacamole, diced onions and cilantro, and spicy salsa. Great for warm summer days sitting out in the backyard!

Provided by cervantesbrandi

Categories Pork

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 guajillo chilies or 1/4 cup pure chile powder
1/4 cup white vinegar (distilled)
3 garlic cloves
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano (dried)
1/4 teaspoon cinnamon (ground)
1/8 teaspoon clove (ground)
4 pork sirloin chops

Steps:

If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.
Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.
Cut the pork chops in half without cutting all the way through. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
Preheat the grill to high.
When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 3 to 5 minutes per side.
Serve immediately, accompanied by tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.

Nutrition Facts : Calories 10, Fat 0.1, Sodium 583.4, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 0.2

MARINATED HOT PORK: CARNE ADOVADA TACOS

Marinated Hot Pork: Carne Adovada Tacos image

Provided by Lone Star Chuck Wagon

Categories main-dish

Time 7h25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 pounds pork shoulder loin, cut into 1/4-inch pieces
1 teaspoon freshly ground black pepper
2 tablespoons ground cumin
2 tablespoons California chile powder
2 tablespoons New Mexico chile powder
1 tablespoon cayenne pepper
1 teaspoon garlic powder
5 whole cloves
2 bay leaves
2 cups soybean oil
8 to 12 white soft corn tortillas
Diced white onion, for serving
Chopped cilantro leaves, for serving
Limes, for serving

Steps:

Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
Preheat oven to 350 degrees F.
Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!