Mexican Pork Asado Food

ASADO

Steps:

• Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
• Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
• Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

THE ULTIMATE PORK ASADO RECIPE

Steps:

• In a bowl, combine soy sauce, garlic, cooking rice wine, and salt. Mix well, and marinate the pork for at least 1 hour.
• Heat cooking pot then put-in the pork along with the marinade and water then bring it to boil. After 10 minutes turn the meat over to boil the other side.
• Add water and sugar and stir to distribute evenly.
• Boil again over low heat for 50 minutes.
• After 50 minutes, check the meat if it is tender. When tender then transfer it onto a serving plate and make slices.
• Serve and top it with the thick sauce and enjoy!

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

ROASTED PORK TENDERLOIN

Steps:

• In a small bowl, add chili powder, salt, smoked paprika, thyme, cumin, red pepper flakes and onion powder. Mix together until combined.
• Pat the pork tenderloins with paper towels until completely dry. Sprinkle the spice mixture all over the tenderloins and rub it in using your hands.
• Preheat oven to 375°F. Heat a large oven-safe skillet or pan (a cast-iron skillet or dutch oven are best) over medium-high heat. Add the olive oil followed by the seasoned pork. Sear the pork on all sides, about 1 1/2 minutes per side.
• Remove the skillet from the heat and squeeze the juice of the orange quarters and lemon halves into the skillet. Place the squeezed oranges and lemons into the skillet and bake in the oven for 20-25 minutes, or until the internal temperature of the meat reaches 140°F. (I highly recommend using an in-oven meat thermometer to make sure you don't overcook the pork.)
• Remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Let the pork rest for 5 minutes. The pork will continue cooking a little bit during this time and the internal temperature of the meat will reach 145°F.
• Slice and serve with the juices from the skillet and a garnish of chopped cilantro or parsley.

CUBAN MOJO MARINATED PORK

Steps:

• If you have a food processor: Add the orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves, and pulse until everything is finely chopped. Add this mixture to a ziplock bag, along with the rest of the oil, zest, lime juice, oregano, and cumin.
• If you don't have a food processor: In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin. Shake it around a bit to mix it up, then add the pork shoulder.
• Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least.
• Preheat oven to 425 degrees F. Place a wire rack (I used a cooling rack) over a rimmed baking sheet.
• Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
• Roast the pork for 30 minutes. It should be lightly browned.
• Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.
• Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
• Carve against the grain and serve.

ASADO DE BODAS (WEDDING STEW WITH PORK)

Steps:

• Heat a heavy skillet over med-high heat.
• Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister.
• Remove from the pan.
• Place in a heatproof bowl and pour the hot water over them.
• Soak for 15 minutes, stirring once.
• Drain, reserving 1 cup of the soaking liquid.
• In a blender, combine the chiles and the reserved soaking liquid, garlic, and salt and puree until perfectly smooth.
• In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don't burn.
• Let cool completely and grind in a spice grinder.
• Place the pork in the bottom of a 5-quart slow cooker and sprinkle with the ground spices.
• Add the onion, marjoram, bay leaf, and cinnamon.
• Pour the chile puree over the meat and add the water.
• Stir well; cover and cook on LOW for 6 hours, stirring once or twice, until the meat is tender and the sauce is thick and fragrant.
• Remove and discard the bay leaf and cinnamon stick.
• Stir in the vinegar, brown sugar, orange zest, and chocolate; serve hot with simple white rice and warm flour tortillas.

ASADO DE CERDO

Steps:

• Heat oil in a heavy pot.
• Add pork, salt and pepper, stirring until well browned and most of the liquid is evaporated.
• Add garlic and saute 1 minute more.
• Add flour, stirring until thoroughly coated.
• Add water all at once.
• Add cumin and chili powder.
• Stir thoroughly until gravy is dark and velvety smooth.
• Add more chili powder to taste.
• Bring to boil, reduce heat, cover and simmer 20 minutes, or until pork is tender.
• Serve with rice and tortillas.

GUAJILLO PORK STEW

Steps:

• Place Guajillo peppers and garlic cloves into a saucepan and cover with water. Cook for about 15 minutes until peppers are soft.
• While the peppers are cooking, add the meat and bay leave into a the skillet and cover with 1/2 cup of water. Simmer in a low heat until meat is tender. About 20 minutes.
• Place peppers and garlic into the blender with 1 cup of the water where they were cooked, cumin and mexican oregano. Process until you have a smooth sauce.
• Pour sauce into the skillet with the meat and keep cooking in a low heat. Use a strainer to pour the sauce in case it isn't smooth enough.
• Season with salt and pepper and keep simmering for about 10 more minutes. After that time, any fat from the meat will float to the sauce surface like in the picture above to the right.

PORK CHILE COLORADO

Steps:

• Quarter onion. Peel garlic cloves. Stem, seed and rinse all dried chiles. Place all in a medium sauce pan with enough water to cover.
• Place pan on medium high heat and bring to a boil then reduce to low and cover with lid. Allow to cook until everything is heated through and chiles are soft, about 15 minutes. (Continue with searing the pork while this is cooking.)
• With slotted spoon, remove all ingredients from sauce pan to electric blender. Add enough fresh water to allow blender blades to turn easily. Pulse until fully chopped and blended.
• Place mesh strainer on top of medium bowl and pour in chile mixture. Allow liquid to strain through, using a spoon to press out as much liquid as possible then discard the solids. Pour into clean crock pot and stir in the remaining beef broth.
• While chiles are heating, in a small bowl, mix together baking powder, salt, cumin, onion powder, garlic powder, oregano and achiote. Set aside.
• Cut pork roast into bite sized pieces. In medium bowl, mix well with enough spice powder to cover.
• In large skillet, heat olive oil on medium high heat. Add pork roast pieces and cook, stirring occasionally, until seared (about 8-10 minutes).
• Remove pork roast pieces to crock pot and stir together with chile mixture. Add bay leaves and stir gently.
• Cook 3-4 hours on high, or 5-6 hours on low. Remove bay leaves before servng.