Pork Adobada Chile Marinated Pork Food

PORK ADOBADA

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 (CHILE-MARINATED STEAK)

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.

MARINATED HOT PORK: CARNE ADOVADA TACOS

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!

PORK ADOBADA CHILE - MARINATED PORK

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.

GRILLED CARNE ADOVADA: MARINATED PORK MEDALLIONS, TOPPED WITH CHILI CARIBE SERVED WITH BEANS, POSOLE, AND FRESH FLOUR TORTILLAS

Steps:

• Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours.
• Chile Caribe: Preheat the oven to 350 degrees F.
• De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
• Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
• Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
• Assembly: Preheat a grill to high.
• Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
• Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
• Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.

CARNE ADOVADA (MARINATED PORK)

Steps:

• Sprinkle meat with salt.
• Add garlic and oregano to blended chili.
• Pour over meat and marinate in refrigerator 6-8 hours or overnight.
• Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour.
• Thick slices of potatoes may be marinated with the meat.

CARNE ADOVADA (RED CHILE AND PORK STEW)

Steps:

• Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
• In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
• Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
• 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.

CHILE-MARINATED PORK IN THE STYLE OF OAXACA / CECINA ADOBADA

Steps:

• 1. 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.2. Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.3. Cut the pork loin into 4 broad, thin (1/4 inch thick) sheets. 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.4. Preheat the grill to high.5. 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, 2 to 3 minutes per side.6. Serve immediately, accompanied by the tortillas, the guacamole, and salsa, wrapping the pork and condiments in the tortillas.Serves 4

GUAJILLO CHILE MARINADE

Steps:

• Blend all ingredients in the blender for 5 minutes. If the sauce is too thick you can add an additional tsp of vinegar and a tsp of water.
• Pour the sauce in a sauce pan and cook on low for 20 minutes stirring occasionally.
• Let the sauce come to room temperature and then marinate your favorite meat in this sauce for 2 hours and up to 6 hours.