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CATEGORY CUISINE TAG YIELD
Meats, Grains 1 Servings

INGREDIENTS

3 lb Pork blade steaks or any
appropriate cut
1 c Whole dried chipotle chiles
6 Whole dried ancho chiles
3 c Orange juice
1/2 c Vinegar
1/2 Onion
2 oz Garlic
1 t Whole allspice
1 t Basil
2 t Oregano
1 Stick cinnamon
1 t Cumin seed, or equiv.
ground
2 T Coarse salt

INSTRUCTIONS

Heat one and one half cups of the orange juice to simmering in a
saucepan. Toast the ancho chiles on a griddle until softened, then
destem / devein, and place in the simmering orange juice along with
the chipotles and take off heat. Allow to soak for 20 minutes. Place
the orange juice and chile mixture in a blender, along with the  onion,
garlic, and vinegar, and puree until the mixture has the  consistency
of yogurt. If more liquid is needed, use the remaining  orange juice.
In a molcajete, or spice grinder, grind the allspice,  basil, oregano,
cinnamon, cumin seed, and salt. Add this to the  pureed chiles. Place
the meat in a glass or ceramic dish, coat and  cover the meat in this
mixture, and allow to stand refrigerated for 4  ~ 6 hours. Start a
good, large charcoal or hardwood fire. Let the  coals burn down to rich
embers. Shake the chile mixture off of the  meat, retaining the
majority, but not scraping it off the meat. Add  the remaining orange
juice and marinade to a sauce pan, boil briefly.  Charbroil the meat
over the medium fire, basting occasionally with  the orange / chile
mixture until done and the coating on the meat has  become a
caramelized and a bit charred. Serve with the remaining  sauce. This is
how they basically made it when I was in that  wonderful, sunny country
to the south of us. Add dried pequin or  tepin for more fire. Cheers
Posted to CHILE-HEADS DIGEST V3 #275 by  sthomas@seidata.com (Steve
Thomas) on Mar 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3020
Calories From Fat: 1537
Total Fat: 170.4g
Cholesterol: 843.7mg
Sodium: 14815.6mg
Potassium: 6287.1mg
Carbohydrates: 108.4g
Fiber: 7.3g
Sugar: 65.9g
Protein: 247.4g


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