Adobo Yucateco (yucatecan Barbecue)

Whatever merit they may see in their own works here in this world, they discover none in them when they stand before the bar of Christ. The light of that great day of assize will make a wonderful difference in the appearance of all their doings. It will strip off the tinsel, shrivel up the complexion, expose the rottenness, of many a deed that is now called good. Their wheat will prove nothing but chaff. Their gold will be found nothing but dross. Millions of so-called Christian actions will turn out to have been utterly defective and graceless. They passed current, and were valued among men. They will prove light and worthless in the balance of God. They will be found to have been like the whitened sepulchers of old, fair and beautiful without, but full of corruption within. Alas, for the man who can look forward to the Day of Judgment, and lean his soul in the smallest degree on anything of his own!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican		1	Servings

INGREDIENTS

3		Ancho chiles, tops removed
1/2	c	Pasta de Achiote, recipe
		follows
1/2	c	Fresh orange juice
2		Garlic cloves, peeled
1	t	Dried Mexican oregano
1/4	c	Red wine vinegar
1/2	t	Sugar, optional
1	t	Salt, or to taste
2	lb	Country-style pork ribs or
		thick pork chops

INSTRUCTIONS

I copied this verbatim from "Zarela Martinez - Food from My Heart
(Cuisines of Mexico Remembered and Reimagined)", a cookbook/memoirs
that I picked up in a bargain bookstore. I am in the middle of
preparing this very recipe and so far it smells heavenly. I hope that
y'all will like it too.  I ate this with delicious pork chops at a
hotel in Merida. I often  substitute country-style ribs here. The adobo
can also be used to  coat a pork loin roast (baste frequently with pan
juices). I have  used it with great results on baked chicken wings.  If
you have no ancho chiles, substitute any dried chile except chile
arbol or chipotle. For a hotter flavor, leave in the seeds and veins.
Rinse the chiles under cold running water, removing the seeds and
veins. Heat a griddle or cast-iron skillet over high heat until a  drop
of water sizzles on contact. Place the chiles on the griddle and  heat
until their aroma is released, 1 to 2 minutes on each side. Do  not let
them burn or they will make the dish horribly bitter. Place  the
toasted chiles in a small bowl or saucepan, cover with boiling  water
and let soak until somewhat softened, about 10 minutes.  Place the
softened chiles, Achiote paste, orange juice, garlic and  oregano in a
blender or food processor fitted with the steel blade  and process for
1 minute. Scrape down the sides with a rubber  spatula, add the vinegar
and process again until smooth. Taste for  seasoning; add a little
sugar, if desired, and the salt.  Rub the ribs or pork chops with the
marinade and let rest in the  refrigerator, covered, overnight (or for
at least 4 hours).  Preheat the oven to 350F. Choose a roasting pan
large enough to allow  a little space between the pieces and bake the
ribs or chops until no  pink shows in the center, 20 to 30 minutes.
YIELD: 4 servings  Posted to CHILE-HEADS DIGEST by "Goslowsky, George"
<gjgoslow@ingr.com> on Mar 9, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2915 Calories From Fat: 1549 Total Fat: 172.3g Cholesterol: 1034.8mg Sodium: 3249.7mg Potassium: 4856.3mg Carbohydrates: 17.1g Fiber: <1g Sugar: 12.6g Protein: 316.7g