INGREDIENTS

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