| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Meats, Pork, Grilling, Mexico |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork ribs |
| 3 |
|
Cloves garlic |
| 1 1/2 |
ts |
Oregano |
| 1 |
tb |
Annatto seeds |
| 1 |
ts |
Pepper |
| 1 |
ts |
Cumin |
| 2 |
|
Cloves |
| 1 |
|
Ball of allspice |
| 5 |
|
Cloves garlic |
|
|
Sour orange |
| 10 |
|
Italian plum tomatoes |
| 10 |
sm |
Onions |
| 1/2 |
|
Head garlic |
| 1/4 |
ts |
Cumin; toasted |
| 1/4 |
ts |
Oregano; toasted |
|
|
Salt and pepper |
| 3 |
tb |
Vinegar |
INSTRUCTIONS
RECADO DE ADOBO COLORADO
SPICE BLEND
Boil ribs 1/2 hour in salted water with 3 cloves garlic and 3 leaves
oregano. Remove from water.
To make the recado, grind the annatto seeds with a molcajete. Add remaining
spices and garlic and grind thoroughly, using sour orange juice to make a
paste.
Rub the recado over the ribs, and grill until done.
For the sauce: The tomatoes can be roasted over the grill about 10 minutes,
over an open fire, or in a comal or frying pan. Roast the onion and garlic.
Mix the spice-blend ingredients with the tomatoes in a blender of
molcajete. Slice the onions and serve on the side with the garlic and
tomato sauce.
Recipe by: Yucatan Cookbook by Lyman Morton Recipe by "Pillsbury Kitchens'
Family Cookbook" 1979 edition
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17,
1998
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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”