| 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 | ts | Whole allspice |
| 1 | ts | Basil |
| 2 | ts | Oregano |
| 1 | Stick cinnamon | |
| 1 | ts | Cumin seed ( or equiv. ground) |
| 2 | tb | 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
A Message from our Provider:
“You’ve achieved nothing until you find God”