| 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
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