Cecina Enchilada Adobo Marinated Pork Cutlets Recipes

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CECINA ENCHILADA (ADOBO MARINATED PORK CUTLETS)

Provided by Sergio Remolina

Categories     Pork     Marinate     Dinner     Spice     Grill     Grill/Barbecue     Chile Pepper     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17



Cecina Enchilada (Adobo Marinated Pork Cutlets) image

Steps:

  • Clean, seed, and dry-roast chiles on a comal or in cast-iron skillet over medium heat until they are fragrant and slightly toasted, being careful not to burn them. Transfer to a small bowl of hot water and soak until softened, 30 minutes.
  • On a comal or in a cast-iron skillet over moderate heat, dry-roast the cloves, allspice, cumin, oregano, thyme, and cinnamon, being careful not to burn them.
  • In a blender, combine the chiles with the roasted spices. Add the vinegar and roasted garlic, and process until smooth, adding water as needed. Season to taste with salt.
  • Marinate the pork cutlets in the chile paste for at least 8 hours.
  • Grill the pork cutlets and serve immediately with lime, crema fresca, sliced avocado, salsa, and tortillas.

4 ounces dried ancho chiles
2 whole cloves
2 whole allspice berries
1/2 tablespoon whole cumin seed
1/2 tablespoon dried Mexican oregano
1 teaspoon fresh thyme leaves
1 teaspoon ground cinnamon
1 ounce white vinegar
3 cloves roasted garlic
Kosher salt
4 (8-ounce) pork cutlets, pounded to 1/4 inch thick
For serving:
Lime wedges
Crema fresca
Sliced avocado
Salsa
Tortillas

PORK ADOBADA CHILE - MARINATED PORK

The flavor of this meat is out of this work. I dice up the cooked tenderloin and serve it on fresh corn tortillas with guacamole, diced onions and cilantro, and spicy salsa. Great for warm summer days sitting out in the backyard!

Provided by cervantesbrandi

Categories     Pork

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 9



Pork Adobada Chile - Marinated Pork image

Steps:

  • If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.
  • Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.
  • Cut the pork chops in half without cutting all the way through. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
  • Preheat the grill to high.
  • When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 3 to 5 minutes per side.
  • Serve immediately, accompanied by tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.

Nutrition Facts : Calories 10, Fat 0.1, Sodium 583.4, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 0.2

6 guajillo chilies or 1/4 cup pure chile powder
1/4 cup white vinegar (distilled)
3 garlic cloves
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano (dried)
1/4 teaspoon cinnamon (ground)
1/8 teaspoon clove (ground)
4 pork sirloin chops

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