CARNE ADOBADA (CHILE-MARINATED STEAK)
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.
Provided by Yewande Komolafe
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
- Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
- In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
- In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.
TORTILLAS WITH GRILLED ADOBO PORK AND PINEAPPLE
Steps:
- Make adobo:
- Remove stems, seeds, and membranes from chiles, then break into large pieces and set aside.
- In 4-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds and cook until onion is soft and golden brown, about 6 minutes. Add chilies and cook until darkened on both sides, about 1 minute.
- Add enough water to cover mixture halfway and bring to boil. Continue boiling until liquid reduces by half, about 5 to 8 minutes. Transfer mixture to blender and purée until smooth. Strain, pressing on solids with rubber spatula and discarding solids.
- Make Pork
- In re-sealable, 1-gallon, plastic bag, place 1/2 cup adobo sauce, orange juice, vinegar, honey, salt, and pepper. Add pork loin, seal, and chill at least 2 hours and no more than 6 hours.
- Preheat grill (medium heat) or broiler.
- Remove pork from marinade and discard marinade. Grill or broil pork about 6-inches from heat, turning occasionally, until internal temperature reaches 145°F, about 25 minutes. Let stand, loosely covered in foil, 10 minutes. Chop pork into small dice and place in medium saucepan. Add 1/4 cup adobo and keep warm over low heat.
- Grill or broil pineapple until it starts to get soft, about 3 to 5 minutes. Place in bowl and let cool. Once cool enough to handle, chop into small dice and return to bowl. Add oil, onion, cilantro, and lemon juice and stir to combine. Set aside.
- Make chive oil
- In blender puree oil and chives until smooth. Set aside.
- Make tomatillo Sauce
- In 10-inch skillet over moderate heat, heat oil until hot but not smoking, add tomatillos and onion and cook until lightly browned and soft, about 10 minutes. Add garlic, chiles, salt, and pepper and cook until garlic is light brown, about 2 minutes. Remove from heat and check sauce. If bitter or sour, add 1 to 2 tablespoons honey.
- Transfer tomatillo mixture to blender, add cilantro, and purée until smooth. Season with salt and pepper and set aside.
- Make tortillas
- In medium bowl, mix together masa and 1 cup plus 2 tablespoons lukewarm water. Knead in bowl until soft dough forms, adding more water if dough seems too dry. Shape dough into 16 small balls, about 1 ounce each, and cover with kitchen towel.
- Heat griddle or heavy cast-iron skillet over medium heat, using two burners if necessary. If using two burners, keep part of surface a little cooler by turning one burner lower.
- Meanwhile, lay plastic wrap or waxed paper on bottom plate of tortilla press. Place ball of dough in center, and lay plastic wrap or wax paper on top. Lower top plate and press ball into circle. Raise top plate and peel off top piece of plastic wrap-the tortilla should be about 5 to 6 inches in diameter and about 1/8-inch-thick. Invert tortilla onto fingers of one hand and carefully peel off second piece of plastic wrap. Lay tortilla on cooler part of griddle, sweeping hand from underneath. Let tortilla sit until released from griddle, 10 to 15 seconds. Using fingers or spatula, carefully flip tortilla over, place on hotter part of griddle, and let cook until bottom begins to speckle with brown spots, 30-40 seconds. Flip tortilla over and let cook until bottom side becomes speckled, another 30 seconds or so. (Tortilla may puff a little.) Transfer to clean kitchen towel and cover with foil to keep warm. Repeat with remaining dough, cooking 2 tortillas at a time if possible. As you take tortillas off griddle, stack on clean kitchen towel and keep covered with foil.
- To serve
- Transfer pork and pineapple to platter and place tomatillo sauce and chive oil in small bowls. Serve tortillas in covered basket to keep warm.
HOME-STYLE TACOS AL PASTOR (CHILE AND PINEAPPLE PORK TACOS)
Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason: The mixture of smoky, spicy chiles, sweet pineapples and fresh onions and cilantro is taco perfection. Traditionally, Tacos al Pastor are made by marinating pork in chile sauce, layering the meat on a vertical rotisserie, adorning with a pineapple and roasting slowly for hours--a process that's almost impossible to replicate at home. So we've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
- Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
- Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
- Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.
ROASTED SEAFOOD-STUFFED PINEAPPLE
This delicious recipe for roasted seafood-stuffed pineapple is courtesy of Roberto Santibanez and can be found in his cookbook, "Rosa's New Mexican Table."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 15
Steps:
- Cut pineapple in half lengthwise. Using a small paring knife, make a cut about 1/2-inch from the pineapple skin, all the way around the pineapple. Remove core and discard. Using a large spoon, remove the pineapple flesh from its skin, making sure to leave about 1/2-inch of flesh all around each pineapple half. Set pineapple shells aside and coarsely chop pineapple flesh.
- Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chopped pineapple, bay leaves, sugar, chile powder, and 1/4 teaspoon pimiento arabe. Cook, stirring often, about 15 minutes. Season with salt and set aside to cool. This can be made up to a day in advance; refrigerate until needed and discard bay leaves before using.
- Position rack in center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Place adobo sauce in a medium saucepan and bring to a simmer over medium heat, adding water if sauce seems too thick. Place fish and shrimp in a large bowl; season with 1 teaspoon salt and remaining 1/4 teaspoon pimienta arabe and toss to combine.
- Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets. Bake for 20 minutes.
- Tuck 4 clams into the stuffing of each pineapple; sprinkle cheese over each. Return pineapples to oven and continue baking until clams have opened, filling is bubbling, and cheese is lightly browned, about 20 minutes. Let stand several minutes before serving.
GUAJILLO CHILE AND PINEAPPLE ADOBO
This recipe for guajillo chile and pineapple adobo is courtesy of Roberto Santibanez.
Provided by Martha Stewart
Categories Spanish Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 12
Steps:
- Heat a dry skillet over low heat or preheat a broiler to low and position rack about 8 inches from the broiler. Place guajillo chiles in skillet or under broiler and toast on all sides until softened. Transfer guajillo chiles to a large bowl and cover with cold water. Let soak until softened, 20 minutes to 1 hour. Place chiles de arbol in skillet or under broiler and toast on all sides until blistered; set aside.
- Drain guajillo chiles and rinse well. Working in batches, combine the guajillos, pineapple, orange juice, chiles de arbol, garlic, cinnamon, cumin, cloves, and 2 cups water in the jar of a blender; blend until very smooth.
- Heat olive oil in a large heavy saucepan over medium heat. Pour in blended mixture and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until sauce is shiny and thickened, about 30 minutes. If sauce thickens before taking on a nice sheen, add water, a few tablespoons at a time and no more than 1 cup, and continue cooking.
- Stir in sugar and vinegar; season with salt. Strain sauce through a very fine mesh sieve, pressing solids down with a spatula to remove as much liquid as possible. Sauce can be stored in an airtight container and refrigerated up to 4 days. Reheat before using.
More about "guajillo chile and pineapple adobo recipes"
AL PASTOR MARINADE OR ADOBO SAUCE - THE BEST MEXICAN …
Web Mar 19, 2020 Instructions. Remove the stalk and unseed the dried peppers or chillies. Cook chilies and onion in boiling water for 5 minutes. Drain …
From thebestmexicanrecipes.com
Servings 6Total Time 4 hrs 40 mins
From thebestmexicanrecipes.com
Servings 6Total Time 4 hrs 40 mins
- Drain chillies. Put them in the blender with the vinegar, garlic, oregano, cumin, cloves, pineapple juice, salt and pepper.
ADOBO SAUCE - CHILI PEPPER MADNESS
Web Jan 24, 2020 First, remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, …
From chilipeppermadness.com
Ratings 8Calories 19 per servingCategory Main Course, Sauce
From chilipeppermadness.com
Ratings 8Calories 19 per servingCategory Main Course, Sauce
EASY MEXICAN CHICKEN WITH HOMEMADE GUAJILLO SAUCE
Web Simple Steps to Making Homemade Guajillo Chili Sauce Place all ingredients in small sauce pan. Cover with 1 1/2 cups of water. Bring to a boil and reduce to a simmer for 5 minutes and remove from heat. Place …
From miascucina.com
From miascucina.com
PINEAPPLE PORK ADOBO RECIPE | BON APPéTIT
Web Mar 15, 2021 Transfer to a blender and add ¼ cup water; purée until smooth. Step 2 Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Lightly season pork with salt and pepper. Working...
From bonappetit.com
From bonappetit.com
GUAJILLO SAUCE - CHILI PEPPER MADNESS
Web Feb 7, 2020 10-12 dried guajillo peppers stemmed and seeded 1 teaspoon olive oil 1 small onion chopped 4 cloves garlic chopped 2 teaspoons coarse sea salt ½ teaspoon cumin Water as needed …
From chilipeppermadness.com
From chilipeppermadness.com
TACOS AL PASTOR RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (19)Estimated Reading Time 4 minsServings 6-8Published Oct 8, 2015
GUAJILLO CHILE AND PINEAPPLE ADOBO (ADOBO DE GUAJILLO Y PIñA) …
Web Save this Guajillo chile and pineapple adobo (Adobo de guajillo y piña) recipe and more from Rosa's New Mexican Table to your own online collection at EatYourBooks.com. …
From eatyourbooks.com
From eatyourbooks.com
SKILLET CHICKEN AL PASTOR - CLOSET COOKING
Web May 1, 2023 2 dried guajillo chilies, stems and seeds removed (or 1 tablespoon guajillo chili powder) 2 chipotle chilies in adobo sauce, chopped; 1 (14 ounce) can pineapple, …
From closetcooking.com
From closetcooking.com
CHILE-MARINATED SKIRT STEAK (CARNE ASADA EN ADOBO DE GUAJILLO)
Web Jun 19, 2020 Transfer the chiles to a blender and add 1/2 cup fresh water, garlic, 1/2 teaspoon salt, vinegar, sugar and cumin. Blend until very smooth, gradually adding a …
From eatingwell.com
From eatingwell.com
GUAJILLO PEPPER AND OREGANO AND PINEAPPLE RECIPES - SUPERCOOK
Web browse 22 guajillo pepper, oregano & pineapple recipes collected from the top recipe websites in the world. ... extra virgin olive oil, orange juice, vinegar, cilantro, onion, ancho …
From supercook.com
From supercook.com
WHAT IS ADOBO, AND WHAT'S THE DIFFERENCE BETWEEN MEXICAN, …
Web Oct 19, 2021 In Mexico, adobo sauce starts with dried chiles like guajillo and ancho peppers. The chiles are rehydrated and combined into a thick paste with an acid like …
From bonappetit.com
From bonappetit.com
GUAJILLO CHILE AND PINEAPPLE ADOBO | BOTTOMLESS BITES
Web 15 large guajillo chiles, wiped clean, stemmed, and seeded; 2 tablespoons sugar; 4 cups peeled pineapple pieces (1/2-inch each, from about 1/2 pineapple) 6 chiles de arbol …
From deputydogs.com
From deputydogs.com
GUAJILLO ADOBO RECIPE | EPICURIOUS.COM
Web Sep 23, 2015 Preparation. toast chiles in hot pan until soften. soak in cold water to cover for 20 minutes. Drain and discard water. Put in blender with rest of ingredients and blend …
From epicurious.com
From epicurious.com
THOMASINA MIERS’ RECIPE FOR A FESTIVE GUAJILLO AND PINEAPPLE ADOBO ...
Web Nov 29, 2021 1 white onion, peeled 8 cloves 1 cinnamon stick A few bay leaves (optional) 500ml stout 3 tbsp olive oil Sea salt For the glaze 30g dried guajillo chillies (about 4-5) …
From theguardian.com
From theguardian.com
AUTHENTIC CHILE GUAJILLO SAUCE | MUY DELISH
Web May 14, 2022 In a medium saucepan, add the chiles, garlic cloves, onion, 4 cups water and 1 teaspoon salt. Bring the water to a boil then reduce the heat to low. Simmer for …
From muydelish.com
From muydelish.com
CHIPOTLE IN ADOBO AND GUAJILLO PEPPER AND OREGANO AND PINEAPPLE RECIPES
Web browse 7 chipotle in adobo, guajillo pepper, oregano & pineapple recipes collected from the top recipe websites in the world ... guajillo pepper, oregano & pineapple recipes. 7 recipes. ... oregano, chipotle in adobo, guajillo pepper, pineapple, pork fillet, cumin, achiote seeds, corn tortillas, ancho chile powder, orange juice, arbol chile ...
From supercook.com
From supercook.com
HOMEMADE GUAJILLO CHILE SAUCE (INSTANT POT AND TRADITIONAL …
Web May 7, 2021 Guajillo chiles are the dried form of the mirasol pepper and is one of the most popular dried chiles in Mexico. Guajillo chiles are about 3-5 inches long, dark red …
From casualfoodist.com
From casualfoodist.com
You'll also love