Pork Adobada I Recipe 55

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.

Steps:

• In a hot skillet (cast iron if you have it), toast the chiles until they begin to dance around on the skillet and bubble. Turn them often so they don't burn.
• Transfer to a saucepan, add vinegar and water, and bring to a boil. Simmer for 20 minutes.
• While the chiles are boiling, put the onion, garlic and chicken stock in the slow cooker.
• In a small bowl, mix together the orange juice, brown sugar, tomato paste and flour. Add to the slow cooker.
• When the chiles are softened, place in a blender with 1 cup of the liquid. Blend until it forms a thick paste. Stir this paste into the slow cooker.
• Add the pork and stir well. Cover and cook on low for 6-8 hours. Add salt and pepper to taste and serve with warm tortillas.

Steps:

• Tear chile pods into pieces, removing steam and reserving seeds.
• Place chile on baking sheet, preheat oven to 350 degrees.
• When oven is hot roast the chile for 10 minutes.
• Place the chile in blender container.
• Bring the chicken stock to a boil, add cider vinegar and pour over chile.
• Allow to sit for about 10 to 15 minutes to soften chile.
• Add orange juice contentrate, tomato paste, brown sugar and cumin.
• Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
• Warm olive oil in skillet, add onions and garlic.
• Saute until onions begin to brown lightly then pour onions into crockpot.
• Toss the pork with 1 tablespoon of flour.
• In same skillet add pork cubes and brown stirring frequently.
• May need to brown the meat in batches to enusre even browning,.
• As meat is browned, transfer to crockpot.
• When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
• Pour into crockpot along with chile sauce, stirring well.
• Cover and cook on low for 4 to 5 hours.
• Please note: This freezes well, freeze in a rigid container; defrost and heat through.

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.