The mexican adobo pork (carne adobada)
Adobo is a generic term referring to some kind of marinade. The adobo marinade can be used to marinate chilies, such as chipotles or meat, such as pork. There is no consensus on how adobo is prepared. From what I can see, it varies greatly throughout latin america, yet they all claim to be using adobo. Actually the recipe is more of a regional tradition, where each cultural region has its own version of the sauce. In Mexico adobo is generally a marinade made by mixing different chilies blended together in a certain way.
Recipe for adobo pork (carne adobada):
Ingredients:
The adobo:
7 red dry chilis (spicier), or anchos (milder)
9 chilis Jalapeños
4 cloves of garlic
1 tablespoon of garlic powder
2 tablespoons tomato paste
1 cup of water
Salt
you will need a food processor or blender
The meal itself:
2 lb. Pork
1 tablespoon mustard, french Dijon-type
1 teaspoon of salt
1 of teaspoon of freshly ground black pepper
6 corn tortillas
Instructions:
Mix the mustard with the pepper and the salt and coat the pork meat with this mixture. Place the meat in a closed container, pour the rest of the mixture over, and allow it to marinate for at least 30 minutes.
Preheat your oven to 350 ˚F. Once the oven reaches that temperature, place the meat in the oven and cook for 15 minutes, turning the meat halfway through cooking time
Put the dry chilis in a pot and cover them of warm water. Leave them in water for about 20 minutes. Strain the chilis and keep one cup of that water.
Next put them in the mixer's bowl with the cloves of garlic, 1 teaspoon of salt, the tomato paste and the one cup of water from soaking the chilies.
Pulse the food processor up until you get a smooth sauce. Pour the sauce in a frying pan and reduce under low heat until the preparation thickens enough.
Cut the fresh chilis in halves and discard their nerves and seeds and then crush them. Add them to the sauce together with the sauve from baking of the meat, the salt, and the teaspoon garlic salt.
Mix well this sauce and pour it over the meat. Put meat back in the oven and resume baking the meat for an additionnal 25 extra minutes.
Serve the meat cut in dice on the mexican corn tortillas, and enjoy!
Buen provecho!
The adobo:
7 red dry chilis (spicier), or anchos (milder)
9 chilis Jalapeños
4 cloves of garlic
1 tablespoon of garlic powder
2 tablespoons tomato paste
1 cup of water
Salt
you will need a food processor or blender
The meal itself:
2 lb. Pork
1 tablespoon mustard, french Dijon-type
1 teaspoon of salt
1 of teaspoon of freshly ground black pepper
6 corn tortillas
Instructions:
Mix the mustard with the pepper and the salt and coat the pork meat with this mixture. Place the meat in a closed container, pour the rest of the mixture over, and allow it to marinate for at least 30 minutes.
Preheat your oven to 350 ˚F. Once the oven reaches that temperature, place the meat in the oven and cook for 15 minutes, turning the meat halfway through cooking time
Put the dry chilis in a pot and cover them of warm water. Leave them in water for about 20 minutes. Strain the chilis and keep one cup of that water.
Next put them in the mixer's bowl with the cloves of garlic, 1 teaspoon of salt, the tomato paste and the one cup of water from soaking the chilies.
Pulse the food processor up until you get a smooth sauce. Pour the sauce in a frying pan and reduce under low heat until the preparation thickens enough.
Cut the fresh chilis in halves and discard their nerves and seeds and then crush them. Add them to the sauce together with the sauve from baking of the meat, the salt, and the teaspoon garlic salt.
Mix well this sauce and pour it over the meat. Put meat back in the oven and resume baking the meat for an additionnal 25 extra minutes.
Serve the meat cut in dice on the mexican corn tortillas, and enjoy!
Buen provecho!
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