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Associate.com - Share Your Recipe!

Recipe Name: Adobo Yucateco (yucatecan Barbecue) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Ancho chiles, tops removed
1/2 Cup(s) Pasta de Achiote, recipe
follows
1/2 Cup(s) Fresh orange juice
2 Garlic cloves, peeled
1 Teaspoon(s) Dried Mexican oregano
1/4 Cup(s) Red wine vinegar
1/2 Teaspoon(s) Sugar, optional
1 Teaspoon(s) Salt, or to taste
2 Pound(s) Country-style pork ribs or
thick pork chops
Directions:
I copied this verbatim from "Zarela Martinez - Food from My Heart
(Cuisines of Mexico Remembered and Reimagined)", a cookbook/memoirs
that I picked up in a bargain bookstore. I am in the middle of
preparing this very recipe and so far it smells heavenly. I hope that
y'all will like it too. I ate this with delicious pork chops at a
hotel in Merida. I often substitute country-style ribs here. The adobo
can also be used to coat a pork loin roast (baste frequently with pan
juices). I have used it with great results on baked chicken wings. If
you have no ancho chiles, substitute any dried chile except chile
arbol or chipotle. For a hotter flavor, leave in the seeds and veins.
Rinse the chiles under cold running water, removing the seeds and
veins. Heat a griddle or cast-iron skillet over high heat until a drop
of water sizzles on contact. Place the chiles on the griddle and heat
until their aroma is released, 1 to 2 minutes on each side. Do not let
them burn or they will make the dish horribly bitter. Place the
toasted chiles in a small bowl or saucepan, cover with boiling water
and let soak until somewhat softened, about 10 minutes. Place the
softened chiles, Achiote paste, orange juice, garlic and oregano in a
blender or food processor fitted with the steel blade and process for
1 minute. Scrape down the sides with a rubber spatula, add the vinegar
and process again until smooth. Taste for seasoning; add a little
sugar, if desired, and the salt. Rub the ribs or pork chops with the
marinade and let rest in the refrigerator, covered, overnight (or for
at least 4 hours). Preheat the oven to 350F. Choose a roasting pan
large enough to allow a little space between the pieces and bake the
ribs or chops until no pink shows in the center, 20 to 30 minutes.
YIELD: 4 servings Posted to CHILE-HEADS DIGEST by "Goslowsky, George"
<gjgoslow@ingr.com> on Mar 9, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2915
Calories From Fat: 1549
Total Fat: 172.3g
Cholesterol: 1034.8mg
Sodium: 3249.7mg
Potassium: 4856.3mg
Carbohydrates: 17.1g
Fiber: <1g
Sugar: 12.6g
Protein: 316.7g


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