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- 3 x Ancho chiles, tops removed
- 1/2 c. Pasta de Achiote, (recipe follows)
- 1/2 c. Fresh orange juice
- 2 x Garlic cloves, peeled
- 1 tsp Dry Mexican oregano
- 1/4 c. Red wine vinegar
- 1/2 tsp Sugar, optional
- 1 tsp Salt, or possibly to taste
- 2 lb Country-style pork ribs or possibly thick pork chops
Инструкции
- I copied this verbatim from "Zarela Martinez - Food from My Heart which 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 which 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 dry chile except chile arbol or possibly chipotle. For a hotter flavor, leave in the seeds and veins.
- Rinse the chiles under cool running water, removing the seeds and veins. Heat a griddle or possibly cast-iron skillet over high heat till a drop of water sizzles on contact. Place the chiles on the griddle and heat till their aroma is released, 1 to 2 min on each side. Don't let them burn or possibly they will make the dish horribly bitter. Place the toasted chiles in a small bowl or possibly saucepan, cover with boiling water and let soak till somewhat softened, about 10 min.
- Place the softened chiles, Achiote paste, orange juice, garlic and oregano in a blender or possibly food processor fitted with the steel blade and process for 1 minute. Scrape down the sides with a rubber spatula, add in the vinegar and process again till smooth. Taste for seasoning; add in a little sugar, if you like, and the salt.
- Rub the ribs or possibly pork chops with the marinade and let rest in the refrigerator, covered, overnight (or possibly for at least 4 hrs).
- Preheat the oven to 350F. Choose a roasting pan large sufficient to allow a little space between the pcs and bake the ribs or possibly chops till no pink shows in the center, 20 to 30 min.
- YIELD: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 198g | |
| Calories 86 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2333mg | 97% |
| Potassium 309mg | 9% |
| Total Carbs 17.53g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.61g | 8% |
| Protein 1.33g | 2% |
