Рецепт Pork Tenderloin And Chorizo Fried Fondue With Chipotle Mayon
Порций: 6
Ингредиенты
- 1 c. mayonnaise preferably homemade
- 2 x garlic cloves chopped or possibly pressed
- 1 x chipotle pepper in adobo sauce
- 1 tsp lemon or possibly lime juice
- 1/2 tsp grnd cumin
- 1/2 tsp Mexican oregano
- 2 x Florida avocados peeled, mashed
- 1 x lime juiced
- 2 Tbsp. finely-minced onion
- 1 x jalapeno pepper seeded, chopped
- 1 x garlic clove - (to 2) chopped
- 1/2 tsp salt or possibly to taste
- 1/2 c. granulated sugar
- 1/4 c. cider vinegar
- 2 Tbsp. tomato paste
- 1 Tbsp. sesame oil
- 1 Tbsp. molasses
- 1 Tbsp. soy sauce
- 2 tsp chili peppers packed in adobo sauce
- Â Â Vegetable shortening for deep frying
- 1 lb pork tenderloin trimmed, and
- Â Â cut into 3/4" cubes
- 1 lb chorizo sausage cut crosswise
- Â Â into 1/3"-thick slices
Инструкции
- Make the 3 dipping sauces and set aside.
- For the Chipotle Mayonnaise: Combine all ingredients in the bowl of a food processor and process till smooth, about 1 to 2 min. Transfer to a small bowl and chill till needed. (
- Makes about 1 c.)
- For the Guacamole: Combine all ingredients in a small bowl and stir till thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, till needed. Should be made as close to serving time as possible. (
- Makes about 3/4 c.)
- For the Ancho BBQ Sauce: Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer till it starts to become syrupy and dime-sized bubbles form, 12 to 15 min. Remove from the heat and transfer to a blender or possibly food processor. Process on high speed till smooth. (
- Makes about 3/4 c.)
- Heat sufficient vegetable shortening in a metal fondue pot to come halfway up the sides. Heat over high heat on the stovetop till a thermometer reads 375 degrees. Transfer the fondue pot to its burner over a high flame.
- Cook the pork and sausage according to individual preferences, till golden and cooked through. Divide the dipping sauces among each diner and allow guests to dip into their preferred sauce.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 203g | |
Recipe makes 6 servings | |
Calories 531 | |
Calories from Fat 296 | 56% |
Total Fat 32.87g | 41% |
Saturated Fat 11.71g | 47% |
Trans Fat 0.01g | |
Cholesterol 113mg | 38% |
Sodium 1362mg | 57% |
Potassium 735mg | 21% |
Total Carbs 23.58g | 6% |
Dietary Fiber 0.5g | 2% |
Sugars 19.65g | 13% |
Protein 33.9g | 54% |