Best 2 Cecina Enchilada Adobo Marinated Pork Cutlets Recipes
**Cecina Enchilada: A Culinary Symphony of Flavors**
Cecina Enchilada, a traditional Mexican dish from the state of Puebla, tantalizes taste buds with its harmonious blend of spices, tender pork cutlets, and a vibrant marinade. This culinary masterpiece features pork cutlets marinated in a delectable combination of guajillo and ancho chiles, garlic, and achiote, infusing the meat with a captivating smoky and earthy flavor. The marinated cutlets are then grilled to perfection, achieving a delightful char while retaining their succulent tenderness. Served with a zesty salsa Roja, aromatic refried beans, and fresh guacamole, Cecina Enchilada embodies the essence of Mexican cuisine, offering a symphony of flavors and textures that will leave you craving for more. Alongside the main recipe, this comprehensive article also presents variations to cater to diverse preferences, including Cecina Enchilada con Papas, a delightful combination of pork cutlets, potatoes, and a rich guajillo chile sauce, and Cecina Enchilada con Nopales, a unique fusion of pork cutlets, nopales (cactus paddles), and a flavorful blend of guajillo and ancho chiles.
CARNE ADOBADA (CHILE-MARINATED STEAK)
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.
Provided by Yewande Komolafe
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
CECINA ENCHILADA (ADOBO MARINATED PORK CUTLETS)
Provided by Sergio Remolina
Categories Pork Marinate Dinner Spice Grill Grill/Barbecue Chile Pepper Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Clean, seed, and dry-roast chiles on a comal or in cast-iron skillet over medium heat until they are fragrant and slightly toasted, being careful not to burn them. Transfer to a small bowl of hot water and soak until softened, 30 minutes.
- On a comal or in a cast-iron skillet over moderate heat, dry-roast the cloves, allspice, cumin, oregano, thyme, and cinnamon, being careful not to burn them.
- In a blender, combine the chiles with the roasted spices. Add the vinegar and roasted garlic, and process until smooth, adding water as needed. Season to taste with salt.
- Marinate the pork cutlets in the chile paste for at least 8 hours.
- Grill the pork cutlets and serve immediately with lime, crema fresca, sliced avocado, salsa, and tortillas.
Tips:
- To make the best cecina enchilada, use high-quality, fresh pork cutlets. Look for pork that is firm and has a light pink color.
- To make the adobo marinade, use a variety of chiles. This will give the marinade a complex flavor. If you don't have all of the chiles listed in the recipe, you can substitute other types of chiles that you have on hand.
- When marinating the pork cutlets, be sure to cover them completely with the marinade. This will help to ensure that the pork absorbs all of the flavors of the marinade.
- Cook the pork cutlets over medium heat. This will help to prevent the pork from drying out.
- Serve the cecina enchilada with your favorite sides, such as rice, beans, or tortillas.
Conclusion:
Cecina enchilada is a delicious and easy-to-make Mexican dish. The pork cutlets are marinated in a flavorful adobo sauce and then cooked until they are tender and juicy. The cecina enchilada is a great dish to serve at a party or potluck, and it is sure to be a hit with your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
