Best 2 Chile Marinated Pork In The Style Of Oaxaca Cecina Adobada Recipes
**Unveil the Richness of Oaxacan Cuisine: A Culinary Journey with Cecina Adobada**
Embark on a tantalizing culinary adventure with Cecina Adobada, a traditional Oaxacan dish that captures the essence of Mexican flavors. This delectable pork dish, marinated in a blend of aromatic spices and chiles, tantalizes the taste buds with its smoky, tangy, and subtly sweet notes. As you delve into the recipes provided in this article, you'll discover variations of this Oaxacan specialty, each offering a unique taste experience. Prepare to be captivated by the simplicity yet profound flavors of Cecina Adobada, a testament to the culinary heritage of Oaxaca.
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
- Select high-quality pork shoulder for the best results. - Use a sharp knife to score the pork shoulder. This helps the marinade penetrate the meat and ensures even cooking. - Combine guajillo, ancho, pasilla, and chipotle chiles with spices like cumin, oregano, and garlic for a flavorful marinade. - Allow the pork to marinate for at least 2 hours, or overnight for deeper flavor. - Cook the pork in a covered baking dish at low temperature for tender and juicy results. - Baste the pork with the marinade while cooking to keep it moist and enhance the flavor. - Serve the cecina adobada with warm tortillas, salsa, guacamole, and refried beans for an authentic Oaxacan meal.Conclusion
This recipe for Chile Marinated Pork in the Style of Oaxaca (Cecina Adobada) offers a delicious and authentic taste of Mexican cuisine. With its blend of spicy chiles, aromatic spices, and tender pork, this dish is sure to tantalize your taste buds. Whether you're preparing it for a special occasion or a casual family dinner, this recipe is a must-try for anyone who loves bold and flavorful Mexican food.
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