[CH] Good recipe
Goslowsky, George (gjgoslow@ingr.com)
Tue, 9 Mar 1999 14:09:27 -0600
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.
Adobo Yucateco
(Yucatecan Barbecue)
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.
3 Ancho chiles, tops removed
1/2 C Pasta de Achiote (recipe follows)
1/2 C fresh orange juice
2 garlic cloves, peeled
1 tsp. dried Mexican oregano
1/4 C red wine vinegar
1/2 tsp. sugar, optional
1 tsp. salt, or to taste
2 lbs. country-style pork ribs or thick pork chops
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
Pasta De Achiote
(Achiote Paste)
2 tbsp. lard or vegetable oil
1 C achiote
3 C fresh orange juice, heated, or boiling water
1 tbsp. cumin seeds
1 tsp. black pepper corns
1 tbsp. dried Mexican oregano
4 lg. garlic cloves, unpeeled
1 tsp. salt, or to taste
Heat the lard or oil in a small or medium size skillet over medium-high
heat until almost smoking. Add the achiote and saute', shaking the pan
constantly, for 5 minutes. Place the achiote in a heatproof bowl and cover
with the orange juice. Let soak overnight in the refrigerator or at least 3
to 4 hours at room temperature. All the liquid should be absorbed and the
seeds should be somewhat softened.
Heat a small, heavy skillet or griddle over high heat until a drop of
water sizzles on contact. Add the cumin seeds and toast, shaking the pan
frequently, until fragrant. Set the toasted seeds aside. Toast the
peppercorns in the same manner and set aside. Toast the oregano and set
aside. Work carefully while toasting the spices so that they do not scorch;
remove them from the pan as soon as their fragrance is released, 1 to 2
minutes. In the same skillet, roast the garlic cloves over high heat,
turning several times, until dark on all sides and somewhat softened, 5 to
10 minutes. Peel the garlic and set aside with the spices.
Place the soaked achiote, salt and spices in a blender or food processor
fitted with the steel blade. Grind thoroughly with a pulse motion, adding
more water or orange juice, if necessary. Work in batches, if necessary.
The mixture should be a smooth paste. Refrigerate until ready to use.
Can be stored, tightly covered, in the refrigerator several weeks, or
indefinitely in small containers in the freezer.
YIELD: about 3 cups.
George J. Goslowsky
Senior Software Analyst
Intergraph - gjgoslow@ingr.com
Work 730-8223 Fax 730-8227
Run to light from shadow, Sun gives me no rest
Promise offered in the East, broken in the West