Try this Adobo Yucateco (Yucatecan Barbecue) recipe, or contribute your own.
Suggest a better descriptionI 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 yall 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 dried chile except chile arbol or chipotle. For a hotter flavor, leave in the seeds and veins. 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 Posted to CHILE-HEADS DIGEST by "Goslowsky, George"
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Serving Size: 1 Serving (1082g) | ||
Recipe Makes: 1 servings | ||
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Calories: 71 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14mg | 0 % | |
Potassium 252mg | 7 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 9.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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