Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada

Serves: 4
Total Calories: 110


6 guajillo chiles or 1/4 cup pure chile powder
1/2 cup white vinegar, distilled
4 cloves garlic
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon oregano, dried
1/2 teaspoon cinnamon, ground
1/4 teaspoon cloves, ground
1 piece pork loin, boneless, tenderloin, or chops
8 corn tortillas (6 inches)
guacamole Oaxacan-Style (see recipe)
salsa mexicana (see recipe)


1. If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.

2. Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.

3. Cut the pork loin into 4 broad, thin (1/4 inch thick) sheets. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.

4. Preheat the grill to high.

5. When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 2 to 3 minutes per side.

6. Serve immediately, accompanied by the tortillas, the guacamole, and salsa, wrapping the pork and condiments in the tortillas.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 110
Calories from Fat: 9

This Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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