Cecina Enchilada (Adobo Marinated Pork Cutlets)
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chef Sergio Remolina
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Ingredients
4 ounces dried ancho chiles
2 whole cloves
2 whole allspice berries
1/2 tablespoon whole cumin seed
1/2 tablespoon dried Mexican oregano
1 teaspoon fresh thyme leaves
1 teaspoon ground cinnamon
1 ounce white vinegar
3 cloves roasted garlic
Kosher salt
4 (8-ounce) pork cutlets, pounded to 1/4 inch thick
Instructions
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.
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