1 cup chile caribe
4 cup water
2 tsp salt
3 cloves garlic
2 tbsp ground mexican oregano
2 tbsp ground comino -- ( cumin )
5 lb pork loin chops -- thinly
1 sliced
Directions
Combine the Chile Caribe and water in a blender ans whirl intul
mixed into a sauce. It will become somewhat thick, similar to ketchup
in consistancy. Add salt, garlic, oregano and comino to the sauce and
mix well. Trim the excess fat from the pork and lay slices flat in a
large baking dish. Cover with the sauce; turn the meat once to coat
evenly on both sides. Allow to marinate in the refrigerator
overnight. You can either cook this in the oven covered with aluminum
foil at 325 degrees for 30 minutes then uncover and bake another 30
minutes or grill over a fire with mesquite CHUNKS ( chips just burn
up, chunks give a much better flavor ) that have been soaked for
several hours in water. I prefer the grilling method. I also add a
touch of oil to the marinade and baste my pork loin with it when
grilling. This makes great fajitas or just serve the meat as an
entree with rice and good beans.
Recipe By : Red Fla
From: Western Mexican Cookbook
Servings: 1 servings
Carne Adobado ( Chile-Marinaded Pork ) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Pork; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into distant history, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. However, in the main part, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents which described recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. Aspicius describes how the cooks of Roman times used many herbs and spices, including some familiar names for example thyme, mint and parsley. Over the following few centuries, the wealthy families of Europe tried to serve the most exotic banquets, and consequentially cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes of their peers. When we get to the 1900s, recipe books were increasing in popularity mostly due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Carne Adobado ( Chile Marinaded Pork ) recipe.
