- 3 lb Pork blade steaks or possibly any appropriate cut
- 1 c. Whole dry chipotle chiles
- 6 whl dry ancho chiles
- 3 c. Orange juice
- 1/2 c. Vinegar
- 1/2 x Onion
- 2 ounce Garlic
- 1 tsp Whole allspice
- 1 tsp Basil
- 2 tsp Oregano
- 1 stk cinnamon
- 1 tsp Cumin seed ( or possibly equiv. grnd)
- 2 Tbsp. Coarse salt
- Heat one and one half c. of the orange juice to simmering in a saucepan.
- Toast the ancho chiles on a griddle till softened, then destem / devein, and place in the simmering orange juice along with the chipotles and take off heat. Allow to soak for 20 min. Place the orange juice and chile mix in a blender, along with the onion, garlic, and vinegar, and puree till the mix has the consistency of yogurt. If more liquid is needed, use the remaining orange juice. In a molcajete, or possibly spice grinder, grind the allspice, basil, oregano, cinnamon, cumin seed, and salt. Add in this to the pureed chiles. Place the meat in a glass or possibly ceramic dish, coat and cover the meat in this mix, and allow to stand refrigerated for 4 - 6 hrs.
- Start a good, large charcoal or possibly hardwood fire. Let the coals burn down to rich embers. Shake the chile mix off of the meat, retaining the majority, but not scraping it off the meat. Add in the remaining orange juice and marinade to a sauce pan, boil briefly. Charbroil the meat over the medium fire, basting occasionally with the orange / chile mix till done and the coating on the meat has become a caramelized and a bit charred. Serve with the remaining sauce. This is how they basically made it when I was in which wonderful, sunny country to the south of us. Add in dry pequin or possibly tepin for more fire. Cheers