If you like carnitas and fajitas, but are in the mood for something a little different, give his recipe a try. I think you'll be impressed with the rich and pungent flavor. The combination of the flavorful meat, guacamole, corn tortillas and other fillings is wonderful. Variations of this recipe are common throughout Mexico and the Southwest, and the pork can be substituted with chicken, red snapper or other white fish, shrimp, or even beef. I adapted this version from a recipe originally from Oaxaca and featured in the Barbecue Bible. Don't be put off by the amount of chiles. This marinade is relatively mild and will not burn your tongue. We served this last night for a dinner party of 20 (triple portions) and it was perfect!
- FOR THE PORK AND MARINADE:
- 6 guajillo chiles or 1/4 cup chile powder (dried guajillo chiles can usually be found hanging in plastic bags in the spice or mexican aisle of your supermarket)
- 1/2 cup distilled white vinegar
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 piece (1 1/2 pounds) boneless pork tenderloin
- FOR SERVING:
- 8-10 corn or flour tortillas
- Oaxacan-Style Guacamole (see recipe below)
- Cilantro leaves
- Fresh Salsa
- Sour cream (optioonal)
- Mexican Rice (optional)
- Pinto or refried beans (optional)
- If using dried guajillo chiles, tear them open and remove the seeds and any tough veins. Soak the chiles in the vinegar for a few minutes until softened.
- Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, cumin, oregano, cinnamon, and cloves in a blender and process to
- a wet paste.
- Lay the pork tenderloin on a cutting board. It should be about 12 inches long. Cut in half so you have two 6 inch pieces. To butterfly each piece, make a horizontal insertion about 3/4 of the way into the tenderloin down the entire length of the piece. Then spread it open with your fingers so that you have a rectangular piece. If you did not insert your knife deeply enough to make a flat piece when butterflied, Insert the knife again and cut a little deeper where needed. Repeat with the other half. Put each half between two oversized pieces of plastic wrap and pound gently with a cleaver or rolling pin until you achieve a uniform thickness of about 1/4 inch.
- Remove the plastic and 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 24 hours.
- Preheat the grill to high.
- When ready to grill, oil the grill grate. Arrange the pork on the hot grate and grill, turning with tongs, until nicely browned and
- cooked through, about 3 minutes per side.
- Serve immediately, sliced thinly, accompanied by the tortillas, the guacamole, and salsa, wrapping the pork and condiments in the tortillas.
- Note: To provide an option for kids with sensitive palates I made two pieces that I marinated liberally with salt, pepper, ground cumin, and a little garlic. The kids ended up liking both.
|Amount Per Serving||%DV|
|Serving Size 273g|
|Recipe makes 4 servings|
|Calories from Fat 41||16%|
|Total Fat 4.62g||6%|
|Saturated Fat 1.3g||5%|
|Trans Fat 0.03g|
|Total Carbs 16.5g||4%|
|Dietary Fiber 2.8g||9%|