Name: Christmas Spicy Pork Loin
Prep time: 210 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 kilos pork loin; 1/2 onions, small; 2 pinches pepper; 2 cloves; 1 pinch cumin; 9 tablespoons salt; 1 liter orange juice; 1/2 cups apple cider vinegar; 100 grams guajillo chile; 1/4 onions; 1/2 heads garlic; 50 grams ancho chile; 1/4 cups apple cider vinegar; granulated chicken bouillon; 1/2 kilos new potatoes; butter; salt, to taste; pepper, to taste

Preparation

3h 30 mins

Medium

FOR MARINADE: Blend 1/2 onion, pepper, cloves, cumin, salt, vinegar, and orange juice, incorporating everything into a container with the previously washed loin. Let it marinate overnight in the refrigerator, ensuring to bathe it in the same juice, even piercing the meat with a fork to allow the juice to penetrate. FOR THE SAUCE: Open, devein, and boil guajillo and ancho chiles in water along with 1/4 onion and 1/2 head of garlic. After boiling, soak for 30 minutes in 1/4 vinegar. Then blend all the chiles with the onion and garlic, strain, and cook while seasoning with salt and Knorr Swiss. (Try to make it a bit saltier than usual)