Exquisite pork loin enchilado accompanied with chambray potatoes, excellent for a Christmas dinner.
Learn more about Cecy Galván
Ingredients8 portions
Preparation
TO prepare the marinade: Grind 1/2 onion, pepper, cloves, cumin, salt, vinegar and orange juice, put everything in a container with the previously washed pork loin. Let marinate overnight in the refrigerator using the juice itself, even chopping the meat with a fork so that the juice can penetrate.
FOR THE ADOBO: The guajillo and ancho chili peppers are opened, deveined and boiled in water together with 1/4 onion and 1/2 head of garlic. After boiling, soak 30 minutes with 1/4 vinegar. Then all the chiles are ground together with the onion and garlic, strained and stewed seasoned with salt and Swiss Knorr. (Try to leave it a little more salty than normal)
FOR CAMBRAY POTATOES: Wash well and fry with butter, salt and pepper. (It does not matter if they do not cook completely, they will go into the oven and finish cooking there)
BAKE: Preheat the oven to 200 ° (392F) a half hour before. Butter the entire mold where the loin will be baked, drain the marinade and potatoes along with the loin (do not empty all the juice to marinate). Leave to cook in the oven for about 3 hours, checking every hour and bathe the loin with the same chili. After 3 hours and ensuring that the meat is soft, remove from the oven, let stand and serve
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