Exquisite pork loin enchilado accompanied with potatoes cambray. I like this recipe a lot, I hope you like it. Prepare it, they will see that they will not regret it.
Learn more about Cecy Galván
Ingredients8 portions
Preparation
TO MARINATE: Grind 1/2 onion, pepper, cloves, cumin, salt, vinegar and orange juice, put everything in a container with the spine previously washed. Let marinate overnight in the refrigerator trying to dip it in the same juice, even chopping the meat with a fork so that the juice jumps.
FOR THE ADOBO: The chiles huajillo and broad chili are opened, devened 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 cooked seasoned with salt and Swiss nork. (try to leave a little more salty than normal)
FOR CAMBRAY POTATOES: Wash well and fry with butter, salt and pepper. (It does not matter if they are not cooked completely, they will go into the oven)
BAKE: Drain the marinade and potatoes on the spine, trying to empty a bit of the juice before marinating. 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, leave and serve.
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