Best Cecina Enchilada Adobo Marinated Pork Cutlets Recipes

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CHILE-MARINATED PORK IN THE STYLE OF OAXACA / CECINA ADOBADA



Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada image

Number Of Ingredients 14

FOR THE PORK AND ADOBO:
6 guajillo chiles or 1/4 cup pure chile powder
1/2 cup white vinegar, distilled
4 cloves garlic
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon oregano, dried
1/2 teaspoon cinnamon, ground
1/4 teaspoon cloves, ground
1 piece pork loin, boneless, tenderloin, or chops
FOR SERVING:
8 corn tortillas (6 inches)
guacamole Oaxacan-Style (see recipe)
salsa mexicana (see recipe)

Steps:

  • 1. If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.2. Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.3. Cut the pork loin into 4 broad, thin (1/4 inch thick) sheets. 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 6 hours.4. Preheat the grill to high.5. When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 2 to 3 minutes per side.6. Serve immediately, accompanied by the tortillas, the guacamole, and salsa, wrapping the pork and condiments in the tortillas.Serves 4

Nutrition Facts : Nutritional Facts Serves

ENCHILADA CHOPS



Enchilada Chops image

This is a very inexpensive, easy and quick recipe that I threw together when I was kind of in the mood for Tex-Mex, but totally in the mood for something a little spicy and different... and EASY. My family really liked it and I hope you do too. This recipe can easily be adapted to your family's taste.

Provided by Katchick

Categories     Pork

Time 35m

Yield 3 serving(s)

Number Of Ingredients 4

6 boneless pork chops, thin cut
1 (10 ounce) can hot enchilada sauce (I used Old El Paso Hot)
1 cup monterey jack cheese (shredded)
1/4 cup onion (finely chopped)

Steps:

  • Lay pork chops in baking dish and cover with the enchilada sauce.
  • Bake uncovered at 350 for 20 minutes.
  • After 20 min with chops in the oven, turn them in the sauce and bake 10 more minutes.
  • Turn off the oven and remove baked and coated chops from the dish and place on a platter.
  • Cover with finely chopped onions and shredded cheese and put them back into the warm oven just to melt cheese.
  • Serve and enjoy.

Nutrition Facts : Calories 757.1, Fat 37.1, SaturatedFat 16.2, Cholesterol 281.4, Sodium 1199.3, Carbohydrate 9.4, Fiber 1.8, Sugar 7.1, Protein 90.7

CECINA ENCHILADA (ADOBO MARINATED PORK CUTLETS)



Cecina Enchilada (Adobo Marinated Pork Cutlets) image

Provided by Sergio Remolina

Categories     Pork     Marinate     Dinner     Spice     Grill     Grill/Barbecue     Chile Pepper     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

4 ounces dried ancho chiles
2 whole cloves
2 whole allspice berries
1/2 tablespoon whole cumin seed
1/2 tablespoon dried Mexican oregano
1 teaspoon fresh thyme leaves
1 teaspoon ground cinnamon
1 ounce white vinegar
3 cloves roasted garlic
Kosher salt
4 (8-ounce) pork cutlets, pounded to 1/4 inch thick
For serving:
Lime wedges
Crema fresca
Sliced avocado
Salsa
Tortillas

Steps:

  • Clean, seed, and dry-roast chiles on a comal or in cast-iron skillet over medium heat until they are fragrant and slightly toasted, being careful not to burn them. Transfer to a small bowl of hot water and soak until softened, 30 minutes.
  • On a comal or in a cast-iron skillet over moderate heat, dry-roast the cloves, allspice, cumin, oregano, thyme, and cinnamon, being careful not to burn them.
  • In a blender, combine the chiles with the roasted spices. Add the vinegar and roasted garlic, and process until smooth, adding water as needed. Season to taste with salt.
  • Marinate the pork cutlets in the chile paste for at least 8 hours.
  • Grill the pork cutlets and serve immediately with lime, crema fresca, sliced avocado, salsa, and tortillas.

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