Yucatan Marinade (Adobo Yucateco)
I ate this adobo yucateco with delicious pork chops in a hotel in Merida. I substitute country-style ribs here but pork chops can be used. The adobo can also be used to coat a pork loin roast. Baste frequently with pan juices.
Ingredients
- 3 ancho chiles tops removed, seeded and deveined, if desired
- 1 2- ounce piece of achiote paste
- 2 cloves garlic
- ½ cup fresh orange juice
- 1 teaspoon Mexican oregano
- Salt to taste optional
- ¼ cup vinegar
- 8 4-ounce country-style pork ribs or 4 8-ounce thick pork chops
Instructions
- Wash the ancho chiles and, while still wet, place on a hot griddle or thick hot frying pan. Heat until the aroma is released, about 2 minutes on each side. Do not allow the chiles to burn as this will turn the entire dish bitter.
- When the ancho chiles are ready, place in a small saucepan and add boiling water to cover. Let rest for 10 minutes or until the chiles are soft.
- Place the chiles, achiote paste, garlic, orange juice, oregano, and salt if desired in the container of the blender. Process for one minute and push down the sides with a rubber spatula and add the vinegar. Process again until smooth. Put through a sieve.
- Rub the ribs or pork chops with the marinade and let rest for 4 hours or overnight.
- Preheat the oven to 375°F.
- Bake the ribs or pork chops until desired degree of doneness is achieved.
Nutrition
Calories: 457kcalCarbohydrates: 22gProtein: 52gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 152mgSodium: 134mgPotassium: 1411mgFiber: 8gSugar: 13gVitamin A: 7033IUVitamin C: 24mgCalcium: 43mgIron: 3mg