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Author: Subject: puerco en abodaba
vandenberg
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[*] posted on 4-7-2014 at 02:31 PM
puerco en abodaba

Any of you Baja chefs have a good recipe for puerco adobada?

We have a Taco place in Loreto that serves the best adobada I've ever tasted.
The pork is in quarter inch cubes in the sauce. Seems deepfried since a lot of it is semi crunchy.
Any idea how this is done?
We cook a lot of pork and sure like to know the secret to this one.



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DENNIS
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[*] posted on 4-7-2014 at 02:55 PM


Quote:
Originally posted by vandenberg

puerco en abodaba



Is that in the Middle East, Ed?

:lol: Jes kiddin' :lol:



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durrelllrobert
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[*] posted on 4-7-2014 at 04:30 PM
My favorite

Makes: About 12 servings



Ingredients:


Adobo sauce (see recipe)

8 pounds pork shoulder, cut into chunks as for stew

½ cup plus 2 tablespoons olive oil

2 cloves garlic, diced

½ teaspoon freshly ground black pepper

2 bay leaves

1 teaspoon ground thyme

1 teaspoon ground cumin,

1 teaspoon chili powder

Salt to taste

1 cup Pico de gallo

Warm flour tortillas

Crumbled Anejo cheese and chopped cilantro for garnish

Adobo sauce:

24 ounces of any kind of dark beer

5 dried ancho chilies, seeds removed, crumbled slightly

3 dried guajillo chiles, seeds removed, crumbled slightly

1 grilled onion (oil then grill until score marks appear), quartered

3 grilled tomatoes (oil and grill until score marks appear), quartered

5 roasted cloves of garlic (roast in oven or sauté pan until browned)

½ of a 7-ounce can of chipotles in adobo sauce

1 ½ cups red wine

¾ cup red wine vinegar

1 can (8 ounces) tomato sauce

¼ teaspoon powdered cloves

½ teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon granulated garlic

1 tablespoon sugar (see note)

1 3-inch cinnamon stick (wrap and break into small pieces with a meat mallet or hammer)

2 bay leaves


First prepare adobo sauce:

Put beer in a medium-size glass bowl. Add chiles and rehydrate for about 30 minutes.

In a 3-quart pan, combine beer with chiles and all remaining ingredients, making sure they are covered by liquid.

Add water if needed. Bring to a boil then reduce heat to simmer and cook, uncovered, 1 hour.

When done, remove from heat and set aside to cool slightly. Remove bay leaves and transfer to a blender and blend until smooth.

Note: You will need more than half of this sauce to use on pork. Any remaining sauce can be refrigerated or frozen. It is good used over grilled chicken, steak or grilled vegetables.

If you like a slightly sweeter sauce, add a small amount of honey in addition to sugar.

Prepare the pork:
In large pot or skillet brown meat on all sides in oil, stirring regularly. Add garlic, black pepper, bay leaves, thyme, cumin, chili powder, salt and Pico de gallo. Simmer 30 to 40 minutes.

Add Adobo sauce and simmer another 30 to 40 minutes.

Add additional salt to taste if needed. Remove bay leaves and serve with warm flour tortillas, crumbled Anejo cheese and chopped cilantro.



Bob Durrell
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