How To make Ancho And Chipotle Rubbed Pork Loin
3 dried Ancho chilies
2 dried chipotle chilies (or 2 chipotles canned in
1 teaspoon minced garlic
1 tablespoon lard (you may substitute vegetable oil)
1 tablespoon ground cumin
Pinch of ground cloves 2 teaspoons salt
1 teaspoon freshly ground black pepper
1 boneless loin of pork (about 1 1/2 to 2 pounds)
1 medium white onion, very thinly sliced
Toast the dried chilies by putting them in a preheated 200 degree oven for 3 minutes; you should smell them toasting when you open the oven door. (If using canned chipotles, toast only the Ancho.) Remove the toasted chilies from the oven and open them up. Remove and discard the seeds and stems. Place the chilies in a bowl and cover with hot water.
When chilies are soft (after about 15 minutes), remove them from the water and place them (or the Ancho and the canned Chipotle) in the work bowl of a food processor, along with the garlic, lard, cumin, cloves, salt, and pepper. Pulse to make a rough paste. Rub the paste all over the pork loin with your fingers. Cover the rubbed pork and refrigerate for 8 hours. Remove it from the refrigerator 1 hour before you're ready to put it in the oven.
Make a bed of half the sliced onion in the clay pot. Lay the marinated pork loin over it. Cover the pork with the remaining onion.
Most clay pots call for soaking the lid and then placing the entire pot, with food inside, in a cold oven before turning on the heat. Follow the instructions for your pot. In any case, the oven should be set at 300 degrees. Once the oven is hot, cook the roast for 1 hour. Do not open the pot. After an hour, remove the roast from the oven. Let it sit in its broth for 10 minutes. Slice the roast thinly and serve.
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Maple Glazed Baked Pork Tenderloin
This recipe transforms a baked pork tenderloin into something really incredible. Juicy and tender pork tenderloin with an unforgettable maple glaze. The glaze has so many levels of flavor and it coats the pork in a beautiful glossy finish.
I love serving it with fluffy, white rice and pineapple salsa.
Printable Recipe:
Simple & Delicious ONE Pan Ancho Pork Tenderloin ????????
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Welcome to Marie's Kitchen!
We're making Ancho Pork Tenderloin & it's made in ONE PAN!
It has sooooo much flavor without being too spicy so it's perfect for everyone!
I've been getting more requests for one pan meals - do you have any requests for recipes that you'd like to see?
If so, let me know in the comments below! ????
Pork Tenderloin with Ancho Chili Sauce, Asparagus, and Homestyle Mashed Potatos
How to make a meal of Pork tenderloin with ancho chili sauce, asparagus, and home style mashed potato's.
Chili Con Carne
Link for that Cooker here -
Ingredients
4 guajillo peppers
2 ancho peppers
4 pound chuck roast cut
2 tbs paprika
1 tbs Mexican oregano
1 tbs black pepper
1 tsp cumin
1 tsp ground coriander
Salt to taste
2 tbsp olive oil
3 serano peppers chopped
1 large onion
8 cloves garlic
4 roma tomatoes
2-3 chilies in adobo sauce
4 cups beef stock
Cut the meat into cubes, sprinkle with your favorite seasoning and fry over high heat for couple minutes. Clean and boil dried peppers for 10 minutes. If you want more spicy, you can use that water instead of the broth. Char the veggies on the grill. Then add everything in a blender (except meat and beans????) and cook in an Afghan Pressure Cooker for 1 hour (you can do it in a crockpot, just cook for about 3 hours on low heat). Serve with warm tortilla, Qeso Fresco (recipe on my page) and of course fresh cilantro from my garden. What can I say - it's delicious. P.S. I don't have a garden, I tried to grow a lot of things, everything was lost.
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Recipe Pork Tenderloin and Chorizo Fried Fondue with Chipotle Mayonnaise, Guacamole and Ancho Bbq
Recipe - Pork Tenderloin and Chorizo Fried Fondue with Chipotle Mayonnaise, Guacamole and Ancho Bbq Sauce
INGREDIENTS:
●1 recipe Chipotle Mayonnaise, recipe follows
●1 recipe Guacamole, recipe follows
●1 recipe Ancho BBQ Sauce, recipe follows
●Vegetable shortening, for deep frying
●1 pound pork tenderloin , trimmed and cut into 3/4-inch cubes
●1 pound chorizo sausage, cut crosswise into 1/3-inch thick slices
●1 cup mayonnaise, preferably homemade
●2 cloves garlic , minced or pressed
●1 chipotle pepper in adobo sauce
●1 teaspoon lemon or lime juice
●1/2 teaspoon ground cumin
●1/2 teaspoon Mexican oregano
●2 Florida avocados, peeled and mashed
●1 lime, juiced
●2 tablespoons finely chopped onion
●1 jalapeno pepper, seeded and minced
●1 or 2 cloves garlic, minced
●1/2 teaspoon salt, or to taste
●1/2 cup granulated sugar
●1/4 cup cider vinegar
●2 tablespoons tomato paste
●1 tablespoon sesame oil
●1 tablespoon molasses
●1 tablespoon soy sauce
●2 teaspoons chili peppers packed in adobo sauce
COOKING CHIRIZO STUFFED PORK LOIN WITH CHIPOTLE CREAM
Pork Recipe:
8lbs pork loin
2lbs chirizo
1 cup chop tomato
1large onion
2 tlbs chop garlic
2 tsp oregano
2tsp cumin
2 tsp black spice
2 cups panko bread crumbs
1/2 cup cilantro stem
Butcher twine
Sauce recipe:
1 cup white wine
1 large onion
1 tlbs garlic
1 tlbs oregano
1 tbls cumin
2 tsp black pepper
4 cup cream
3 tbls Chipotle adobo
1 tsp xanthan gum
1/2 cup cilantro leafs