I’m taking very little credit for this one! This is a recipe I picked up at a Mexican Chillies workshop in Picado with the wonderful Lily Ramirez-Foran. I had some extra dried chillies lying around and didn’t want to have any thing left over so I’ve added a few more chillies, which has added a whole other level of hot!
The best way to serve this up is in some delicious taco, topped with some diced onion and pineapple, and coriander if you like it. You can pick up the dried chillies, chipotles, Mexican oregano and tacos in Picado.
- 500g pork fillet, cut into small chunks
- 2 tomatoes
- 4 dried Guajillo chillies
- 4 dried Ancho chillies
- 4 or 5 chipotle peppers in adobo sauce
- 3 garlic cloves
- 1 onion, diced
- 1/4 cup of cider vinegar
- 1 cup of orange juice
- 200g chopped pineapple
- 3 cloves
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 tablespoon salt
- In a small hot, dry pan charr the tomatoes on each side. This will take about 10 minutes and each side should be almost black.
- Meanwhile clean all the seeds and stems from the chillies and put them in a pot of water. Bring to the boil and dimmer for around 10 minutes, until soft.
- Next put all of the ingredients into a blender or food processor and blend to a smooth, thick sauce.
- Put the pork into a large bowl and cover with the sauce. Ideally let marinade for 2 to 24 hours in the fridge.
- To cook heat a pan and add some olive oil. Cook the meat in 2 or 3 batches. There’s no need to wash or clean the pan in between cooks. Most of the marinade should reduce during cooking.
- Once done serve up on some tacos for an incredible meal.