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.
How To make Ancho And Chipotle Rubbed Pork Loin's Videos
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.
#shorts #chili #chiliconcarne #mexican #food #spicy #spicyfood #chilies #peppers #hot #serano #ancho #beef #grill #delicious #recipe #cookin
Adobo Sauce - Popular Mexican-Style Sauce
This homemade adobo is a versatile sauce for soups and stews popular in Mexican cuisine. With dried Mexican chili peppers and wonderful seasonings, this sauce is earthy and huge on flavor. So good for so many different recipes!
CHAPTERS:
0:00 What is Adobo Sauce
0:22 De-seed Peppers
1:18 Toast Peppers
2:27 Re-hydrate peppers
2:42 Cook Remaining Ingredients
4:52 Hydrated Peppers
5:25 Blend Sauce
7:29 Serve
THINGS YOU’LL NEED:
4 guajillo peppers
4 ancho peppers
3 cups hot water or enough to cover the dried peppers + ½ cup
1 tablespoon olive oil
1/2 small onion chopped
4 cloves garlic chopped
2 tablespoons tomato paste optional for a milder flavor
½ teaspoon Mexican cinnamon or use cinnamon
½ teaspoon cumin
½ teaspoon Mexican oregano or use oregano
½ teaspoon sugar optional, to taste – see my NOTES on Optional Spices
Salt to taste
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#sauce #saucerecipe #mexicanfood #chilisauce #spicysauce
Cocoa Cherry Pork Tenderloin Recipe - Cocoa-Rubbed Pork with Cherry Sauce
Learn a Cocoa Cherry Pork Tenderloin Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Cocoa Cherry Pork Tenderloin Recipe!
How To Make Dried Ancho Peppers and Dried Guajillo Chilis Sauce - Recipe
Want more delicious Mexican Recipes? Get a FREE Mexican Recipes Cookbook here -
**********
Ingredients:
3 dried chile ancho -
2 dried chile guajillo -
2 cloves of garlic
Cinnamon
¼ of an onion
Salt
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I saved $100s on Chipotle with this recipe
The only fast food meal that I eat, only cheaper and more macro friendly. Have your Chipotle your way for nearly a third of the price! Blind taste test and review at end.
⚪COMPARISONS⚪
~ COST ~
Typical cost for me for chipotle steak bowl
$9.60 w/o guac
$12.00 w guac
Total Cost for 6 Chipotle Bowls, Homemade (Spices Included)
$21.12
$3.52/Bowl
6 Bowls in Total
~ MACROS ~
PER MY BOWL
Cal: 738
P: 54g, C: 101g, F: 16g
PER CHIPOTLE STEAK BOWL
Cal: 960 (from more guac)
P: 45g, C: 93g, F: 45g
~ TASTE ~
“More Chipotle Than Chipotle”
⚪FULL RECIPE⚪
~ INGREDIENTS ~
MARINADE & MEAT
- 3 cloves garlic
- 1 tbsp (14g) tomato paste
- 1 tbsp (14g) (apple cider) vinegar
- 1 tbsp (15g) olive oil
- 2 tbsp (12g) ancho chili powder
- 2 ½ teaspoons (7g) cumin
- 2 ½ teaspoons (2.5g) oregano
- ½ tsp (0.8g) garlic powder
- 2 tsp (12g) salt
- 1 tsp (2g) black pepper
- ½ tsp (2g) paprika (smoked)
- ½ tsp (1g) cayenne (optional)
~¼ c water (more if too thick)
- 2-2.5 Ibs (1kg) pork tenderloin
ADD-INS
- 2 8.5oz cans corn (or 1 Ibs (½ kg) frozen corn)
- 2 14.5oz cans diced tomatoes (or 4 fresh Roma, diced)
- 1 bunch of cilantro
- 1 large red onion
- 2 bell peppers
- 2 jalapeno peppers
- 2 limes
- 1 lemon
- 405g (2 ¼ c) long grain brown rice (or rice of choice), washed +
- 1 ¾ c water
- 2 15.5oz cans pinto beans
- 120g shredded mozzarella cheese
- 2 medium (3 small) avocados
- Shredded romaine or green leaf lettuce
- Salt (to taste)
- Olive oil (as needed)
~ INSTRUCTIONS ~
- Blend the marinade ingredients together and cover the tenderloin with it.
- Marinade tenderloin 30 minutes-Overnight (the longer the better).
- Julienne the peppers and onions and prepare the other toppings.
- Set oven to 400 F (204 C).
- Wash rice and pressure cook on high for 22 min. (10 min. natural release) (or simmer covered in 4 ½ c water on stove for 45 min. and sit covered for 10 min.)
- While the rice is cooking, sear the tenderloins on all sides on high heat.
- Deglaze with ½ c water.
- Add meat, deglazed pan juices, and what’s left of the marinade to glass baking dish. Cover. Place in oven for 20 mins.
- Saute bell peppers and onions in pan on med-high heat in a bit of oil and seasoning.
- Remove veg and immediately add in pinto beans. Simmer with some water and season.
- Remove cover from meat and cook for 5 more mins. or until internal temp reads 145 F (62 C)
- Release pressure on rice and open pot. Remove meat from oven and let rest for 5 mins. on cutting board.
- Scrape all juices and sauce from baking dish into a large bowl.
- Cube meat and mix into sauce.
- Finish preparing rice and plate your bowl.
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Grilled Ribeye Steak with Ancho Chipotle Glaze
How to make a Grilled Ribeye Steak on a Weber Gas Grill.
Ingredients:
1/2 cup honey
1 large chipotle chili
2 teaspoons ancho chili powder
1 Tablespoon dijon mustard
1 Tablespoon vegetable oil
salt/pepper/oil