Recipe: Adobo Yucateco (Yucatecan Barbecue Sauce) for dear Sheryl.

Dearest Sheryl:

This kind of ADOBO YUCATECO is easy to do & here you find simple instructions for it. It is different from PuertoRican Adobo. Regardless of that it is very good & I had eaten it in "CARNE AL PASTOR", an excellent Mexican dish of sliced grilled pork seasoned with the ADOBO YUCATECO. Try it bby all means dear friend.


Adobo Yucateco (Yucatecan Barbecue)

3 x Ancho chiles, tops removed
1/2 cup Pasta de Achiote, (recipe follows)
1/2 cup Fresh orange juice
2 x Garlic cloves, peeled
1 tsp Dried Mexican oregano
1/4 cup Red wine vinegar
1/2 tsp Sugar, optional
1 tsp Salt, or to taste
2 lb Country-style pork ribs or thick pork chops

Source:"Zarela Martinez - Food from My Heart (Cuisines of Mexico Remembered and Reimagined
I ate this ADOBO with delicious pork chops at a hotel in Merida. I often substitute country-style ribs here. The adobo can also be used to coat a pork loin roast (baste frequently with pan juices)like in the CARNE AL PASTOR. I have used it with great results also on baked chicken wings. If you have no ancho chiles, substitute any dried chile except chile arbol or chipotle. For a hotter flavor, leave in the seeds and veins.

Rinse the chiles under cold running water, removing the seeds and veins. Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Place the chiles on the griddle and heat until their aroma is released, 1 to 2 minutes on each side. Do not let them burn or they will make the dish horribly bitter. Place the toasted chiles in a small bowl or saucepan, cover with boiling water and let soak until somewhat softened, about 10 minutes.

Place the softened chiles, Achiote Paste, orange juice, garlic and oregano in a blender or food processor fitted with the steel blade and process for 1 minute. Scrape down the sides with a rubber spatula, add the vinegar and process again until smooth. Taste for seasoning; add a little sugar, if desired, and the salt.

Rub the ribs or pork chops with the marinade and let rest in the refrigerator, covered, overnight (or for at least 4 hours).

Preheat the oven to 350F. Choose a roasting pan large enough to allow a little space between the pieces and bake the ribs or chops until no pink shows in the center, 20 to 30 minutes. YIELD: 4 servings


Achiote Paste
Source: TOO HOT TAMALES PANTRY STAPLES SHOW

2 tbsps annatto seeds
1 tsp cumin seeds
1 tsp oregano (dried)
6 allspice berries
1 tsp salt
4 garlic cloves -- crushed
4 tbsps lime juice

Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a processor or coffee grinder. Grind to a powderlike
consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator. Use for "Cochinita Pibil" or any grilled seafood.