Recipe: Several Marinades for dear Elma.

Hello dear Elma:

It is with great pleasure that I will share several marinades for PINCHOS. Let me make a short introduction on the subject. As with many other dishes of our cuisine it is based on a Spanish dish called PINCHOS MORUNOS. The Spanish Pinchpos are based on Moorish Shis Kebabs, but the marinades for all are quite different depending on the country serving the PINCHOS.

The basic marinade that you can see in the sides of our roads on Pork Pincho stands is almost similar to the one used many years ago for basting our Lechones asados. It is spread with a painting obrush on the Pinchos while grilling them. The basic recipe is as follows:

1 cup annato oil Aceite de achiote or manteca de achiote- I can surely explain to you the process for making the annato oil if you are not familiar with it)
salt & pepper to taste and
4-5 crushed garlic cloves
1 tbsp crushed oregano.
(I personally add 2 tb honey for the golden color & the very sweet-sour taste that we do love in our grills)

Just mix everything well on a skillet for about 5 minutes. Put it in a glass container and brush the pinchos constantly during the last stages of the cooking process. This marinade can be used for chicken, turkey and even for salmon filets. It is absolutely delicious.

For your benefit I am including one more recipe for your selection:

Mojo de Ajo
(garlic sauce)

1 cup olive oil
8 teaspoons crushed fresh garlic
salt & pepper

* Mix all ingredients in a blender. Make it at least one day ahead for richer flavor. Cover and refrigerate.

Achiote

Used as coloring and flavoring. Gives a very attractive pale orange-red color to rice and many other dishes. Combine 4 tbsp. of annatto seeds with 1 cup of cooking oil or shortening in a saucepan. Cook over low heat until seeds until oil turns red/orange. Be careful that this is not overcooked because the oil will turn bitter. Cool thoroughly, strain and jar. Store in refrigerator until needed. Discard seeds.

Lechon Asado al horno

1-6 pound pork shoulder
5 teaspoons of salt
5 medium garlic cloves
1/2 teaspoon of powdered pepper
1/2 teaspoon of crushed oregano
3 tablespoons of vegetable oil
1 tablespoon of vinegar

Wash the pork shoulder. With a sharp knife make incisions in different place of the pork shoulder. Put salt in the incisions and on the outside. Rub in the salt. Grind together the garlic, pepper, oregano, and 1 tablespoon of salt. Spread this mix on the outside of the pork. Mix the vinegar and the remaining oil and spread on the outside of the pork. Put away in the refrigerator for 1 day. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time. Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven. Turn the oven on 10 minutes before you place the pork shoulder in the oven and set the temperature to 350 F ( I use 3000F for a longer time). Cook the pork for 3 1/2 hours. Then raise the temperature to 375 F and cook for 15 to 30 minutes until the skin is toasted.

PLEASE, give my best wishes and regards to your father. The treatment & therapies change taste but after a while he will recover his taste. Good luck & a hug dear friend,

Gladys, PR