Adobado simply means “marinated.” Because of the high acid content in the marinade, don’t allow the meat to sit for more than eight hours; otherwise, the meat can turn mushy. While the recipe instructions are for broiling the pork, it may also be grilled over a medium-hot fire.
To avoid mashing tender grains of rice, use a fork and fluff it. If you want to skip the rice, serve the chopped pork with warmed corn tortillas (preferably fresh and handmade — try to find a local tortilleria or Latin specialty store that has fresh tortillas). The rice is also great served simply with a fried egg, cheese, and salsa.
|1||Tbsp. packed fresh oregano|
|3 to 4||canned chipotles in adobo (see note)|
|2||Tbsp. packed brown sugar|
|2||Tbsp. chile powder|
|1¼||tsp. kosher salt, plus additional salt for seasoning|
|1||lime, juiced, plus additional 1 lime reserved for seasoning meat|
|2||Tbsp. vegetable oil|
|3||Tbsp. white vinegar|
|1¼ to 1½||lb. pork shoulder, Boston Butt, or loin, trimmed of excess fat, frozen for 30 minutes and sliced crosswise into ⅓-inch-thick steaks|
|3||scallions, root ends and tough tops trimmed, coarsely chopped|
|1||large jalapeño, seeded and coarsely chopped|
|1||bunch fresh cilantro, root ends trimmed, coarsely chopped (about 2 lightly packed cups), plus 2 tablespoons chopped leaves|
|1½||cups long-grain white rice, rinsed well and drained|
|2||Tbsp. olive oil|
|~||Chopped white onion|
Chipotles are smoked jalapeño chiles. They are available dried, but the most convenient — and most readily available — way to purchase them is hydrated and canned in “adobo,” a spicy tomato-based sauce.
This content is from the Matthew Card collection.
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