Chile Marinated Pork Oaxaca Style
This recipe is inspired by the indigenous-influenced spicy food of Oaxaca, a remote mountainous region in Mexico known for its rich culinary heritage. Barbacoa is a traditional cooking method in which a whole pig, goat, or sheep is steamed in an underground oven. Our Barbacoa Rub adds the authentic flavors of traditional Barbacoa cooking without the need for an underground oven.
To cook the pork correctly, simply butterfly the loin by slicing it lengthwise, pounding it flat, and then grilling it. The Spices, Inc. taste testers unanimously agreed that the delectable combination of tender meat and spicy pico de gallo, enveloped in corn tortillas, is a culinary delight.
Ingredients:
- 3 Guajillo Chiles
- 3 Pasilla de Oaxaca Chiles
- Boiling water
- 1½ pounds pork tenderloin
- 1/2 cup apple cider, red wine, or white distilled vinegar
- 4 cloves garlic
- 1½ Tablespoons Barbacoa Rub
- 8 corn tortillas
- Pico de gallo
Instructions:
- Remove stems and seeds from chiles. Place chiles in a bowl and add boiling water enough to cover chiles then cover with plastic wrap. Let soak for 20 minutes.
- Butterfly the tenderloin. Slice down the length of the tenderloin almost all the way through, leaving about an inch or so uncut along the side to act as a hinge. When cutting, keep your knife parallel to the cutting board. Then spread open the tenderloin like it is a book and use a mallet or rolling pin to flatten it into one large piece. Place in a glass baking dish and set aside.
- Place the rehydrated chiles, vinegar, garlic and Barbacoa Rub in a food processor. Process to a smooth paste. Rub marinade on tenderloin so it is completely covered. Cover with plastic wrap and let marinate for 2 hours.
- Set up grill and preheat to high.
- When grill is ready, brush grates with oil and place tenderloin on grill. Cook until nicely browned, 3-4 minutes per side.
- The tenderloin is ready when the internal temperature reaches 145 degrees F.
- Remove from grill and let meat rest for 10 minutes.
- Slice and serve with corn tortillas and pico de gallo.
