Ingredients
- 900 g pork, diced
- 5 guajillo peppers
- 3 ancho peppers
- 4 garlic cloves
- 1/2 onion
- 1 cinnamon stick
- 2 cloves
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons vinegar
- Salt to taste
- 500 g water
Step-by-step
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- Rehydrate the peppers 10 minutes. Put them in the mixing bowl with the garlic, onion, cinnamon, cloves, cumin, oregano, vinegar and 200 g water. Blend 1 min/speed 9.
- Strain the adobo and spread half of it over the pork; let rest 20 minutes.
- Sear the meat in a pan and set it aside.
- Pour the rest of the adobo into the mixing bowl with the seared pork and the remaining water. Set 40 min/100°C/reverse/spoon speed.
- Check that the meat is tender; if not, add 10 more minutes.
- Adjust the salt and serve with rice and beans.
Tips
- The vinegar rounds out and enhances the adobo — adjust to taste.
- Marinate the meat overnight for a deeper flavor.
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