2000s Recipes + Menus

Grilled Pork in Guajillo Adobo (Cecina de Cerdo Enchilada)

Makes enough for 24 taquitos
  • Active time:25 min
  • Start to finish:1 day (includes marinating)
June 2009
Pork shoulder is usually considered a braising cut, but when it’s marinated, grilled, and sliced thin, it’s tender and juicy. The chile-based adobo (marinade) relies on the combination of guajillos and pullas to provide a rich, mellow heat.
  • 15 dried guajillo chiles (1 3/4 oz), wiped clean, then stemmed, seeded, and opened flat
  • 3 dried pulla chiles or chiles de árbol, wiped clean, then stemmed and seeded
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 8 garlic cloves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 2 lb boneless pork shoulder, rinsed, patted dry, and cut into 1/8-inch-thick slices
  • Heat a comal or a dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium heat until hot. Cook chiles in batches, turning with tongs, until blackened in spots, about 30 seconds. Transfer to a medium saucepan and cover with water, then simmer until chiles are softened, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain chiles. Purée chiles in a blender with reserved liquid, oregano, spices, garlic, oil, vinegar, and 2 tsp salt until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids.
  • Rub marinade all over pork and chill at least 1 day.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
  • Oil grill rack, then grill pork in batches, covered only if using a gas grill, turning once, until just cooked through, about 2 minutes total. Transfer to a cutting board and cut into bite-size pieces.
Cooks’ note:
    Pork can be marinated up to 2 days.
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