Carne Adobada Guatemalteca
Serves 1
Directions
- 1Cut the pork roast into thin slices and remove the membrane from the baby back ribs and cut them into smaller portions.
- 2Place the meat in a bowl and season with 1 tablespoon of salt and 1 tablespoon of seasoning. Add 2 1/2 cups of white vinegar to cover the meat and refrigerate for 8 to 12 hours to cure.
- 3Roast the tomatoes, onions, garlic, bell pepper, chile pasilla, chile guaque, and chile guaque on a griddle until charred.
- 4In a pan, toast the pepitoria, then add cinnamon stick and sesame seeds until golden. Remove from heat.
- 5Peel the roasted tomatoes and peppers, then place them in a blender with the onions, garlic, toasted spices, black pepper, thyme, bay leaves, oregano, cloves, a pinch of cumin, and achiote for color. Blend until smooth.
- 6Heat a little lard in a pan and add the blended sauce. Stir in 1 tablespoon of chicken bouillon, a pinch of salt, and a splash of vinegar. Simmer for 15 minutes until thickened.
- 7Remove the meat from the vinegar, season with 1 tablespoon of chicken bouillon and achiote, then massage in the prepared sauce. Let marinate for at least 3 days in the refrigerator for best results.
- 8Cook the marinated meat on a hot grill.
Ingredients
- 10 lbs pork shoulder butt roast
- 10 lbs pork baby back ribs
- 1 tbsp salt
- 1 tbsp chicken bouillon seasoning
- 2 1/2 cup white vinegar
- 6 tomato
- 2 white onion
- 19 garlic clove
- 1 bell pepper
- 1 chile pasilla
- 1 chile guaque
- 1 tbsp pepitoria
- 1 cinnamon stick
- 1 tbsp sesame seed
- 25 black pepper
- 1 fresh thyme
- 10 bay leaf
- 1 tbsp oregano
- 16 clove
- cumin (optional)
- achiote (optional)
- 1 lard
- 1 tbsp chicken bouillon
Equipment
knifecutting boardlarge mixing bowlgriddleskilletblendertongsgrill
Tips
- You can taste the marinade as you go and adjust the amount of salt to your preference.
- For the best flavor concentration, let the meat marinate in the refrigerator for at least three days before grilling.