Impress your guests with this legendary dish that combines rich culinary traditions of Mexican cuisine.
The dry chillies used for the adobo sauce give this dish a deep savoury flavour that perfectly complements the tender pork fillet, making it a beloved favourite for any special dinner menu.
Serves 4
INGREDIENTS:
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- 4 Guajillo Dry Chiles
- 4 Pasilla Dry Chiles
- 4 Ancho Dry Chiles
- 2 Cups boiling water
- 4 Garlic cloves
- 1/3 Onion, sliced
- 1 Pork fillet on the bone 800 gr
- 4 TBS oil
- 1 TBS Epazote
- 1/3 tsp cumin
- 2 Tomatoes cut in wedges
- 3 Baby potatoes, cut in quarters
- Oil for frying
- Salt to taste
- Taco Seasoning
DIRECTIONS:
- Roast chiles on a medium heat skillet. Be careful to remove promptly as they burn easily.
- Hydrate the chiles in the boiling water for 20 minutes. (Reserve the water)
- Remove seeds and fry in oil with the onion and garlic.
- Transfer to a blender and liquidise together with the tomatoes, epazote and cumin; add a bit of the water from the chiles if necessary. Check seasoning.
- Place the meat and adobo sauce in a plastic bag and marinate for at least 2 hours.
- On a skillet, sear the loin and then place in the oven at 180 *C for 35 minutes. At half time, baste the meat with the adobo sauce.
- Sprinkle the potatoes with Taco Mix, fry them in oil and serve together with the fillet.
Buen Provecho!
