Pork In Guajillo Chile Sauce With Avocado Recipes

PORK BRAISED IN GUAJILLO CHILE SAUCE

Steps:

• Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
• Pour in enough cold water to cover the meat by about 2 inches.
• Add 2 tablespoons salt, bay leaf and bring to a boil.
• Boil for one hour, skimming foam off surface as necessary.
• Cut the stems off the guajillo chiles. Tap out the seeds.
• Heat oil in a medium skillet over medium heat.
• Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
• Lift out chiles and repeat with remaining chiles.
• Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
• Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
• After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
• Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
• Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
• Pour the chili sauce into the pot slowly, stir well.
• Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
• Serve hot over white rice or with flour tortillas.

GUAJILLO CHILE MARINADE

Steps:

• Blend all ingredients in the blender for 5 minutes. If the sauce is too thick you can add an additional tsp of vinegar and a tsp of water.
• Pour the sauce in a sauce pan and cook on low for 20 minutes stirring occasionally.
• Let the sauce come to room temperature and then marinate your favorite meat in this sauce for 2 hours and up to 6 hours.

PORK ENCHILADAS ROJAS

Steps:

• For the sauce and filling:
• Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
• Bring guajillo, ancho, and morita chiles and stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
• Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
• Preheat oven to 250°F. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 1/2-2 hours; season with salt.
• Skim excess fat from chile sauce; discard bay leaves. Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix 1/2 cup chile sauce into pork; season with salt. Set remaining sauce aside.
• For the assembly:
• Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
• Dip both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
• Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.
• Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.
• Do Ahead
• Pork can be braised 3 days ahead. Let cool in chile sauce (do not shred); cover and chill.

PORK IN GUAJILLO CHILE SAUCE WITH AVOCADO

Steps:

• 1. Prepare the guajillo sauce, adding the anise seeds when blending the sauce. Reserve sauce. 2. Preheat the oven to 450°. Put the potatoes in an ovenproof casserole dish. Drizzle with about 1 tablespoon olive oil and toss the potatoes to coat with oil. Cover with foil and have the potatoes ready to go in the oven 25 minutes before the meat. 3. Meanwhile, trim the pork tenderloins of all silver skin. Rub the meat all over with olive oil. Season with salt and pepper. Line a heavy baking sheet with foil. Arrange the meat on the pan. Crimp the foil into a rim around the outside of the tenderloins. Let stand at room temperature 25 minutes. Put the potatoes in the oven. 4. Put the pork in the oven, and remove the foil from the potatoes. Continue to roast the potatoes 20 to 25 more minutes, and roast the pork 20 to 25 minutes or until no longer pink inside (155° to 160° on a meat thermometer). To serve, reheat the sauce. Slice the pork thinly and arrange on a serving platter. Stir any meat juices from the pan into the chile sauce. Spoon the sauce over the meat. Surround with the roasted potatoes and sliced avocados.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.