Chile Marinade for Cecina

Adobo para Cecina

Preparation info
  • About

    2 cups

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This useful adobo also works well with other cuts. It makes a great marinade for pork chops. The purée should be the consistency of a heavy paste, not a sauce. It can be made up to 2 days ahead and stored in the refrigerator, tightly covered.


  • 4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
  • 3


Wash and griddle-dry the chiles by the directions. As they are done, place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.

Drain the chiles and place in a blender with all the remaining ingredients. Add cup