Name: Chile Marinade for Cecina (Adobo para Cecina)
Yield: About 2 cups
Cuisine: Mexican
Ingredients: 2 bay leaves; ½ teaspoon dried thyme; 1½ to 2 tablespoons cider vinegar; 4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed; 3 large garlic cloves; One 1-inch piece canela; 2 teaspoons dried Oaxacan oregano or ½ teaspoon dried Mexican oregano, crumbled; 1 teaspoon black peppercorns or freshly ground black pepper; 2 dried avocado leaves, toasted

Preparation info

About
2 cups

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

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.

Ingredients

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

Method

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 ⅓ cup