dinner
Oaxaca Grilled Pork
This is as close as you get to carne asada in Oaxaca. You’ll find cecina on menus on top of enfrijoladas, on your tlayudas (this page), and just served on a plate. The dried chiles not only add an addictive flavor, but a beautiful color as well that lends itself to perfect grill marks.
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Prep Time
2 days
Scale Recipe
- guajillo chiles (2½ ounces/70 g), stems and seeds removed20
- garlic, peeled8 cloves
- dried oregano¾ tablespoon
- dried thyme1 teaspoon
- cumin seeds¼ teaspoon
- whole cloves4
- whole allspice berries2
- large white onion (5¼ ounces/150 g), roughly chopped½
- (120 ml) apple cider vinegar¼ cup
- grapeseed oil2 tablespoons
- sea salt3 tablespoons
- sugar1 teaspoon
- ground cinnamon¼ teaspoon
- bay leaf1
- pounds (910 g) thinly sliced pork loin cutlets2
Instructions
1
Bring a pot of water to a boil. Remove from the heat, submerge the chiles in the water, and cover. Leave for 15 minutes or until the chiles are very tender. Drain, reserving ½ cup (120 ml) of the soaking liquid.
2
On a comal or skillet over medium heat, place the garlic and toast until aromatic and the edges are lightly charred. In a molcajete or spice grinder, grind the oregano, thyme, cumin seeds, cloves, and allspice berries.
3
Put the softened chiles with the reserved soaking water into a blender, along with the ground spice mixture, garlic, onion, vinegar, oil, salt, sugar, cinnamon, and bay leaf. Blend until smooth. Set aside.
4
One at a time, place each slice of cutlet between two sheets of parchment paper on a butcher block.
5
Using a meat mallet, pound the meat until it is as thin as possible, almost as thin as sliced ham, without the meat breaking apart.
6
Using a gallon-size resealable bag, add the marinade and the pounded cutlets. Seal and let sit in the refrigerator for at least 30 minutes or overnight.
7
Remove the cutlets in their marinade from the refrigerator to allow them to reach room temperature before grilling.
8
Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450°F (230°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
9
Using a pair of kitchen tongs, Remove the pork slices from the marinade and put them on the grill directly over the high fire.
10
Close the lid and cook, turning once, about 3 to 5 minutes on each side.
11
Transfer the meat to a cutting board and let rest for 5 minutes.
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