Dinner: Cecina Enchilada (Adobo Marinated Pork Cutlets)

Recipe by Chef Sergio Remolina This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Cecina Enchilada (Adobo Marinated Pork Cutlets)

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 ounces dried ancho chiles
2 whole cloves
2 whole allspice berries
1/2 tablespoon whole cumin seed
1/2 tablespoon dried Mexican oregano
1 teaspoon fresh thyme leaves
1 teaspoon ground cinnamon
1 ounce white vinegar
3 cloves roasted garlic
Kosher salt
4 (8-ounce) pork cutlets, pounded to 1/4 inch thick

Instructions

Clean, seed, and dry-roast chiles on a comal or in cast-iron skillet over medium heat until they are fragrant and slightly toasted, being careful not to burn them. Transfer to a small bowl of hot water and soak until softened, 30 minutes.
On a comal or in a cast-iron skillet over moderate heat, dry-roast the cloves, allspice, cumin, oregano, thyme, and cinnamon, being careful not to burn them.
In a blender, combine the chiles with the roasted spices. Add the vinegar and roasted garlic, and process until smooth, adding water as needed. Season to taste with salt.
Marinate the pork cutlets in the chile paste for at least 8 hours.
Grill the pork cutlets and serve immediately with lime, crema fresca, sliced avocado, salsa, and tortillas.

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