18 replies to this topic

[Big Nake]

This has interested me for awhile and I'm looking for any information that the PH may have. I've done this a few times and last night I came close to what I think works nicely as a marinade for chicken, pork, fish, skirt steak, etc. I took some dried Ancho, Pasilla, Guajullo and Red Nuevo peppers and dry roasted them for a few minutes and then poured some water in the pan, brought it to a boil and then covered it, turned off the heat and let it sit for 15 minutes. I dry roasted 3 garlic cloves too. I put half of a Vidalia onion into a food processor with some black pepper, cumin, some red adobo sauce from a can of chipotle peppers and a few of the peppers too. I threw the garlic in there as well as the peppers that had been sitting in the boiling water and I also poured a little of that water into the processor as well and then I zipped it up. It's thick and dark red. The flavor you get from the peppers alone is quite weak so the onions and garlic play a big role. Then I took two pork tenderloins & put them into a bag with the marinade along with some EVOO and let that sit in the fridge for a few hours. Then I grilled them and they came out really nice. If anyone has played with this and has any tips or suggestions, fire away. I really like that smoky, red & spicy character and I would really like to do this with a nice inside skirt steak (is that the thicker cut?). Cheers.

Ps. My local grocery store has an unbelievable array of these dried peppers as well as fresh ones.

[Poptop]

I like your build here and what you're sort of describing is a sofrito. I'd might start with a chimmichuri sauce and incorporate some peppers into that. All the peppers you like along with roasted skinned red peppers and maybe a roasted jalapeno too.

[Big Nake]

Yeah, I'm not sure what it's really called so I'm just vaguely saying "marinade". I'm off to the store right now to pick up some other things and I'm going to see what other peppers are available.

[Mike Green]

Maybe roast the onion and add the juice of a lime

[Big Nake]

Maybe roast the onion and add the juice of a lime

I was thinking lime but it's been mentioned that lime will "cook" (or maybe denature) the meat. I would like the flavor of lime to be incorporated into the mix here so I like the idea.

[Mike Green]

I was thinking lime but it's been mentioned that lime will "cook" (or maybe denature) the meat. I would like the flavor of lime to be incorporated into the mix here so I like the idea.

I think you need a little acid in the mix but not like a ceviche. Acid helps with the marinade to penetrate the meat 

[Big Nake]

I think you need a little acid in the mix but not like a ceviche. Acid helps with the marinade to penetrate the meat

I hear that. The onion part could go either way... when it's roasted then the sweetness comes out for better or worse but the lime part is definitely attractive to me.

[BobG]

Sounds close to Carne Adovada (or adobada) sauce. Marinate the pork and slow roast.
One of my favorites from New Mexico.

[Chuck d Rochefort]

I want to do a butt with gochujang.....

[AspenLeif]

That sounded so homo.

AL

[Chuck d Rochefort]

We'll leave it to AL to turn this into a gay discussion

[Big Nake]

Yesterday I found some nice outside skirt steaks at the store. They were about 1/2" thick, maybe 12-15" long and only 4" wide or so. I bought three of those and cut them in half to make 6. I made the marinade the same way except I did add the juice of one lime. I got the Genesis to about 500° (all three burners at about 3/4) and I went 2 minutes on one side and 2 on the other. They could have gone another minute per side... they were a smidge rare but the flavor was good and I think I have the marinade (please give me another name for it if marinade is not appropriate) in the zip code. Smoky, smoldering spice, the garlic and onion were apparent, the cumin came through a little bit, the lime was there... really good and I will try it again.

[bierboy]

This has interested me for awhile and I'm looking for any information that the PH may have. I've done this a few times and last night I came close to what I think works nicely as a marinade for chicken, pork, fish, skirt steak, etc. I took some dried Ancho, Pasilla, Guajullo and Red Nuevo peppers and dry roasted them for a few minutes and then poured some water in the pan, brought it to a boil and then covered it, turned off the heat and let it sit for 15 minutes. I dry roasted 3 garlic cloves too. I put half of a Vidalia onion into a food processor with some black pepper, cumin, some red adobo sauce from a can of chipotle peppers and a few of the peppers too. I threw the garlic in there as well as the peppers that had been sitting in the boiling water and I also poured a little of that water into the processor as well and then I zipped it up. It's thick and dark red. The flavor you get from the peppers alone is quite weak so the onions and garlic play a big role. Then I took two pork tenderloins & put them into a bag with the marinade along with some EVOO and let that sit in the fridge for a few hours. Then I grilled them and they came out really nice. If anyone has played with this and has any tips or suggestions, fire away. I really like that smoky, red & spicy character and I would really like to do this with a nice inside skirt steak (is that the thicker cut?). Cheers.

Ps. My local grocery store has an unbelievable array of these dried peppers as well as fresh ones.

I do something similar, but I add some cider vinegar and Mexican oregeno.

[Big Nake]

I do something similar, but I add some cider vinegar and Mexican oregeno.

Do you add lime juice and vinegar? I keep hearing for these recipes where they call for oregano but I always feel like that's not right... Oregano is an Italian thing. But I suppose I should follow the recipe instead of double-guessing it. Also, one of the better dried peppers seems to be Morita. Smoky flavor and aroma.

[bierboy]

Just cider vinegar. I use lime on the finished product. Try is both ways and see which you like better.

As for oregeno. It is pretty tradional im Mexican food. Just make sure that you get Mexican oregeno. It is different from Italian/Greek.

[Big Nake]

Just cider vinegar. I use lime on the finished product. Try is both ways and see which you like better.

As for oregeno. It is pretty tradional im Mexican food. Just make sure that you get Mexican oregeno. It is different from Italian/Greek.

Good to know. My local store has some serious diversity so I'm sure the Mexican oregano is there. Cheers Amigo.

[Mya]

Just cider vinegar. I use lime on the finished product. Try is both ways and see which you like better.

As for oregeno. It is pretty tradional im Mexican food. Just make sure that you get Mexican oregeno. It is different from Italian/Greek.

this, it's a whole different plant species, and very distinctive

[Big Nake]

this, it's a whole different plant species, and very distinctive

Can you describe what it's like? I'm a fan of regular oregano and have some growing in the backyard but I don't know that I have any experience with Mexican oregano.

[Chuck d Rochefort]

https://www.thekitch...mediterra-93923