Cecina Pork

Name: Cecina Pork
Total time: 55 min
Yield: 6
Ingredients: 11 guajillo chiles stemmed and seeded; 4 garlic clove; 2 Tbsp apple cider vinegar; 2 tsp dried oregano; 1/2 tsp dried marjoram; 1/2 tsp dried thyme; 1 1/2 tsp kosher or coarse sea salt; 1/2 tsp freshly ground black pepper; 1 mg pork cutlets thinly sliced; vegetable oil to grill

55 mins

Total time

6

Serving

10

Ingredients

Enable cook mode

Ingredients

guajillo chiles stemmed and seeded

garlic clove

Tbspapple cider vinegar

tspdried oregano

¹⁄₂

tspdried marjoram

¹⁄₂

tspdried thyme

1¹⁄₂

tspkosher or coarse sea salt

¹⁄₂

tspfreshly ground black pepper

mgpork cutlets thinly sliced

vegetable oil to grill

Directions

Step 1

Place chiles on an already hot comal or skillet set over medium heat. Toast for about 1 minute per side, flipping as they toast. Place in bowl and cover with boiling hot water. Let them soak until they plump and rehydrate, for about 20 to 30 minutes.

Step 2

Place the re-hydrated chiles and 1 cup of their soaking liquid in the blender, along with the garlic, vinegar, oregano, marjoram, thyme, salt and pepper and puree until completely smooth. Pour into a container and set aside. It can be stored covered in the refrigerator for up to a couple months.

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