Mexican Style Pork Adobo
5 dried ancho chilies
3 dried California chilies
2 dried pasilla chilies, if available
4 cloves garlic, minced
1 t. dried oregano
1/2 t. ground cumin
1/4 t. ground cloves
1 T. salt
1/2 C. white wine vinegar
4 lbs. pork loin steaks, cut 3/4 inch thick
Garnishes: sliced avocado, thinly sliced red onion, radish rosettes, and salsa
Remove stems and seeds from chilies and discard. Place chilies in a saucepan and add water, just enough to cover. Bring to a boil, reduce heat, and simmer for 5 minutes. Set aside to steep for 30 minutes. Drain chilies and remove any tough pieces of peel.
Place chilies, garlic, oregano, cumin, cloves, salt, and vinegar into a blender or food processor and blend briefly to a textured puree. Spread over the meat, covering both sides. Rub in well. Cover meat and marinate in the refrigerator 1 to 3 days. (If necessary, the meat can be cooked immediately.)
Prepare charcoal fire for direct-heat grilling. When coals are ready, remove excess marinade from steaks and place meat about 6 inches above coals. Grill until well-browned on each side (about 3 to 5 minutes per side).
Marinate cubed pork, peppers, and onions in wine, lemon juice, and olive oil, then skewer and grill until golden brown.
Servings: 8 to 10.