Mexico City recipe

For a real taste of Mexico, try Canamelar Style Baked Pork. The recipe is named for the Canamelar hacienda near the city of Jalapa, Veracruz.

Note that many people find it necessary to wear rubber gloves when working with chilies. The chemical on the chilies can irritate skin. And never touch your face or eyes when working with chilies.


Start to finish: 4 hours (45 minutes active)

Servings: 8

8 guallijo chilies (guallijo chilies are the dried form of puya chilies, and are brownish red, moderately hot)

3 1/3 pound-piece of pork tenderloin

Salt and freshly ground black pepper

1 1/2 cups white vinegar

2/3 cup vegetable oil

2 cups pineapple juice

6 cloves garlic, whole

To prepare the chilies, heat a griddle until very hot. Place the chilies on the griddle and roast until the skin puckers and chars. Turn the chilies to roast all sides.

Place roasted chilies in a plastic bag, seal the bag and "sweat" the chilies 4 to 5 minutes. Remove the chilies from the bag. One at a time, hold each chili under cold running water and peel. The skins will come off easily. Discard the skins.

Cut off the stems of the chilies, then slit them lengthwise. Remove and discard the seeds and membranes inside.

Rinse the chilies again, then pat them dry with paper towels. Set aside.

To prepare the pork, use a sharp knife to make shallow incisions in the tenderloin. Place the tenderloin in a large baking dish, then sprinkle it with salt and pepper. Set aside.

To prepare the marinade, in a blender or food processor, combine the chilies with the vinegar, oil, pineapple juice, garlic and — teaspoon black pepper. Blend until smooth. Season to taste with salt.

Pour the marinade over the pork, then cover it and let sit at room temperature for — hour.

Preheat oven to 350 F.

Uncover the pork and bake for 2 hours. Remove from the oven, and cool pork in juices. Once cool enough to handle, remove the tenderloin from the pan and finely shred.

Return the pork to the pan and bake until crisp, another 20 to 30 minutes.

To serve, place pork on platter. Serve with Mexican rice, guacamole and tortillas.

Recipe adapted from Patricia Quintana's "The Taste of Mexico," Stewart, Tabori Chang

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