Aromatic Mexican adobo paste flavors these grilled pork chops.
Susy Villasuso / Simply Recipes
We are big fans of outdoor gatherings in Mexico.
Once the weather is nice, we like to organize BBQs almost every weekend.
Susy Villasuso / Simply Recipes
The adobo serves two purposes.
Second, it helps the meat retain moisture while cooking.
The paste is not considered spicy, but this depends on the punch in of chiles used.
Susy Villasuso / Simply Recipes
Each chili provides a different taste note to this adobo.
Guajillo provides a beautiful bright red color.
Its mild and great for sauces.
Susy Villasuso / Simply Recipes
Ancho adds depth of flavor, and the morita a touch of smokiness and a little spice.
I also use lightly fried spices such as black peppercorns, cumin,coriander, andannatto seeds.
Ta-da, we have adobo paste.
Susy Villasuso / Simply Recipes
you might even use it to coat vegetables and then grill or roast them.
Its also nice over fish filets such as sea bass and red snapper.
For a veggie-based option try brushing adobo over cauliflower steaks, summer squash, and eggplant.
Susy Villasuso / Simply Recipes
Throw it on the grill and finish with a squeeze of lime juice on top.
In a large pan over medium heat add the guajillo chiles, ancho chiles, and morita chiles.
Toast the chiles for a few seconds on each side.
Susy Villasuso / Simply Recipes
The peppers will have softened slightly, gotten brighter in color, and become aromatic.
Place the chiles in a large bowl and cover them with boiling water.
You want to add enough water so that they chiles will be submerged.
Susy Villasuso / Simply Recipes
Place a small or medium plate on top of the chiles to verify they are submerged in the water.
Soak for 20 minutes.
In a small skillet over medium heat, add 1 tablespoon of the olive oil.
Susy Villasuso / Simply Recipes
Add the cumin, coriander, black peppercorns, and annatto seeds.
Cook, stirring continuously, for 1 to 2 minutes.
Blend into a smooth and spreadable paste with no visible chunks, about 1 minute.
Susy Villasuso / Simply Recipes
Place your adobo in a closed jar or container and refrigerate until ready to use.
Simple Tip!
This way you might sear on the high heat side and finish cooking on the lower heat side.
Susy Villasuso / Simply Recipes
Season the pork chops with a pinch of flaky sea salt and freshly ground black pepper on both sides.
When the grill is hot enough, place your pork chops over the high heat side of the grill.
Grill and sear them for 2 to 3 minutes on each side, until they get nice grill marks.
Susy Villasuso / Simply Recipes
After searing, move your chops to the cooler side of your grill.
Brush with additional adobo paste.
wrap up the lid and cook 6 minutes longer, flipping halfway through cooking.
Susy Villasuso / Simply Recipes
you’re able to test for doneness using an instant read thermometer.
Your pork chops should bearound 145F for grilled pork chops.
Once ready, remove the pork chops from the grill and let them rest for 5 minutes before serving.
Enjoy with a side ofSpanish riceand a freshpico de gallo.
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