Lomo de Cerdo con Salsa de Cebollas RojasA cooked tangy red onion sauce spooned over roasted pork is a modern adaptation for this Mexican-style dish that's been a favorite among my cooking students.
Season all over with the oregano, garlic, salt, and pepper.
Place the roast in a roasting pan on a rack and roast, uncovered, until browned and no longer pink inside, about 1 hour 10 minutes, or until a meat thermometer reads 160°.
Meanwhile, prepare the onion sauce.
When the roast is done, remove it from the oven and let it rest about 5 minutes.
Reheat the sauce.
Slice the meat and arrange on a platter or individual serving plates with a portion of the onion sauce spooned on top.
Cerdo en Salsa de Chile Guajillo con AguacatePatricia Quintana prepared this excellent dish in her Mexico City cooking school some years ago. Fresh avocado leaves covered the pork to add a mild anise flavor to the meat as it cooked. Fresh avocado leaves are hard to find, so I substitute anise seeds in the sauce for a similar flavor. Roasted potatoes and sliced avocados are presented with the saucy pork.
2largeavocadosHass variety preferred, peeled and sliced crosswise
Instructions
Prepare the guajillo sauce, adding the anise seeds when blending the sauce.
Reserve sauce.
Preheat the oven to 450°.
Put the potatoes in an ovenproof casserole dish.
Drizzle with about 1 tablespoon olive oil and toss the potatoes to coat with oil.
Cover with foil and have the potatoes ready to go in the oven 25 minutes before the meat.
Meanwhile, trim the pork tenderloins of all silver skin.
Rub the meat all over with olive oil.
Season with salt and pepper.
Line a heavy baking sheet with foil.
Arrange the meat on the pan.
Crimp the foil into a rim around the outside of the tenderloins.
Let stand at room temperature 25 minutes.
Put the potatoes in the oven.
Put the pork in the oven, and remove the foil from the potatoes.
Continue to roast the potatoes 20 to 25 more minutes, and roast the pork 20 to 25 minutes or until no longer pink inside (155° to 160° on a meat thermometer).
To serve, reheat the sauce.
Slice the pork thinly and arrange on a serving platter.
Stir any meat juices from the pan into the chile sauce.
Spoon the sauce over the meat.
Surround with the roasted potatoes and sliced avocados.
Cerdo Al PastorIn small restaurants all over Mexico, vertical spits slowly roast marinated pork to perfection. A small peeled pineapple is often positioned on top of the spit, to allow the juices to drip down and flavor the meat as it cooks. Thin bits of cooked pineapple are later served with the meat.Since most home kitchens lack a vertical spit, here's a way to season and cook pork at home for tacos, burritos, and tortas, that's truly mouth-watering. Start the recipe one day ahead, as the meat needs to marinate overnight. The dried red chiles called for in the recipe are quite common and can be found in Mexican markets and sometimes in the Mexican section of supermarkets. Each kind of chile adds its own flavor and spiciness to the marinade. The small chile de arbol is the hottest of the listed chiles
Cut the pork into slices about ⅓ inch thick and put into a glass baking dish or in a glass pie plate.
In a medium pan, over medium heat, cook the chiles, oregano, cloves, cumin, salt, pepper, vinegar, and water, until the chiles are soft, about 10 minutes.
Cool about 5 minutes, then pour the mixture into a blender.
Add the garlic and purée to a paste.
In the same pan, heat the oil and cook the mixture, over medium-low heat, about 5 minutes.
Cool completely and spread over the meat.
Cover the meat and refrigerate overnight.
Remove the meat from the marinade, and scrape off the excess.
Cook the meat, on a hot grill pan or in a nonstick skillet until no longer pink inside, 2 to 3 minutes on each side.
Pan grill the pineapple on the edge of the pan.
Chop and serve with the meat.
Chop the meat into small pieces, and use to fill burritos, tacos, or tortas.
CarnitasSmall bits of crisp browned pork are served all over Mexico. Most of the typical carnitas (little meats) are still prepared in huge pots of boiling lard, but excellent carnitas can be made at home in a simpler way using much less fat. (Although for crisp carnitas, it's important for the pork to have some fat.) Serve with tortillas and some trimmings to make tacos or burritos, such as guacamole, red or green salsa, and shredded lettuce or cabbage
Costillitas de CerdoSmall slabs of browned baby back pork ribs with crispy edges and the flavor of tamarind are so succulent, they're irresistible. Slow roasting at a low temperature until the ribs are tender, then raising the oven temperature and basting with the sauce during the last minutes of cooking works best. I developed this recipe after eating the ribs at the spectacular contemporary restaurant Santa Coyote in Guadalajara. Serve the ribs with Cactus Salad or Corn, Potato, and Poblano Chile Salad
Prepare the tamarind paste, then measure out 3 tablespoons and put in a blender.
Reserve.
(Store the remaining paste for another use.
It keeps indefinitely.
) Put the roasted chile in a small bowl of hot water and soak 20 minutes.
Add the chile and 1 tablespoon of the soaking water to the blender.
Add the sugar and black pepper.
Blend to a thick smooth purée with the consistency of ketchup.
If too thick, add just enough soaking water to achieve the right consistency.
Transfer the sauce to a bowl and reserve.
Discard remaining soaking water.
Preheat the oven to 300°.
Season the pork ribs with salt.
Arrange in a single layer in a baking pan.
Roast slowly, uncovered, 45 minutes.
Pour off fat.
Turn the ribs and roast 30 minutes.
Raise the heat to 400° and baste the ribs with the reserved tamarind sauce and turn over every 15 minutes, basting each time, about 1 hour or until the ribs are dark brown and tender.
If darker brown, crispier ribs are preferred, finish under the broiler a few minutes, watching carefully to prevent burning.
Serve each slab whole, or cut in 2-rib portions, if desired.
Adobo pork steak combines smoky grilled pork with rich Mexican chile flavor and deep barbecue character. The red chile paste creates a bold coating while the grill adds caramelized smoky edges to the pork steaks. Every bite delivers juicy pork, warming spices, and rich barbecue flavor perfect for outdoor cooking.
This recipe stays popular because the marinade builds strong flavor with very little effort. The red chile paste slowly infuses the pork during marinating while the grill creates a lightly charred crust on the outside of the meat. The result feels rich, smoky, and deeply satisfying.
The popularity of adobo pork steak continues to grow because adobo marinades create bold flavor while helping pork remain juicy during grilling. The chile paste caramelizes slightly over the barbecue and creates smoky richness across the meat.
This Mexican-inspired barbecue recipe also works perfectly for cookouts because the pork cooks quickly after marinating. Frequent turning during grilling keeps the pork tender while helping the chile coating cook evenly.
Adobo pork steak gets smoky flavor from chile paste
The red chile paste gives this recipe its signature flavor. The paste delivers smoky depth, gentle heat, and earthy richness while forming a flavorful crust during grilling. The pork absorbs the seasoning slowly while marinating overnight.
If you enjoy smoky Mexican barbecue recipes, you may also like our Ultimate Grilled Chipotle Fish Tacos, another grilled recipe packed with bold barbecue flavor.
Texture plays an important role in this grilled pork recipe. The outside develops lightly charred edges while the inside stays juicy and tender. The coating also thickens slightly while grilling, which creates even more flavor around the pork steaks.
The overnight marinating process improves both flavor and tenderness. While shorter marinating works, allowing the pork to rest longer creates richer flavor and a more tender result after grilling.
These grilled pork steaks pair beautifully with rice, guacamole, grilled vegetables, tortillas, beans, or fresh salads. Fresh lime wedges also balance the smoky chile flavor very well.
Proper food handling remains important whenever preparing raw pork and marinades. Pork should always be cooked safely and handled carefully during marinating and grilling. For additional grilling and meat safety guidance, visit the FDA.
Ultimately, adobo pork steak delivers smoky grilled pork flavor, bold chile seasoning, and juicy barbecue texture in a satisfying recipe perfect for summer cookouts and outdoor dinners.
Poc ChucGrilled, thinly sliced marinated pork steak (poc chuc) is a Yucatán specialty with all the trimmings. Be sure to cook the accompanying black beans ahead. Grilled red onions, cabbage salsa, sliced avocado and tomato, and corn tortillas complete the meal.
Costillas de Cerdo con Salsa de Chile PoblanoAn intriguing green sauce of roasted, peeled, and blended poblano chiles perfectly compliments grilled pork chops. The chops can be grilled outdoors on a barbecue grill or indoors on a stove top grill pan. Serve with Pan-Roasted Potatoes and Carrots.
Chop the roasted chiles and put them in a blender.
Reserve.
In a medium saucepan, heat 1 tablespoon of the oil over medium-low heat and cook the onion, garlic, and oregano, covered, stirring frequently, until the onion is tender, but not brown, about 5 minutes.
Transfer to the blender with the chiles.
Add the tortilla and chicken broth.
Blend until very smooth.
Return the blended mixture to the same saucepan.
Add ¼ teaspoon of the salt.
Bring to a boil and cook, stirring, 4 to 5 minutes to blend the flavors.
Add salt, if needed, and reserve off heat.
Trim all the fat from the pork.
Brush the chops with the remaining oil and season with salt.
Heat a large stovetop grill pan, or prepare an outdoor grill (and grease the rack).
Cook the pork until well marked from the grill, about 5 minutes.
Turn the meat; reduce the heat to medium-low, and cook about 3 minutes or until the meat is no longer pink inside, but still juicy.
Reheat the sauce.
Notes & Wine Advice
Serve the meat with the heated sauce spooned on top. Garnish with diced tomato.
Costillas de Cerdo con Mantequilla de LimaMexican pork chops are cut about 1⁄4-inch thick, thinner than we are accustomed to in this country. I prefer boneless, center-cut pork loin chops about 1⁄2- to 3⁄4-inch thick for pan grilling or frying in this recipe. Try Tomatillo and Pumpkin Seed Sauce with the pork.
Tortitas de CerdoGround pork seasoned somewhat like the green chorizo made in the city of Toluca, and formed into patties, makes terrific tortas (sandwiches) paired with guacamole. The patties are also good for an informal dinner with beans and a salad, or for breakfast with scrambled eggs or pancakes.
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