Sonoran-Style Marinated Pork

Put a piece of meat on a rack in the Sonoran desert. Put an identical
piece of meat (sheltered) on a rack in an Amazon Rain forest - which
will turn to Jerky?
Both. Time is the factor, along with air movement. Of course the Sonoran
desert will produce the best and quickest jerky

Proof below:

Sonoran-Style Marinated Pork

This unusual recipe is half jerky and half grilled pork. Don't worry about
exposing the meat to the air; the vinegar is a high-acid preservative.

10 Chiltepins (or more to taste), seeds removed and saved
10 dried red New Mexican chiles, stems removed, seeds removed and saved
3 large cloves garlic
1 teaspoon Mexican oregano
1 teaspoon salt
1/2 cup cider vinegar
1/2 cup water
1 small cabbage, chopped
Juice of 4 limes
4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin
(for easier slicing, freeze the pork slightly, then slice)
Corn or flour tortillas

Boil the New Mexican chiles until they are soft. Add all the other
ingredients except the pork, chile seeds, and tortillas and puree in a
blender to make the marinade.
Add the seeds to the chile marinade and marinate the pork in the mixture
for an 1 hour. Hang the strips of meat over a clothesline in the sun and
arrange cheesecloth around them to keep the insects away. Dry the meat in
the sun for two days in dry weather and then refrigerate until ready to
use.
Grill the meat strips over mesquite wood for 1 to 2 minutes per side. Dice
the strips and spread the meat over thin flour or corn tortillas.. Spread
chopped cabbage over the meat and sprinkle lime juice over the top. Fold
the tortilla in half and serve.

Serves: 8

--
//ceed ©¿©¬

Ok, I am going to try this one but I have a couple of questions.

1) I like very spicy food but the seeds from 10 chilipiquin peppers sounds
pretty fiery - Is this extremely hot?
2) Have you ever tried this when it's as hot outside as it is now?
3) 1 hour seems like a short time to marinade, have you tried it for
longer?
4) Where did you get this recipe?

Thanks

On Wed, 17 Aug 2005 09:47:59 -0500, Alan S wrote:


1) I like very spicy food but the seeds from 10 chilipiquin peppers
sounds
pretty fiery - Is this extremely hot?

Yes, it's hot, but not extremely hot. I would test the peppers first.
Sometimes they are not so hot depending on when and where they are grown.

2) Have you ever tried this when it's as hot outside as it is now?

Yes, I have tried this in 90F+ weather.

3) 1 hour seems like a short time to marinade, have you tried it for
longer?

Maybe a little longer, but not much.

4) Where did you get this recipe?

From the local Austin paper (Austin American Statesman) a couple of years
ago.

Thanks





--
//ceed ©¿©¬

On Mon, 15 Aug 2005 14:44:39 -0500, I needed a babel fish to
understand ceed
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
:

On Mon, 15 Aug 2005 14:39:07 -0500, Dave Bugg wrote:

Do you slice the pork when it has been deeply chilled in order to make
the
slicing easier?

Yes, REALLY hard to slice it thin when it fully thawed.

But then again: I'm in Texas which has nothing to do with
the rain forest whatsoever as pointed our earlier in this thread..

Hey, I've been to Houston during the rainy season

Houston? My wife calls Houston "The armpit of Texas". She is a Texan so I
guess she's allowed to say stuff like that. I'm imported, so I just nod
and...um.....agree..

naw, Armpit of Texas is Killeen TX, home of FT Hood Army base.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

ceed wrote:

Houston? My wife calls Houston "The armpit of Texas". She is a Texan so I
guess she's allowed to say stuff like that. I'm imported, so I just nod
and...um.....agree..

Well, you shouldn't. That's the typical ignorant comment made by
someone who is either talking about a Houston from the 70's or 80's, or
is referring to just the industrial east-side cities of Pasadena,
Channelview, etc.... which are hardly representative of Houston as a
whole. The Houston of today is quite nice... if it wasn't it wouldn't
have gotten the SuperBowl or made the 2012 Olympic finalist cities.

JP wrote:
ceed wrote:

Houston? My wife calls Houston "The armpit of Texas". She is a Texan so I
guess she's allowed to say stuff like that. I'm imported, so I just nod
and...um.....agree..

Well, you shouldn't. That's the typical ignorant comment made by
someone who is either talking about a Houston from the 70's or 80's, or
is referring to just the industrial east-side cities of Pasadena,
Channelview, etc.... which are hardly representative of Houston as a
whole. The Houston of today is quite nice... if it wasn't it wouldn't
have gotten the SuperBowl or made the 2012 Olympic finalist cities.

Oh, FYI.... Texans outside of Houston are notoriously bad about
down-talking Houston. I'm a former Austinite so I know. Most of what
they say is wrong, wrong wrong. Last time I was back in Austin (which
now has traffic that's almost as bad as Houston's) a friend took
offense when I said I was enjoying living in Houston. I mentioned
something about downtown. He was totally clueless about downtown,
hadn't been here in at least a decade. Well -- don't knock what you
don't know!!!

The arts/culture here is way better, the restaurants are way better,
and there is more diversity and just generally more choices and more to
do. The only advantage IMO Austin has over Houston is outdoor
recreation/scenery.

On Wed, 17 Aug 2005 12:39:03 -0500, JP wrote:

ceed wrote:

Houston? My wife calls Houston "The armpit of Texas". She is a Texan so
I
guess she's allowed to say stuff like that. I'm imported, so I just nod
and...um.....agree..

Well, you shouldn't. That's the typical ignorant comment made by
someone who is either talking about a Houston from the 70's or 80's, or
is referring to just the industrial east-side cities of Pasadena,
Channelview, etc.... which are hardly representative of Houston as a
whole. The Houston of today is quite nice... if it wasn't it wouldn't
have gotten the SuperBowl or made the 2012 Olympic finalist cities.

I know Houston quite well. I like the place except for the fact that it
usually is much more humid there than here in Austin. Being a Northern
European it has been hard enough getting used to the heat in Austin.
Combined with the humidity in Houston it would probably have been even
harder for me. The "armpit" term is pointing at the climate, not the city
as such. Also, I have found that it is wise to agree with my wife even if
don't


--
//ceed ©¿©¬

ceed wrote:
I have found that it is wise to agree with my wife
even if (I) don't


Thus spoke a very wise man.

Matthew

Oh, try New Orleans! Although it's not quite as hot, but every bit or
more humid...

Best results are found using the 10/5 method. Every ten minutes, you open
the cooker and wiggle the wings and legs vigorously for five minutes. this
gets the bird moving, thus opening the pores to absorb moisture. Be sure to
keep a good size pan of water near the fire so it will evaporate.

I know some of you may be skeptical, but it works. You just have to prove
it to yourself by trying it. You'll soon be a convert and do this with all
your barbecue. Important: Don't go more than 10 minutes at rest or the
meat will start to dry again.


Yup I tried this with a meatloaf but all it wants to do is sit in
front of the TV and drink beer.........

Hello shootr,

Best results are found using the 10/5 method. Every ten minutes, you
open the cooker and wiggle the wings and legs vigorously for five
minutes. this gets the bird moving, thus opening the pores to absorb
moisture. Be sure to keep a good size pan of water near the fire so
it will evaporate.

I know some of you may be skeptical, but it works. You just have to
prove it to yourself by trying it. You'll soon be a convert and do
this with all your barbecue. Important: Don't go more than 10
minutes at rest or the meat will start to dry again.

Yup I tried this with a meatloaf but all it wants to do is sit in
front of the TV and drink beer.........


You should serve that meatloaf with couch potatoes.

On 24-Aug-2005, shootr gunz.net@ wrote:

Best results are found using the 10/5 method. Every ten minutes, you open
the cooker and wiggle the wings and legs vigorously for five minutes. this
gets the bird moving, thus opening the pores to absorb moisture. Be sure to
keep a good size pan of water near the fire so it will evaporate.

I know some of you may be skeptical, but it works. You just have to prove
it to yourself by trying it. You'll soon be a convert and do this with all
your barbecue. Important: Don't go more than 10 minutes at rest or the
meat will start to dry again.


Yup I tried this with a meatloaf but all it wants to do is sit in
front of the TV and drink beer.........

I tried it just once. My beer got **** warm before I would drink it and the DW
locked me out of the house for leaving the door open too long.

--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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