Marinated loin is an ancient Mexican preparation that preserves the meat with chilies and vinegar before modern refrigeration. Each state has its mix of chiles, with guajillo and ancho being the most classic. It is the protagonist of country meals and traditional markets.
Mexican
Mexican style marinated loin
Mexican-style marinated loin from Mexico: traditional step-by-step recipe, with chef tips and clear times.
- Mexico
- MAIN COURSES
- Light
- High protein
- medium
360 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 365 kcal
- Protein 38 g
- Fiber 2 g
- Carbohydrates 10 g
- Fat 18 g
- Sodium 620 mg
Story behind the dish
Preparation
Mexican-style marinated loin is a preparation from Mexico with medium difficulty. Reserve about 405 minutes in total (360 mise en place and preparation, 45 cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of pork loin in pieces.
- Have ready: 5 hydrated guajillo chiles.
- Have ready: 3 hydrated ancho chiles.
- Have ready: 4 cloves of garlic.
- Have ready: 1 onion, quartered.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Blend hydrated chilies with garlic
Blend hydrated chiles with garlic, onion, vinegar, cumin and oregano until smooth.
-
Marinate the tenderloin in the refrigerated marinade for at least 6 hours or overnight.
Marinate the loin in the refrigerated marinade for at least 6 hours or overnight. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Drain the excess marinade and brown the pieces in hot oil…
Drain the excess marinade and brown the pieces in hot oil on all sides. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the rest of the marinade with 100 ml of water
Add the rest of the marinade with 100 ml of water, cook covered for 30 minutes.
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Uncover and reduce the sauce for 10 minutes until thick.
Uncover and reduce the sauce for 10 minutes until thick. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Serve with tortillas
Serve with tortillas, beans, avocado and fresh cheese.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
- Mild version by reducing chilies and hot spices by half.
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