Impress your guests with this legendary dish that combines rich culinary traditions of Mexican cuisine.
The dry chillies used for the adobo sauce give this dish a deep savoury flavour that perfectly complements the tender pork fillet, making it a beloved favourite for any special dinner menu.
Serves 4
INGREDIENTS:
DIRECTIONS:
Roast chiles on a medium heat skillet. Be careful to remove promptly as they burn easily.
Hydrate the chiles in the boiling water for 20 minutes. (Reserve the water)
Remove seeds and fry in oil with the onion and garlic.
Transfer to a blender and liquidise together with the tomatoes, epazote and cumin; add a bit of the water from the chiles if necessary. Check seasoning.
Place the meat and adobo sauce in a plastic bag and marinate for at least 2 hours.
On a skillet, sear the loin and then place in the oven at 180 *C for 35 minutes. At half time, baste the meat with the adobo sauce.
Sprinkle the potatoes with Taco Mix, fry them in oil and serve together with the fillet.
