Time for Some Mexican Grilling

3 days off!
June 28, 2017
4th of July!
July 12, 2017
Show all

Time for Some Mexican Grilling


It was another week where we were using up the food in our freezer and pantry.  We recently did an inventory of our freezer and until we did that I hadn’t realized I had bought so much food when it was on sale.  Every dish I made was quick and easy and had so much flavor.  I sure hope you will try them out.

One of my favorite dishes at our local Mexican restaurant is Pork Adobado.  It is pork marinated in a mixture of mild dried guajillo chilies, vinegar and garlic.  It is very tasty with spices but not spicy hot.

There are many recipes for this dish, some of which are more elaborate and have more complex flavors but this recipe is easy to make and hits all of the flavor spots needed for a satisfying meal.


Grilled Pork Chops in Chile Guajillo (Chuletas Adobadas con Chile Guajillo)

The term adobo translated into English means daubed, coated or smeared.


Serves 4


8 dried chilies guajillo

4 clove garlic – mashed

2 cups water

¼ cup vinegar

4 pork chops, cut thick (about 8 ounce each)

Salt and pepper to taste



Remove the stem and devein the dried chilies and tear or cut them into strips.


In a small bowl, add the vinegar and put the chili strips in it for about 20 minutes to soak and soften.

Add the chilies and the liquid to a food processor and then add the rest of the ingredients except the pork chips.  Blend until smooth.

Combine the pork chops with liquid and marinate in the fridge for a minimum of 1 hour and up to 24 hours, the longer the better.

About an hour before grilling remove the pork chops from the fridge and bring to room temperature.  In the meantime heat your grill to high heat.

Once the meat has come to room temperature remove them from the marinade and coat both sides with oil.  I used grapeseed oil because it has a neutral taste and can withstand the high temperature of the grill.

Place the chops on the grill and sear 2 minutes on each side and then move them to a cooler part of the grill to finish and reach a temperature of 145 dg. – roughly 4 minutes.

Remove to a platter or to plates and let them rest for at least 4 minutes to allow the juices to be reabsorbed into the meat.

Serve immediately.

Recipe adapted from Melissa Guerra – The Latinkitchen.com


The next day I made one of my favorite go-to dishes, Cashew Chicken.  I cut up the left over Pork Adobado into small pieces and used it to make BBQ Pork Fried Rice made with brown Basmati rice.  Yummy!!


And for a tasty treat I rolled and stuffed a flank steak with Chimichurri Sauce my kind neighbor gave me and put it on the grill.  The Chimichurri disappeared – it was absorbed into the meat but was really delicious


It was another great food week.  Easy to make sautéed Panko crusted scallops with sweet chili sauce and pickled pepperoncini.  I served this with sautéed spinach that was made with sweated red onion and a splash of rice vinegar for a meal with perfectly balanced flavors.  

Sure was nice to have a couple of days off or when my shifts at work ended early enough where I could cook some great food.


Kids’ Corner

The 4th of July is a food celebration during the day with Fireworks in the evening.  Kids play outside, hold sparklers and get to stay up late!  It is a day to celebrate the Independence of the United States and honor our Country.  No recipes this week for the kids to try – just celebrate and love one another!


Leave a Reply

Your email address will not be published. Required fields are marked *