Grilled pork tenderloin in charred-chile adobo (Costillar de cerdo en recado negro) from My Mexico City Kitchen: Recipes and Convictions (page 290) by Gabriela Camara

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 09, 2019

    We really liked this recipe. The mole is time-consuming with all of the charring, but it is very flavorful (and more subtle than you might think). I only used a tablespoon of salt- I know chiles like salt but I wasn't going to go with the amount in the recipe (1/2 cup or something like that). Looking forward to trying more recipes from this book!

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