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Receta Pork Tenderloin And Chorizo Fried Fondue With Chipotle Mayon
by Global Cookbook

Pork Tenderloin And Chorizo Fried Fondue With Chipotle Mayon
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Ingredientes

  • 1 c. mayonnaise preferably homemade
  • 2 x garlic cloves chopped or possibly pressed
  • 1 x chipotle pepper in adobo sauce
  • 1 tsp lemon or possibly lime juice
  • 1/2 tsp grnd cumin
  • 1/2 tsp Mexican oregano
  • 2 x Florida avocados peeled, mashed
  • 1 x lime juiced
  • 2 Tbsp. finely-minced onion
  • 1 x jalapeno pepper seeded, chopped
  • 1 x garlic clove - (to 2) chopped
  • 1/2 tsp salt or possibly to taste
  • 1/2 c. granulated sugar
  • 1/4 c. cider vinegar
  • 2 Tbsp. tomato paste
  • 1 Tbsp. sesame oil
  • 1 Tbsp. molasses
  • 1 Tbsp. soy sauce
  • 2 tsp chili peppers packed in adobo sauce
  •     Vegetable shortening for deep frying
  • 1 lb pork tenderloin trimmed, and
  •     cut into 3/4" cubes
  • 1 lb chorizo sausage cut crosswise
  •     into 1/3"-thick slices

Direcciones

  1. Make the 3 dipping sauces and set aside.
  2. For the Chipotle Mayonnaise: Combine all ingredients in the bowl of a food processor and process till smooth, about 1 to 2 min. Transfer to a small bowl and chill till needed. (
  3. Makes about 1 c.)
  4. For the Guacamole: Combine all ingredients in a small bowl and stir till thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, till needed. Should be made as close to serving time as possible. (
  5. Makes about 3/4 c.)
  6. For the Ancho BBQ Sauce: Combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer till it starts to become syrupy and dime-sized bubbles form, 12 to 15 min. Remove from the heat and transfer to a blender or possibly food processor. Process on high speed till smooth. (
  7. Makes about 3/4 c.)
  8. Heat sufficient vegetable shortening in a metal fondue pot to come halfway up the sides. Heat over high heat on the stovetop till a thermometer reads 375 degrees. Transfer the fondue pot to its burner over a high flame.
  9. Cook the pork and sausage according to individual preferences, till golden and cooked through. Divide the dipping sauces among each diner and allow guests to dip into their preferred sauce.
  10. This recipe yields 4 to 6 servings.