Mexican Adobada – Recipe V Racism

It’s an oxymoronic truth that racism knows no borders. Think of that greaseball you hate because of the colour of his skin, the language you don’t understand or your pathetic fear that he will take your miserable job.  He may very well hold similar bile for some ‘foreign’ unfortunate who for reasons of geography, colour, creed or economics, has come within the scope of his bigotry.

Here in Ireland, we once prided ourselves on our open-minded attitude and truly welcoming nature. That was before we started seeing too many “foreigners“ around the place. Now, we are as sectarian as the country next door. (I really don’t like them either, you know. They speak with a funny accent and drink warm beer).

This racist nonsense has to be called out for what it is. If we were all to stick rigidly to our culture and parochial views, none would ever get an opportunity to grow the mind and expand our world view. We would not (if we were true racists) get to try the food of other cultures and learn how to combine and modify recipes for the betterment of ourselves (if not all mankind).

Watching current world events with a degree of disbelief and horror, I see the people of Mexico coming in for a pretty heavy dose of overt and covert racism. So, in support of a bit of balance and because it it incredibly tasty, I devised this Mexican Inspired Pork Adobada. I cooked it here in Ireland and so far, have served it to delighted people from four countries.

Ingredients

  • 1.5 kilo of pork shoulder
  • 4 Ancho chilis
  • 4 Guajillo Chilis
  • 6 to 8 cloves of garlic
  • 3 teaspoons of salt
  • 1 teaspoon of black pepper
  • 2 teaspoons of honey
  • 2 teaspoons of tomato purée

Lots of flavour, not much heat. Delicious.

Place the dried chilis in a bowl and add boiling water. Leave the chilis to reconstitute for about half an hour. Slice the pork into nice bite sized chunks.

This is a big blender. There will be plenty of paste.

Peel the garlic. Remove the stalks and the seeds from the chilis. Add everything including about half the chilli soaking water but not the pork to a blender and blitz to a paste.

Use high grade Irish pork, none of your foreign muck!

Pour the paste over the pork pieces and mix to coat evenly. Leave this aside for a few hours, or overnight.

This has masses of flavour.

You will need the time to get the other ingredients for a decent Mexican style meal together. We had barbecued sweetcorn and hand made corn tortillas in the mix. The corn tortillas take a bit of time in preparation, despite the simple ingredients.

Some time ago, I was given a gift of a tortilla press and it was pressed (literally) into action on this. The internet is full of corn tortilla recipes. I used corn flour, olive oil, salt and water.

Pressing my point home. The tortillas are really good.

While I was pressing out the tortillas, one of the guests was preparing the corn. I failed to get the recipe. But it was delicious.

The pork needs to be watched as the honey can burn.

Fry the pork in a little oil until cooked. Serve it in tortillas with the corn, spring onions, yoghurt and a little lime. We did our bit for open international trade by drinking Mexican beer too.

A nice bit of yoghurt is good on this.

This is well worth preparing. Can I suggest that you park your partisan principals, run off the racists and get a multinational / multicultural group together and enjoy a new experiences.

Footnote on Mexican ingredients in Ireland. There is a great Mexican store on Dublin’s South Richmond Street. Picado Mexican is run by husband and wife team, Lily Ramirez-Foran & Alan Foran. It’s well worth a visit.

Written by
Latest comments
  • This looks truly delicious! The meat looks especially tasty. Barbecuing the corn in its husks is a new one on me and soon to be tried!

  • Sounds like a dish I would absolutely love . . . shall think of you and Richard when I get around to preparing it . . . how some connections stay in memory . . . and I do like the simple way you serve it! Racism – in post=-war Australia one could have lily-white skin and a European heritage and still suffer . . . I would have a considerable amount in the bank if I had a dollar for each time my Mom and I would be whispering in a tram or bus and a beery face would scream at us ‘If this bloody country is good enough for you then learn to speak the bloody language’ . . . Mom couldn’t and it did so hurt . . . and Dad got beaten up time and again behind his factory gate for working ‘too hard’ to earn enough to make a bonus so I could stay at school ; ‘you bloody f . . . . . g foreigners think you are so smart showing us up’ . . . that too was racism . . .

  • I cannot tell you how much I love that you posted this, with your views on racism. Food connects people by default.

    Interestingly, very soon I will have a post in which I touch in the subject, so we must be in similar wavelengths – I honestly cannot cope with what is happening in the world, not only in the US, but what takes place in the US is so beyond my comprehension, I do not recognize this place I embraced as my country. Anyway, great recipe, and great post

    THANK YOU

  • I agree with what you have said here, Conor. Great tribute to Mexico with this recipe. Looks delicious as always!

  • Food is an excellent demonstration of the benefits of integrating all peoples and cultures. How dull to be stuck with just the ‘original’ diet of one’s homeland. Where would we be without garlic, olive oil, tomatoes, spices, pepper, corn, avocado… well, you get the idea. Vive la difference!

      • And not potatoes, perhaps, as they originated in Peru. Once, they too were exotic foreign foods. Black bread, pottage, cabbages, onions, beans, a bit of bacon, cheese and whatever fruit and nuts grow as natives. Yawn…

  • Your Tacos de Adobada look great. In my youth, I spent many years living very close to the Mexican border and Adobada was my favorite street foods. Yours looks like it would fit right in at any food stand in Mexico. I am envious however, as we have no such Mexican market. I have to mail order my Masa Harina and chilies.

  • Well said! People voted in Hitler as well, you’d think we’d learn from history but not so far.

      • He painted, you would have thought that would have helped. What’s going on is just discouraging.

          • Fingers crossed people get out and vote. I try to be kinder as well. Never mind we should anyway but anything to counteract the hatred that is spreading.

  • I don’t eat pork but the photos look absolutely delicious.

    Now as we are talking about racism and us, Indians, are getting the short end of the stick nowadays (it doesn’t negate the fact that we are an equally racist bunch, mostly), would love to read about your cooking escapades of Indian foods. 🙂

  • Mr. Bofin, thank you for tearing down that wall!

  • Nice post and recipe, I love your take on it. Only one race, genetically speaking that is just it, different types but only one race. Once casual and hardcore xenophobes put that between their ears, a giant step we will achieve as a race… ( see what I did there? uh?) 🙂

  • Happily, I had all these ingredients in the house. I’d bought the peppers from a lovely crowd online. I have fresh corn and if you could tell me more about this Brine, I would be very grateful. I normally sousvide the corn, but I’ll be doing the pork on the bbq, so that would save two set ups.
    I’m all for cultural appropriation, how else do we learn?

  • Thank you Conor.
    Flavour of the pork was super, but a little dry so, yes, next time I will get the Anova out next time. I ended up serving it with a charred corn, courgette and tomato salad from Serious Eats and Jalapeño Poppers from Grillstock.
    A relaxed feast for a Saturday night.

  • so great and compelete

  • One of my favorite meals, Conor! You did such a lovely job with, it, too I love your attitude, too. 🙂

      • I know exactly what you mean. Sometimes I wake up in the middle of the night almost gasping. It’s just a political nightmare everywhere and so many ppl think this is ok. In the meantime, I cook. And I “visit” lots of ppl from around the world. It’s not much.

Join the conversation, you know you want to....

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: