Chipotle chillies are generally considered to be medium spicy. You can adapt this recipe to your tastes. By leaving in some seeds, you’ll get a mild spicy effect. But if you love things hot, leave in all or almost all of the seeds. This recipe is simple and easy to prepare, perfect for sharing with friends and family.
4 chipotle chillies
1 tablespoon thyme
1 tablespoon oregano
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon ground cumin
2 garlic cloves
1 drizzle of lemon or lime juice
400 g sunflower oil
1 kg of whole pork loin
750 g water
Soak the chipotle chillies in hot water for 20 minutes. After they are dried, remove the stem and some of the seeds, depending on how spicy you’d like it*.
Put the dried chillies, thyme, oregano, 1 tsp. salt, pepper, cumin and garlic into a food processor. Blend until finely chopped. Remove two teaspoons of the blend and keep the rest in the food processor. Now add the eggs, the other teaspoon of salt and the juice to the food processor. Slowly add the oil to make a mayonnaise and then store in the refrigerator.
Put the pork loin on cling film and sprinkle the reserved spices over it. Wrap it and steam it for 25 minutes. Turn it over and cook for another 20 minutes on the other side.
After it is cooked, let it cool. To serve, cut into thin slices and serve with crusty bread and the mayonnaise.
*Tip: to lessen the spiciness, just remove all the seeds from chipotle chillies. If you’d like bit of heat, leave in some of the seeds. And for really spicy, leave most of them.