The Christmas filling is one of the most reproduced recipes, with more variants and the favorites for the Christmas season, and with great reason since the pigs back is a delicious meat, very soft and perfect for any season. On this occasion in Recipesgratis.net we present an exquisite Christmas stuffed loin, which will be an enchilated spine, a traditional Mexican recipe. We invite you to accompany us to discover your preparation with this step by step of the baked plot stuffed.
| 🚻 4 Diners | 🕘 3h | 🍵 Main Platform | 🤯 |
| Ingredients to make baked enchilated stuffed spine: |
| Base :: 500 grams of pork loin in sheets | For the marinade :: 4 pieces of Chile width 4 pieces of chile guajillo ½ cup of white vinegar ¼ cup of orange juice 1 tablespoon of lemon juice 1 pinch of salt 1 pinch of pepper ½ onion piece |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make baked enchilated stuffed spine:
1. Below we present the ingredients that we will use to prepare the baked enchilated stuffed spine:
2. We begin by putting the dry fruit in the orange juice and lemon juice to make it soft, and leave it inside these juices for approximately 2 hours. This will give a very special flavor to our back for Christmas.
3. Meanwhile we take the chiles, we break them up and clean them, and then we place them in the comal to begin to be roasted. We constantly turn them off to avoid burning, they must be approximately 3 to 4 minutes to be roasted.
4. Since the chiles are golden, we place them in a container with water and let them soak for approximately 10 minutes so that they are soft.
5. Liquele the peppers along with the onion, the lemon juice, the orange juice and the vinegar, add salt to taste to season. This will be our sauce for the Christmas filling.
6. List the enchilated spine sauce, we strain it and reserve for a moment.
7. Returning to the dry fruit, once soft we chop it in medium pieces of approximately 1.5 cm.
8. We take the chopped fruit and fill the Christmas spine.
9. We roller the enchilated spine taking care that the fruit does not come out and with the help of thread wempa we tie it to ensure that it maintains its shape during cooking.
10. We place the Christmas filling in a previously heated pan with a little oil to seal it, until it takes a golden appearance on the entire surface of the meat.
11. We place the spine in a refractory to bake and add the marinade or sauce previously made, making sure that all parts of the enchilated spine are covered by it.
12. Bake the enchilated stuffed spine for approximately 40 minutes at 190 ° C.
Trick: If you like to have a more juicy stuffed spine, you can constantly add more sauce while it is cooking so that it does not dry out.
13. We take it out of the oven and the baked enchilated stuffing will be ready to serve. Enjoy this delicious dish!
