Loin of orza with ajilimójili recipe

This was a traditional way to preserve the back of the slaughter. To do this, the tenderloin was fried on low heat with spices and introduced into an orza of mud.

As for ajilimójili, it is a typical Jaén sauce that is made with potatoes, cooked red peppers, vinegar, salt and olive oil. It is usually consumed as a pate, spread on a piece of bread, or as an accompaniment to meat or fish dishes.

Ingredients (6 people):

  • 250 gr of pork loin tape
  • 1 head of garlic
  • extra virgin olive oil
  • 1 tablespoon of salt
  • 2 tablespoons ground black pepper
  • 1 teaspoon ground cloves

Ingredients for ajilimójili (4 people):

  • 1 kg of potatoes
  • 1 loaf of bread
  • 1 red pepper
  • 2 cloves of garlic
  • extra virgin olive oil
  • vinegar
  • Salt

Preparation of the recipe for Loin of orza with ajilimójili:

Peel the garlic cloves, chop them a little and put them in the mortar. Add ground pepper, ground cloves and salt. Mix well. Place the meat on a baking sheet and season it. Use it with the mortar mixture, cover with plastic wrap and let it macerate for 48 hours in the refrigerator.

With the help of a saw knife cut the bread into slices and place them in the oven. Remove and reserve.

Peel the potatoes, cut them into slices and cook them for 30 minutes with the peeled and chopped red pepper. Season Drain and place them in a bowl. Pest two cloves of garlic into the mortar. Add a little vinegar and mix well. Add to the bowl and water with a good jet of oil. Smash well until a homogeneous mass is left.

Cut the loin into steaks and fry them in a pan with plenty of oil. Serve, accompany with ajilimójili and slices of bread. Decorate with a parsley leaf if you wish.

Loin of orza with ajilimójili, occasional consumption
Nutritional information of the recipe for loin of orza with ajilimójili.

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