- In a small bowl pour enough boiling water over chile peppers to cover; let stand about 20 minutes or until softened. Drain, discarding liquid.
- Meanwhile, trim fat from roast. With the point of a sharp knife, pierce the roast all over, making 1/2-inch-deep slits. Place roast in a small roasting pan.
- For wet rub, in a food processor or blender combine drained chile peppers, onion, sherry, vinegar, garlic, salt, paprika, marjoram, dried oregano, black pepper, and allspice. Cover and process or blend until nearly smooth.
- Rub meat generously with the wet rub, making sure to rub it into the slits. Cover roast and chill for at least 4 hours or up to 24 hours.
- Preheat oven to 325 degrees F. Uncover roast and spoon any of the wet rub in the bottom of the pan over the roast. Cover roasting pan with foil. Roast for 1 1/2 hours. Remove foil. Roast about 1 hour more or until roast is tender. Let stand for 10 minutes before slicing. Serve with Cebollas Encurtidas, and, if desired, pan drippings (skim fat from pan drippings if necessary). If desired, garnish with fresh oregano.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Cebollas Encurtidas (Pickled Onions)
Nutrition Facts (Cochito Chiapaneco)
- Per serving:
- 402 kcal ,
- 17 g fat
- (6 g sat. fat ,
- 152 mg chol. ,
- 566 mg sodium ,
- 9 g carb. ,
- 2 g fiber ,
- 46 g pro.