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Super-Rica Especial marinade recipe/ingredients

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mattster90278 Jan 2, 2014 10:34 AM

Santa Barbara's La Super-Rica Taqueria has a dish that I've been trying to figure out how to duplicate. The dish is the "Super-Rica Especial". It is "roasted chile pasilla stuffed w/cheese and marinated pork."

The marinade is what I don't understand. I have made an adobo marinade from scratch, as well as a chile colorado sauce from scratch. But it is very different than those. It has a lighter, reddish-orange color and is not as dark and smoky tasting (cumin?) as adobo.

Does anyone know what peppers or other key ingredients they may be using? Maybe it's more of a red mole? Or uses pumpkin seeds? If anyone can point me in the right direction, that would be great.

 
 
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    Ernie RE: mattster90278 Jan 2, 2014 10:38 AM

    This will probably get moved to the recipe board, but my guess would be recado rojo/achiote

    1 Reply
    1. re: Ernie
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      mattster90278 RE: Ernie Jan 3, 2014 02:58 PM

      Thanks, I just made my first recado rojo and will try it tonight.

    2. Mr Taster RE: mattster90278 Jan 2, 2014 10:40 AM

      Good LORD I love me some Super-Rica Especial. There's magic in that plate. I love to cook, but have absolutely no idea how they do it. It doesn't taste like anything other than itself.

      Mr Taster

      1. paulj RE: mattster90278 Jan 2, 2014 10:42 AM

        Bright red suggests guajillo chiles.

        1 Reply
        1. re: paulj
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          mattster90278 RE: paulj Jan 3, 2014 02:57 PM

          Thanks. I've made marinades with anchos and guajillos but not just guajillos.

        2. Melanie Wong RE: mattster90278 Jan 2, 2014 12:30 PM

          This recipe page (in Spanish) offers three different marinades for marinated pork that are made with 1) ancho chiles, 2) guajillo + achiote, 3) guajillo chiles. Perhaps one is close to the taste you seek.
          http://cein.inaoep.mx/panchon/index.p...

          1 Reply
          1. re: Melanie Wong
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            mattster90278 RE: Melanie Wong Jan 3, 2014 02:56 PM

            Thanks for those. I've made marinades with anchos and guajillos but haven't thrown in achiote. Maybe that will get me closer.

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            glbtrtr RE: mattster90278 Jan 2, 2014 02:00 PM

            Tamarind is always my go-to extra, like Aromat! (Not really an answer because I always order the #15)

            1. m
              mattster90278 RE: mattster90278 Jan 7, 2014 09:08 PM

              Update: The closest I've come to Super-Rica marinade is a Guajillo-based marinade (with some achiote added). There is still a "zing" missing that Super-Rica has, but at least I'm headed in the right direction. Thanks for all the suggestions.

              1 Reply
              1. re: mattster90278
                Melanie Wong RE: mattster90278 Jan 20, 2014 10:48 AM

                Please do keep us posted on your experiments.

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                Dirtywextraolives RE: mattster90278 Jan 15, 2014 01:02 PM

                I love that dish too.

                I agree, it's probably guajillo based. Definitely not a mole. Perhaps they add some California or New Mexico chiles?

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