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Super-Rica Especial marinade recipe/ingredients

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

    1 Reply
    1. re: Ernie

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

    2. 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. Bright red suggests guajillo chiles.

        1 Reply
        1. re: paulj

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

        2. 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

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

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

            1. 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

                Please do keep us posted on your experiments.

              2. 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?