| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Beef, Meats, Pork |
8 |
Servings |
INGREDIENTS
| 5 |
|
Cloves garlic |
| 1/4 |
c |
Olive oil |
| 3 |
|
Limes, juiced |
| 1 1/2 |
lb |
Pork shoulder butt steak |
| 1 1/4 |
lb |
Beef flap meat |
|
|
Salt, pepper |
|
|
Red pepper flakes |
|
|
Dried Mexican oregano |
| 1 |
lb |
Tomatillos, husks removed |
| 1/4 |
c |
Chopped cilantro |
| 2 1/2 |
|
mes until smooth., If using blender grind garlic and oil |
| 1/25 |
|
m fiber.] |
INSTRUCTIONS
Pound 5 cloves garlic to coarse puree in mortar and pestle. Add olive
oil and grind to paste. Scrape into mixing bowl and whisk in juice of
together, then pulse in lime juice.) Cut pork and beef into thin 1/4-
to 1/2-inch-thick slices. Dust liberally with salt, pepper, red pepper
flakes and oregano. Dip pork slices 1 at a time in garlic paste and
put in plastic storage bag. Then dip beef slices 1 at a time in garlic
paste and put in another plastic bag. Seal bags tightly and
refrigerate at least 2 hours to overnight. Broil tomatillos in single
layer about 1 inch from heat source until tops have begun to blacken
and blister. Remove from broiler, cut in half and puree in blender
with remaining garlic clove and juice of 1/2 lime until smooth. Season
with salt to taste and, if necessary, add more lime juice. Pour into
serving bowl and stir in cilantro. Thread meat onto skewers and grill
over very hot fire until browned and crisp on outside but still moist
inside, about 7 minutes on first side, 5 minutes on second. Place
skewers on platter and serve with Tomatillo salsa. [8 servings. Each
serving: 255 calories; 129 mg sodium; 68 mg cholesterol; 15 grams fat;
5 grams carbohydrates; 24 grams protein; Notes: If you use wooden
skewers, soak them in water for at least 30 minutes before cooking to
keep them from burning. Pork shoulder butt steak is available in
Latino markets. If you can't find it, buy a small piece of pork butt
roast and slice it yourself. Flap meat is the same thing as hangar
steak. If you can't find it, substitute skirt steak. Failing that, use
round steak. SOURCES. Recipe taken from "Bump and Grind (molcajete),"
By Russ Parsons !We got this recipe from the LA Times. Mastercook
editing by kitpath@earthlink.net Recipe by: Russ Parsons, LA Times
07/29/98(wed) Posted to KitMailbox Digest by Roberta Banghart
<bobbi744@acd.net> on Aug 22, 1998, converted by MM_Buster v2.0l.
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