| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chiles in g, Pork | 12 | Servings |
INGREDIENTS
| 12 | Blade pork steaks, 1/2"-1/4" thick, 10-12 oz. each | |
| 32 | oz | Sour orange juice or regular orange juice with |
| 1 | c | Lime juice |
| 3 | oz | Achiote paste |
| 4 | ts | Kosher salt |
| 2 | ts | Dried oregano |
| 2 | ts | Dried thyme |
| 2 | ts | Black pepper |
| 8 | c | Water |
| 10 | md | Red onions, very thinly sliced |
| 16 | oz | White vinegar |
| 1 | bn | Cilantro, chopped |
| 1/2 | Habanero chile, roasted and finely chopped, or to taste | |
| Salt and pepper, to taste |
INSTRUCTIONS
MARINADE PICKLED RED ONIONS MARINADE: Blend all marinade ingredients in blnder or food processor. Marinate pork at least 3 hours. PICKLED RED ONIONS: Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper. PORKL Grill pork steaks. Serving Suggestions: Serve with pickled red onions and Mexican yellow rice. Garnish with habanero chile peppers and cilantro. NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork Board Recipe by: Chef dudley Nieto/Chapulin/Chicago, IL Posted to CHILE-HEADS DIGEST V3 #363 by rael64@swbell.net on Jun 22, 1997
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”