| 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 | t | Kosher salt |
| 2 | t | Dried oregano |
| 2 | t | Dried thyme |
| 2 | t | Black pepper |
| 8 | c | Water |
| 10 | Red onions, very thinly | |
| sliced | ||
| 16 | oz | White vinegar |
| 1 | Cilantro, chopped | |
| 1/2 | Habanero chile, roasted and | |
| finely chopped or to | ||
| taste | ||
| Salt and pepper, to taste |
INSTRUCTIONS
1997 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 47.1mg
Sodium: 678.9mg
Potassium: 328.7mg
Carbohydrates: 5.2g
Fiber: <1g
Sugar: <1g
Protein: 13.5g