| 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
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