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Pork Chops Yucatán-Style

Pork Chops Yucatán-Style

Ingredients

  • 3 tablespoons coarse kosher salt
  • 1 teaspoon whole allspice
  • 1 teaspoon whole black peppercorns
  • 4 large bone-in rib pork chops
  • 1 113/4x81/2x1 1/4-inch disposable aluminum baking pan (to catch drips)
  • 2 cups wood chips, soaked in water 1 hour
  • 4 6x33/4x2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill)
  • 1 large white onion with skin, quartered through core with some core still attached to each piece
  • 1/2 cup fresh orange juice
  • 1/4 cup coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves
  • 1/2 small green cabbage, thinly sliced
  • 1 avocado, halved, pitted, peeled, sliced
  • 1 bunch red radishes, trimmed, sliced

Recipe Preparation

  • Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13x9x2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally.

  • FOR CHARCOAL GRILL Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.

  • FOR GAS GRILL Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.

  • Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.

  • Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.

  • Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas.

Recipe by The Bon Appétit Test Kitchen, Steven Raichlen Francine Maroukian,

Nutritional Content

One serving contains the following (Analysis includes one corn tortilla per serving.): Calories (kcal) 547.3 %Calories from Fat 42.8 Fat (g) 26.1 Saturated Fat (g) 7.9 Cholesterol (mg) 82.8 Carbohydrates (g) 44.9 Dietary Fiber (g) 9.0 Total Sugars (g) 12.1 Net Carbs (g) 35.9 Protein (g) 35.8 Sodium (mg) 418.3Reviews Section

Pork Chops with Poblano Chile Sauce


1. Chop the roasted chiles and put them in a blender. Reserve. In a medium saucepan, heat 1 tablespoon of the oil over medium-low heat and cook the onion, garlic, and oregano, covered, stirring frequently, until the onion is tender, but not brown, about 5 minutes. Transfer to the blender with the chiles. Add the tortilla and chicken broth. Blend until very smooth.

2. Return the blended mixture to the same saucepan. Add G teaspoon of the salt. Bring to a boil and cook, stirring, 4 to 5 minutes to blend the flavors. Add salt, if needed, and reserve off heat.

3. Trim all the fat from the pork. Brush the chops with the remaining oil and season with salt. Heat a large stovetop grill pan, or prepare an outdoor grill (and grease the rack). Cook the pork until well marked from the grill, about 5 minutes. Turn the meat reduce the heat to medium-low, and cook about 3 minutes or until the meat is no longer pink inside, but still juicy. Reheat the sauce. Serve the meat with the heated sauce spooned on top. Garnish with diced tomato.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

This Pork Chops with Poblano Chile Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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We don’t always support taking life advice from Homer Simpson, but he’s right about one thing: pork is awesome, and it’s incredibly versatile. You can make a great sausage with pork (don’t worry, we’ve got a guide for that). And then there are the ribs. We have a whole collection of rib recipes to keep your grill busy all summer—a few of our favorite include char-smoked baby back ribs and Kansas City-style spareribs with a sweet and spicy barbecue sauce. And how about sandwiches? Start your day off right with a biscuit sandwich with collard greens, marbleized eggs, espresso aioli, and eight slices of salty pancetta. For lunch, move onto our decadent porchetta sandwich with hazelnut gremolata or banh mi with seasoned pork and Vietnamese-style ham and pork roll.

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"La Hacienda" Salsa recipes

From a little mexican restaurant where I live ( more )

In blender,. blend both cans tomatoes(the 2 types have different flavors says the owner). Ge. ( more )

These are really fun!! Taste great and a nice way to use up any leftover taco &quotfixin's&. ( more )

Rub *taco seasoning mix on both sides of all four pork chops. Or make your own taco seasonin. ( more )

Yucatán style tomato habanero hot sauce recipe. Source: http://mexicanfoodjournal.com/habane. ( more )

Remove the stems from the tomatoes and chiles and quarter the tomatoes and onion. Preheat 1. ( more )

This recipe is from A Texas Hill Country Cookbook. It's so much more flavorful than plain ol. ( more )

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As served at Hacienda Los Lingues in Chile, the oldest hacienda in South America. Serve this. ( more )

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Prep: 60m Cook: 2700m Servs: 6

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The Weekend Specials: Roast Baby Pig

7am, until sold out. TACOS $12 *TORTAS $30 *KILO $200

SATURDAY


Other Saturday Specials
QUESO RELLENO: Edam Cheese stuffed with picadillo (seasoned ground meat & finely diced vegs), with a white & a red sauce (See below for more info on Picadillo)

PUCHERO DE DOS CARNES Stew of two meats- The meats are usually beef & pork, the seasonings may include chiles, cilantro, mint, peppers, cloves, pepper, androasted garlic. Other ingrediants include corn, squash, chayote, potatoes, carrots, limes, rutabaga, platano macho (lg banana). The salsa may include habanero, radishes, cilantro, and sour orange.

SUNDAY

Cochinita pibil is slow roasted young pig marinated with achiote & sour orange, and other seasonings. Traditionally it was roasted in a pit, wrapped in banana leaves. It is tender & succulent, without any strong flavors from the seasonings. 200 pesos is

$7.50/lb. The tacos are equal to a dollar each and the sandwiches would be $2.50 US Those are pickled onions on the torta. Photo of torta from Manolitos fb. other from cochinitapibil.mx

The Other Sunday Specials each week are :

Mondongo Kabic is a Yucatec stew made with cow's stomach, (tripe) cooked in sour orange and seasoned with onions, tomato, garlic,achiote, chiles, epazote, and oregano. Garnishes are similar to pozole

Monday Specials always include Frijol con Puerco: Yucatec style Beans with Pork is made with black beans, pork, epazote *, chiles, and onions.

noon & usually include Pork or Chicken Milanesa (60p) :

Which is similar to "Chicken Fried Steak" and "Chicken Parmesan" a seasoned, breaded, fried cutlet Photo from MexicoFood&more

and Poc Chuc (60p) Yucatec pork BBQ (which is usually marinated with sour orange and achiote)

Chamoyadas

..Mexican chamoy is prepared by first packing the fruit in either dry salt or a brine. Occasionally, this brine is acidulated with vinegar. This draws out the natural moisture of the fruit by osmosis. When the fruit has been sufficiently dried, it is separated from the brine and is sold as a snack known as saladitos, literally 'little salty things.'
Meanwhile, the salted fruit brine created in this process is seasoned to taste with chile powder, becoming chamoy. This liquid may be further reduced, or thickened with pureed fruit, to achieve a variety of consistencies.
Because of differences in the type of fruit chosen and the composition of the brining solutions used, chamoys vary quite widely in taste. Most are quite savory and spicy due to the addition of chile powder, and salty due to the brine. Depending on whether and how much vinegar was used, they may also vary from sour to sweet. . Wiki You can make it from apricot preserves, lime juice, sugar, ancho chiles, and salt. .

The video shows you how they are made (There are, of course, different recipes)

THE RECIPE.
1.Un frasco de "Tajin" con limon o sin limon. A bottle of Tajin w or w/o lime
2.Un frasco de "Chamoy" en liquido. Bottle of Chamoy, liquid
3.Un bote de Mango en liquido para ser Smoothie mix marca "Torani" o puede ser algo similar. Mango smoothie mix or something similar. This is Torani brand
4. 3 tasas de hielo. 3 cups of ice
5.Un frasquito de "Lucas Bonbaso". a lil bottle of "Lucas Bonbaso"
6.Un palio de "Tirolo" de tamarindo. A stick of Tirolo Tamarind
7. Y lo mas importante un mango. And the most important: A Mango
Todos los productos de liquido los agredas a tu gusto. Blend them to your liking.


👩🏻&zwj🍳 Tamara Talks - Yucatecan Cuisine

Yucatán has not always been a part of Mexico. One of the most advanced indigenous cultures of the ancient Americas, the Mayans migrated to the area now known as Yucatán around 2500 B.C. Centuries later, the land became part of colonial Spain.

When Mexico gained its independence from Spain in February 1821, Yucatán became part of the Independent Mexican Empire but remained a remote province until 1824. This area was isolated from the rest of Mexico, and its only contact with the outside world was by sea, until the mid-twentieth century when rail and highway connected Mexico and Yucatán. It remains distinct from Mexico in its cuisine and culture even today.

Yucatán is home to rich and varied gastronomy that features well-known ingredients such as corn, chiles, tomatoes, turkeys, pumpkins, and beans, with many less common ingredients that are unique to the state such as habaneros, sour oranges, and the popular achiote that gives color and flavor to so many Yucatecan dishes. Because of its culturally rich traditions that bring together Maya, Spanish, and Lebanese influences, Yucatecan cooking has taken its rightful place on the global food scene.

Typical Yucatan Ingredients

  • habanero chiles
  • achiote/annatto - the signature red seed that can be found whole, ground, and in paste form
  • pickled red onions
  • squash - including pumpkins and their seeds
  • tomatoes
  • "recados" - spice blends/pastes
  • sour or Seville oranges
  • Mexican oregano, cumin, epazote
  • banana leaves (Mexican tree spinach)
  • cloves and cinnamon
  • chocolate
  • limes

Recados, marinating spice blends or pastes, are the foundation for many Yucatecan traditional dishes like the traditional cochinita pibil. They range from the common recado rojo used in cochinita pibil to pumpkin seed recado (pipián) to black recado (anchos) and white recado (aromatic herbs).

As I include more Yucatecan-inspired dishes in my culinary adventures, I have found that once the recados are made, most recipes come together easily and relatively quickly.

Keep in mind that it is not my goal to recreate traditional recipes. Rather, I use flavor profiles and typical ingredients to create new recipes that work well in the home kitchen setting. I hope you'll give this Instant Pot Yucatecan-style pork a try!

What is 'Cochinita Pibil'?

One of Yucatán&rsquos most famous dishes is this pork marinated in achiote paste, herbs, and spice (recado rojo), and sour orange juice. Traditionally, it is a whole pig! It is then wrapped in banana leaves and cooked slowly in a Pib-style oven (underground). You eat it in tacos, Tortas, or by itself with red onion.

Obviously, the traditional method is not practical for most home cooks! However, we can enjoy the flavor (on a much smaller scale) and cook it at home. An Instant Pot speeds up the process, but you can certainly cook it on the stove, in the oven, or a slow cooker as well.


Instructions

Heat the oil in a medium-sized skillet and saute the onion for 1 minute, and then add the garlic, tomatoes, habanero chile, salt, and pepper and simmer for 5 minutes, adding chicken stock if the mixture gets too thick.

While this mixture is simmering, arrange the tortilla chips on a warm platter and cover them with the hot refried beans.

Top the beans with the fried eggs, ham, peas, and cover with the simmering tomato sauce. Sprinkle the cheese over the top and serve.