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Chuletas
Adobado con salsa fresca de cebolla y cilantro |
INGREDIENTS: |
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8 thin (1/4-inch-thick) pork chops
Chili-Vinegar Marinade:
4 dried Anaheim chiles
4 dried arbol chiles
2 teaspoons cumin seed
1 clove garlic, crushed
1 fresh jalapeno chile, stemmed, seeded and chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
Onion-cilantro relish:
1 1/2 cups minced white onion
1 tablespoons minced serrano chile
1/2 cup coarsely chopped fresh cilantro
1/4 teaspoon salt
3 tablespoons lime juice
1 tablespoon olive oil
Serves: 4 |
DIRECTIONS: |
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1. |
To make marinade, remove stems from all dried chiles, shake out and
discard seeds. |
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2. |
Place chiles in small saucepan with water just to cover. Bring to a
boil, remove from heat and let stand for 20 minutes to soften.
Drain. |
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3. |
In
small skillet toast the cumin seed over medium heat until lightly
browned and fragrant, about 2 - 3 minutes. Place chiles, cumin seed,
garlic, jalapeno, vinegar, oil and salt in blender container. Puree
until thick and smooth. |
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4. |
Place pork chops in shallow pan and pour marinade over. Let marinate
in refrigerator for one hour or overnight. |
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5. |
Prepare a hot fire in grill or heat broiler. |
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6. |
Before grilling chops, make the relish. In a small bowl stir
together the onion, serrano, cilantro, salt, lime juice and olive
oil. Set aside until ready to serve. |
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7. |
Grill chops directly over heat, or broil, until they are nicely
browned on both sides, about one minute per side. |
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8. |
To serve, arrange chops on serving platter, garnish with some of the
relish and serve remaining relish on the side. |
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Source: Heritage Acres |
