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Prep Time: 24 Minutes Cook Time: 49 Minutes |
Ready In: 73 Minutes Servings: 6 |
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this is an Ancient Mayan recipe I managed to get off of Erika its a pretty tasty meal:) good with mashed potatoes and gravy:) with a small salad and a side of corn:) Ingredients:
6 (10 -12 ounce) pork blade steaks, 1/4 -inch thick |
16 ounces sour orange juice (or 16 ounces regular orange juice with 1/2 cup lime juice) |
1 1/2 ounces achiote paste (see recipe above) |
2 teaspoons kosher salt |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 teaspoon black pepper |
4 cups water |
5 medium purple onions, very thinly sliced |
8 ounces white vinegar |
1 bunch cilantro, chopped |
1/4 habanero pepper, roasted and finely chopped |
salt and pepper |
Directions:
1. Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.
2. 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.
3. Grill pork steaks on barbecue.
4. Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.
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