Chuletas Adobado Con Salsa Fresca De Cebolla Y Cilantro Recipe

Name: Chuletas Adobado Con Salsa Fresca De Cebolla Y Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 bone-in ribeye (rib) pork chops 1/4-inch thick; 4 Anaheim chiles dried; 4 arbol chiles dried; 2 teaspoons cumin seed; 1 clove garlic crushed; 1 jalapeno chile stemmed, seeded and chopped; 1/2 cup red wine vinegar; 1/2 cup olive oil; 1 1/2 teaspoons salt; 1 1/2 cups white onion minced; 1 tablespoon serrano chile minced; 1/2 cup fresh cilantro coarsely chopped; 1/4 teaspoon salt; 3 tablespoons lime juice; 1 tablespoon olive oil

Servings: persons

8 bone-in ribeye (rib) pork chops 1/4-inch thick
4 Anaheim chiles dried
4 arbol chiles dried
2 teaspoons cumin seed
1 clove garlic crushed
1 jalapeno chile stemmed, seeded and chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
1 1/2 cups white onion minced
1 tablespoon serrano chile minced
1/2 cup fresh cilantro coarsely chopped
1/4 teaspoon salt
3 tablespoons lime juice
1 tablespoon olive oil

1
To make marinade, remove stems from all dried chiles (Anaheim and arbol), shake out and discard seeds. 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. In small skillet toast the cumin seed over medium heat until lightly browned and fragrant, about 2-3 minutes. Place chiles 9anaheim and arbol), cumin seed, garlic, jalapeno, vinegar, oil and salt in blender container. Puree until thick and smooth.
2
Place pork chops in shallow pan and pour marinade over. Let marinate in refrigerator for one hour or overnight.
3
Prepare a hot fire in grill or heat broiler.
4
Before grilling chops, make the relish. In a small bowl stir together the onion, serrano, cilantro, 1/4 tsp salt, lime juice and 1 Tbs olive oil. Set aside until ready to serve.
5
Grill chops directly over heat, or broil, until they are nicely browned on both sides, 2 minutes per side. To serve, arrange chops on serving platter, garnish with some of the relish and serve remaining relish on the side.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 bone-in ribeye (rib) pork chops 1/4-inch thick, 4 Anaheim chiles dried, 4 arbol chiles dried, 2 teaspoons cumin seed, and more.

Yes, Chuletas Adobado Con Salsa Fresca De Cebolla Y Cilantro falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chuletas Adobado Con Salsa Fresca De Cebolla Y Cilantro

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