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Рецепт Chuletas De Puerco Adobadas
by Global Cookbook

Chuletas De Puerco Adobadas
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Ингредиенты

  • 6 x Thick shoulder pork chops
  • 4 lrg Ancho chiles
  • 1/8 tsp Cumin seed
  • 1/8 tsp Oregano
  • 1/8 tsp Thyme
  • 1 Tbsp. Salt
  • 2 x Cloves garlic, peeled
  • 1/2 c. Mild white vinegar

Инструкции

  1. RECIPES USING ANCHO CHILES (by Diana Kennedy) CHULETAS DE PUERCO ADOBADAS
  2. (Pork Chops In Adobo Sauce)
  3. One day ahead: TO PREPARE ANCHOS: Toast 4 large Ancho chiles lightly on a griddle, turning from time to time so which they don't burn, for 2-4 min. Slit chiles and remove seeds, veins and stems. Put chiles into a bowl and cover with boiling water. Let stand 20 min.
  4. Remove with slotted spoon and transfer to blender. Add in remaining sauce ingredients. Blend to a fairly smooth paste, but don't overblend.
  5. Spread paste on 6 thick shoulder pork chops that have been pounded till flattened. Let stand in refrigerator overnight.
  6. On serving day: Heat a large skillet. In sufficient oil to just cover the bottom of a skillet, fry the chops very slowly on both sides till they are well cooked-about 20 min, depending on thickness. When they have cooked through, increase heat and brown them quickly.
  7. Serve the chops immediately, garnished with sliced onion, and decorate the plate with shredded lettuce and sliced radishes.