CHILE-LIME PORK ROAST
Break free from a tired cooking routine, and add some excitement to the menu with our Chile-Lime Pork Roast! Red pepper jelly, poblano chiles and a zesty lime vinaigrette dressing help give this Chile-Lime Pork Roast its incredible flavor.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place meat on prepared baking sheet.
- Combine vegetables in large bowl. Mix dressing and taco seasoning mix until blended. Add 3 Tbsp. dressing mixture to vegetables; mix lightly. Spoon around meat on baking sheet.
- Add pepper jelly to remaining dressing mixture; mix well. Reserve 1/2 cup jelly mixture for later use; brush remaining jelly mixture onto meat.
- Bake 40 to 50 min. or until meat is done (145°F). Transfer meat to carving board; cover loosely with foil. Let stand 10 min. before slicing to serve.
- Serve meat and vegetables with the reserved jelly mixture.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
LIME AND CHILE ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 13h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
- 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
- 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
- 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
CHILE-LIME PORK TORTAS
Take tortas to the next level with this Chile-Lime Pork Tortas recipe. Fill ciabatta sandwich rolls with avocado, tomatoes, pepper jack and zesty pork roast when you make these delicious Chile-Lime Pork Tortas.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to broil.
- Place roll halves, cut sides up, on baking sheet; cover bottom halves of rolls with cheese. Broil, 4 inches from heat, 1 to 2 min. or until cheese is melted and rolls are lightly toasted. Remove from broiler.
- Mash avocado in medium bowl. Add aioli; mix well. Spread onto cut sides of tops of rolls.
- Slice Chile-Lime Pork Roast; place on bottom halves of rolls. Cover with tomatoes and tops of rolls.
Nutrition Facts : Calories 700, Fat 30 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
TORTAS AHOGADAS
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 45
Steps:
- For the braised pork butt: Preheat the oven to 325 degrees F.
- In a small bowl, combine the chili powder, cumin, garlic, paprika, mustard, coriander, salt and pepper. Pat the pork dry, then coat it with the rub.
- In a large cast-iron pan, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil and transfer it to the oven for 2 1/2 to 3 hours. Let the pork cool a bit before shredding.
- For the tomato sauce: Soak the chile de arbol for 20 minutes in warm water. Once rehydrated, remove the stems and seeds and roughly chop. Heat the canola in a medium saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin and oregano and cook for another 2 to 3 minutes, until fragrant. Add the vinegar, tomatoes and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring often. When done, puree the sauce until smooth. Season with salt and pepper to taste.
- To assemble the sandwich: Slice the bolillos in half, leaving them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet; transfer to the oven and toast until crispy, about 5 minutes. Fill each bolillo with some shredded pork, topped with some tomato sauce, shredded cabbage, cilantro, pico de gallo and pickled red onions. Serve.
- In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro and garlic. Mix to combine. Season with salt and pepper, and refrigerate for 1 hour to allow flavors to meld.
- Heat a small saucepan over medium heat. Add the olive oil, the onions and some sea salt, and saute until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, start anise, honey, red wine vinegar and just enough water to cover. Bring to a boil, then turn off the heat. Set aside to cool to room temperature. Remove the whole spices and refrigerate until ready to serve.
CHILI-LIME GRILLED PORK CHOPS
Enhance the mild flavor of pork with a mouthwatering rub featuring chili powder, cayenne pepper and lime juice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat closed contact grill for 5 minutes.
- Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop.
- When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.
Nutrition Facts : Calories 190, Carbohydrate 1 g, Cholesterol 70 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g
GORDAS PETROLERAS RECIPE (HOMEMADE GORDITAS WITH PORK)
Gordas or gorditas are fat tortillas, made from masa mixed with lard, and often filled with pork. Learn how to make gorditas here.
Provided by Danny Mena
Yield Makes 8 gordas
Number Of Ingredients 24
Steps:
- To make the chicharrón prensado, toast the chiles in a dry skillet over medium heat, turning occasionally, for about 2 minutes; they should be richly aromatic but not burned. Put in a blender with the garlic, onion, and 2 cups water, and blend until very smooth, about 2 minutes.
- In a large pot combine the carnitas with pork skin and the salsa over low heat. Cook for about 20 minutes, stirring constantly, or until the salsa is reduced enough to thickly coat the meat. You shouldn't need to add any salt here, as the carnitas should be well seasoned.
- Place all the ingredients in a blender and purée until smooth (some people prefer a coarse purée). Serve immediately, or refrigerate for up to 4 days.
- Combine all the ingredients in a bowl, using a spoon to mash the avocados into the other ingredients. It's up to you how much to mash-I like mine pretty lumpy!
- To make the gordas, knead the masa with the lard or oil until it's fully incorporated (it's impossible to overwork masa since there's no gluten, and in fact it only improves in quality the more you work it). Separate the masa into 8 equal portions and roll into balls. Place a ball between two sheets of plastic (cut from a plastic bag) and flatten to create a ½-inch-thick tortilla shape with a tortilla press or with this cookbook. Repeat for all the balls.
- Heat a griddle or large heavy skillet over medium heat. Add as many gordas as will comfortably fit in the skillet. Cook for about 20 minutes, flipping every 3 minutes or so. They should get golden brown on the outside, with some charred specks; reduce the heat if they brown too quickly. They're done when the inside is soft and fluffy, and the outside crisp and crunchy. (Gordas are best straight from the griddle, but can be kept in a 250ºF oven until ready to serve, if necessary.)
- Slice open the gordas three-fourths of the way around, then fill each pocket with about 2 tablespoons of the chicharrón prensado, then queso, onion, cilantro, salsa, guacamole, and lime to taste.
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