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Barbecued Pork Steak Marinated in Red Chile Paste |
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Serves: 4
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(Cerdo en Adobo)
Category: Pork
Meats marinated in adobo are seen in markets all over Mexico. It does take time to make the adobo at home, but the marinade can be used for meats, poultry, fish, and even vegetables, so it's worth the effort. Allow the steaks to marinate overnight, if possible. Classic Guacamole (see Salsas, Sauces, and Condiments) and Basic Pot Beans (see Beans, Rice, and Pasta) are excellent with the steaks.
4 tablespoons Red Chile Paste
4 (8-ounce) pork steaks
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1. Prepare the chile paste. Remove 3 to 4 tablespoons of the chile paste from the container, and store the remaining paste for future use. Spread a thin coat of chile paste on both sides of the steaks. Put the steaks in a large plastic sealable storage bag and refrigerate about 6 hours, or overnight.
2. Prepare an outdoor grill. Scrape excess adobo off the meat, and put the steaks on an oiled grill rack about 6 inches from the fire, and cook, turning frequently, until the meat is cooked through, about 8 to 10 minutes total. (Don't overcook or the meat will be dry.)
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Barbecued Pork Steak Marinated in Red Chile Paste is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!
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