Red Chile Pork Cutlets, Cervantes Style: Chuletas De Serdo En Chile Rojo, Estillo Cervantes
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
37
Spice
57
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a shallow pan, place the pork cutlets in a single layer
2
Pour 3/4 of the chile sauce marinade evenly over the meat, cover, and refrigerate at least 2 hours before grilling
3
For more intense chile flavor, marinate overnight
4
Preheat grill on high
5
Reduce heat to 375 degrees F and place the marinated pork cutlets on the grill
6
Reserve the marinade for basting throughout the cooking process
7
Cook each side 2 to 4 minutes, depending on the thickness of each cutlet
8
Baste the pork with the marinade on each side before turning
9
Remove pork cutlets from grill and set aside
10
Ladle about 2 ounces of the ready to serve Red Chile Sauce on each plate
11
Place the pork in the center of the plate and drizzle additional red chile sauce over the meat
12
Garnish with a sprig of cilantro and serve with your choice of calabacitas, papitas, pinto beans, or Spanish rice
13
The pork can also be cut into strips after grilling and wrapped in a warm flour tortilla as a burrito
14
Remove the stems, seeds and white veins of the New Mexico red chile pods
15
Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover the red chile pods
16
Soak for 30 minutes to 1 hour
17
When the pods are completely reconstituted, they should appear bright red and plump
18
Remove the chile pods with tongs and place in a blender with the water they were soaking in
19
Leave about 1-inch space or more in the blender container
20
Add the oregano, garlic, and salt
21
Blend for 2 minutes
22
If sauce is too thick, add more water and blend until mixture is smooth