Spanish-Style Pork Shoulder Steaks

2019-03-03
  • Yield : 8 to 12 servings
  • Prep Time : 25m
  • Cook Time : 10m
  • Ready In : 5m
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Ingredients

  • 2 tablespoons ground toasted fennel seeds
  • 2 tablespoons freshly cracked black pepper
  • 1 tablespoon smoked paprika (pimenton)
  • 1 tablespoon salt
  • 6 bone-in pork shoulder steaks, about 3 pounds
  • 1/2 cup peeled, crushed garlic
  • 1/2 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 cup freshly chopped cilantro leaves, divided
  • 1 lime, juiced, plus 6 limes, sliced into wedges, for serving
  • 1 cup crema Mexciano or sour cream
  • 24 corn tortillas
  • Olive tapenade, purchased

Method

Step 1

In a small pan, toast the fennel and black pepper.

Step 2

Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.

Step 3

Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.

Step 4

Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.

Step 5

Preheat the oven to 375 degrees F.

Step 6

Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.

Step 7

Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.

Step 8

Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

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