![]() ![]() Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes. Transfer the grilled corn kernels to a large mixing bowl and toss with prepared dressing, crumbled cotija cheese and jalapeño. Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side. Once the corn is cooked, transfer to a cutting board to cut the kernels off the cob, then discard the cobs. Season the corn with oil, salt and pepper, then grill for about 2 to 3 minutes per side. Once the grill comes up to temperature, clean the grates using a wire grill brush and spray with nonstick grill spray. Make the dressing: in a large mixing bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice. Make the Grilled Mexican Street Corn “Elote” Salad: 1. Serve with additional marinade on the side. Once rested, slice thin on the bias and drizzle some of the remaining marinade over the meat. If the internal temperature has reached 145 F, remove the pork steaks from the grill and transfer to a clean plate and allow them to rest for 5 minutes. If the pork steaks need more time, transfer them to the low heat section of your grill and cook with the lid closed as needed until the temperature reaches 145 F. After 12 to 16 minutes of cook time, check the internal temperature. Remove the air from the plastic bag and carefully massage the marinade into the pork chops. ![]() Place the pork chops into a large, gallon-size plastic bag and then pour the marinade into the bag. Lift and turn the pork steaks 90 degrees and place on an unused hot spot of the grill and baste again. Add the soy sauce, light brown sugar, Worcestershire sauce, minced garlic, and lemon juice into a bowl and whisk until the sugar dissolves. Baste with reserved marinade and cook for another 3 to 4 Minutes. Flip the pork steaks and place on a 45 degree angle against the grill grates on an unused hot spot of the grill. Baste with reserved marinade and cook for another 3 to 4 minutes. Place the pork steaks at a 45-degree angle over the grill grates over medium-high heat and cook for 3 to 4 minutes, then lift and turn the pork steaks 90 degrees and place on an unused hot spot of the grill. Once the grill is hot, remove the pork steaks from the marinade and transfer to a plate to remove any excess marinade to prevent flareups on the grill. Preheat the grill to medium-high heat on one side and low heat on the other. Spray the grill grates with nonstick grill spray. Refrigerate for at least one hour and up to overnight. Use immediately, or transfer to a jar or airtight container and store in the refrigerator for up to 1 week. Blend until combined the marinade should be thick & smooth. Season with 2 teaspoons kosher salt & ground black pepper as desired. ![]() Place the pork steaks in an airtight plastic bag and pour half of the marinade over the pork (reserve the other half of the marinade for basting and dipping). Blend the al pastor marinade: Add all listed marinade ingredients to a blender. Ancho is a dried poblano chilli which lends a sweet earthy flavour to the meat. In a small mixing bowl, whisk together the ground black pepper, garlic powder, onion powder, ground ginger, light brown sugar, soy sauce, rice wine vinegar and vegetable oil. Try these delicious Mexican-style pork chops in a lime and ancho marinade for something different. ![]()
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