From the culture of the Yucatan Peninsula comes tasty Grilled Yucatan Pork Chops with an orange chili emulsion.
1 unpeeled orange, diced
1 unpeeled lime, diced
1 garlic bulb separated into cloves, peeled
1 ounce achiote paste
1 teaspoon dried oregano
1/2 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 cup corn oil
1/2 cup white wine
6 trimmed pork chops, with or without bone (8 ounces each), about 1-inch thick
Orange Chile emulsion (recipe follows)
Process the orange, the lime, the garlic, the achiote paste, the seasonings, the oil and the wine in food processor. Pour over pork. Cover and refrigerate over night.
Prepare Orange Chile emulsion.
Remove pork chops from marinade. Grill over medium-hot coals or on grill pan on stove, turning once to desired doneness. Test with instant read thermometer. The USDA advises cooking pork to 160-degrees. Chefs prefer a lower temperature. Let chops rest five minutes; serve with emulsion.
Recipe makes 6 servings.
6 tablespoons orange juice
1 tablespoon chili powder
1-1/4 tablespoons *achiote paste
1 clove garlic
1 small shallot, sliced
1 yolk from a 3 minute boiled egg
1/2 cup regular olive oil
1/4 cup corn oil
2 tablespoons lime juice
1-1/4 tablespoons lemon juice
1/2 tablespoon red wine vinegar
1 small dried ancho Chile, seeds removed, roasted (see note)
Black pepper and salt to taste
*Achiote paste is a paste made from achiote seeds that is used to flavor many Mexican dishes. If you cannot find it at your grocer or Mexican specialty store.
In a saucepan, combine orange juice, chili powder and achiote paste. Bring to boil, stirring occasionally. Add to food processor with garlic and shallot; puree. Add egg yolk. Process. Add oils slowly and alternate with the lime -juice, lemon juice and vinegar to form an emulsion. Add roasted pepper. Season with salt and pepper.
Note: To roast Chile, place in dry pan over medium heat. Cook one minute per side, just until pepper smokes a little.
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