Red Chile Pork Cutlets, Cervantes Style: Chuletas de Serdo en Chile Rojo, Estillo Cervantes
You can never have too many main course recipes, so give Red Chile Pork Cutlets, Cervantes Style: Chuletas de Serdo en Chile Rojo, Estillo Cervantes a try. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 35g of protein, 6g of fat, and a total of 319 calories. This recipe serves 6. Head to the store and pick up granulated garlic, ready-to-servered chile sauce, cilantro, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
In a shallow pan, place the pork cutlets in a single layer.
Pour 3/4 of the chile sauce marinade evenly over the meat, cover, and refrigerate at least 2 hours before grilling. For more intense chile flavor, marinate overnight.
Preheat grill on high. Reduce heat to 375 degrees F and place the marinated pork cutlets on the grill. Reserve the marinade for basting throughout the cooking process. Cook each side 2 to 4 minutes, depending on the thickness of each cutlet. Baste the pork with the marinade on each side before turning.
Remove pork cutlets from grill and set aside. Ladle about 2 ounces of the ready to serve Red Chile Sauce on each plate.
Place the pork in the center of the plate and drizzle additional red chile sauce over the meat.
Garnish with a sprig of cilantro and serve with your choice of calabacitas, papitas, pinto beans, or Spanish rice. The pork can also be cut into strips after grilling and wrapped in a warm flour tortilla as a burrito.
Remove the stems, seeds and white veins of the New Mexico red chile pods. Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover the red chile pods. Soak for 30 minutes to 1 hour. When the pods are completely reconstituted, they should appear bright red and plump.
Remove the chile pods with tongs and place in a blender with the water they were soaking in. Leave about 1-inch space or more in the blender container.
Add the oregano, garlic, and salt. Blend for 2 minutes. If sauce is too thick, add more water and blend until mixture is smooth.
Recommended wine: Cava, Shiraz, Grenache
Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Avinyo Cava Brut Reserva with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Avinyo Cava Brut Reserva
Bright white fruits combine with toast notes. On the palate the wine is fresh and vibrant.