Chuletillas al Recado para Bistec
Chuletillas al Recado para Bistec
The Grandmother's Glossary: Foundations & Hacks
Tuesday at 6:30 p.m., flavor isn't built with gentle dry rubs; it's forged in dense, aromatic pastes known as recados. The true weeknight trick of the Mayan kitchen is keeping a jar of this peppery, vinegar-laced seasoning on hand, and using a heavy spoonful of recado para bistec to instantly transform supermarket pork chops into a searingly brilliant dish called pebre. Drop them into a screaming-hot skillet and do not walk away.
Before you start
Roast the unpeeled garlic cloves in a dry skillet over medium heat until softened and charred.
This should take about 10 to 12 minutes; let them cool slightly before peeling.
Toast the black peppercorns, allspice, cumin, coriander, cloves, and cinnamon in the hot skillet.
Toss them constantly for one to two minutes just until incredibly fragrant, taking care not to let them burn.
Grind the toasted spices and dried oregano into a fine powder using a spice grinder or mortar and pestle.
Blend the spice powder with the peeled roasted garlic, salt, and vinegar to form a thick paste.
Transfer the finished recado to a small glass jar with a tight lid; it will keep in the refrigerator for up to two months.
Ingredients
- garlic cloves10 large
- black peppercorns1 tbsp
- whole allspice berries1 tsp
- cumin seeds1/2 tsp
- coriander seeds1/2 tsp
- whole cloves4 small
- Ceylon cinnamon stick1 small
- dried Mexican oregano1 tbsp
- kosher salt1 tsp
- white vinegar3 tbsp
- thin bone-in pork chops4 med
- fresh lime juice2 tbsp
- fresh orange juice1 tbsp
- fresh grapefruit juice1 tbsp
- garlic clove1 med
- neutral cooking oil1 tbsp
Method
- 01
Whisk one tablespoon of the prepared recado paste into the citrus juices and minced garlic until fully dissolved.
This step immediately recreates the traditional sour orange marinade without needing the elusive native fruit.
- 02
Submerge the pork chops in the marinade and let them sit for at least thirty minutes.
For an even deeper flavor, leave them covered in the refrigerator overnight while you sleep or work.
- 03
Heat the neutral oil in a large cast-iron skillet over medium-high heat until shimmering.
- 04
Sear the marinated chops until deeply browned and caramelized, about three to four minutes per side.
The natural sugars in the citrus juice will help form a beautiful, dark crust very quickly. Serve immediately with white rice and black beans.
Notes
Recreating the sour orange.
The mix of lime, orange, and grapefruit juice perfectly replicates the floral acidity of fresh Yucatecan sour orange, which is difficult to source in the American Midwest.
Mind your cinnamon.
Seek out soft, flaky Ceylon cinnamon; standard American Cassia cinnamon is far too aggressive and will overpower the nuanced heat of the paste.