About the Recipe
This recipe is a classic, obviously it has my personal touch
Ingredients
Protein :
8 pork chops
Marinated :
4 oz annatto
1 oz salt
1 oz black pepper
1 oz tomato broth
1 oz minced garlic
2 oz white vinegar
4 habanero chiles (optional for spiciness)
3 garlic cloves
2 serranos (optional for spicy)
1/2 oz oregano
4 oz of water
1/2 white onion
3 oranges
Shouts :
12 oz grits
6 oz of water
1/2 oz salt
1/2 oz black pepper
1/2 oz minced garlic
4 oz butter
Avocado Salsa:
5 hass avocados
1/2 oz salt
1/2 oz black pepper
1/4 of a bunch of cilantro
5 oz of water
1 serrano chili (optional for spicy)
Companion :
6 pineapple slices
Preparation
I'm not recreating the original recipe, but believe me, you won't regret it. To go a little outside of the conventional, which is normally presented in tacos, I wanted to make it as a dish, with a side of grits and the pure guacamole sauce that should not be missing. So let's start with this dish.
Normally, the marinade should be done the day before so that the flavour penetrates the protein properly, but it is not necessary. To start, put the sliced onion, garlic cloves and chillies in a pan until they start to change colour. Then, put them in the blender along with the remaining ingredients; blend everything and set the sauce aside.
In a bowl we put the pork chops and add the marinade sauce, letting it rest for several hours if desired.
The next day or at the same time, we turn on the grill (you can also do it in a frying pan). I prefer the grill and it is the first thing to do since it takes longer to cook. Once the heat is lowered, we put the chops to cook, normally it would be 5 to 6 minutes per side and that's it. For the pineapple, we proceed in the same way, we cook it for about 2 minutes to mark both sides.
For the grits, boil 6 oz of water and the butter. We add the semolina, if we see that it is very solid we add more water until we reach the desired texture. We add the powder and mix again, and with that we finish cooking the semolina.
For the avocado sauce, place the avocados, powders, water and cilantro in the blender until everything is well blended. If the texture of the sauce is very solid, add more water until the desired consistency is reached.
I hope you enjoy this recipe, and remember that I normally add chili to my dishes but it is optional.