Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Mexican-Style Grilled Pork Cutlets
In the Mexican kitchen, cecina enchilada is thinly sliced pork marinated in a chili sauce (but despite the name it is not made into enchiladas). For our version, we make a chili-and-garlic-infused oil and use a portion of it to season pork tenderloin cutlets before quickly grilling them. The remaining oil is made into a sauce/marinade to drizzle on after grilling to add a fresh burst of flavor. Serve with Mexican rice and refried beans, or slice into strips and offer warmed corn tortillas, chopped white onion, fresh cilantro for making tacos.
4
Servings
Tip
Don't grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.
50 minutes
Ingredients
-
⅓
cup extra-virgin olive oil
-
1
1 tablespoon ground cumin
Directions
-
01In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
September 13, 2022
Delicious
I only put 1 chili and 1 tsp of the sauce because my kid won't eat if it's too hot, but the flavor still was there. It was very good. I will definitely make this again. My family LOVED it.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
I substituted Cholla Green Pepper sauce for the Chipotle and Adobo sauce. Turned out great.