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Note that this delicious recipe requires advance preparation.
• 2 pounds tomatoes, halved and seeded
• 10 cloves garlic
• 1 medium onion
• 2 teaspoons red chile powder
• Salt and freshly ground black pepper, to taste
• 1 teaspoon ground cumin, or more, to taste
• 1/4 teaspoon ground allspice
• 1/4 teaspoon oregano
• White vinegar, to taste
• 6 pork chops or beef steaks
Preheat the broiler.
Arrange the tomatoes, garlic cloves and onion on baking sheet and broil 5 to 10 minutes, turning frequently, until the vegetables are softened and slightly charred around the edges. In a large bowl, combine the roasted vegetables with the rest of the ingredients, except the white vinegar.
Working in batches, process the mixture in a food processor. Do not puree, but pulse until the mixture resembles a thick, chunky sauce. Add the white vinegar to tasted.
Put the pork chops or beef steaks in a large, shallow dish and pour the sauce over them. Cover the dish with plastic wrap and refrigerate overnight or up to three days, as they do in Guatemala.
One hour prior to serving, preheat a grill to high heat. Remove the meat from the sauce, wiping away any chunks and grill to your desired level of doneness.
Ingredients
• 2 pounds tomatoes, halved and seeded
• 10 cloves garlic
• 1 medium onion
• 2 teaspoons red chile powder
• Salt and freshly ground black pepper, to taste
• 1 teaspoon ground cumin, or more, to taste
• 1/4 teaspoon ground allspice
• 1/4 teaspoon oregano
• White vinegar, to taste
• 6 pork chops or beef steaks
Instructions
Preheat the broiler.
Arrange the tomatoes, garlic cloves and onion on baking sheet and broil 5 to 10 minutes, turning frequently, until the vegetables are softened and slightly charred around the edges. In a large bowl, combine the roasted vegetables with the rest of the ingredients, except the white vinegar.
Working in batches, process the mixture in a food processor. Do not puree, but pulse until the mixture resembles a thick, chunky sauce. Add the white vinegar to tasted.
Put the pork chops or beef steaks in a large, shallow dish and pour the sauce over them. Cover the dish with plastic wrap and refrigerate overnight or up to three days, as they do in Guatemala.
One hour prior to serving, preheat a grill to high heat. Remove the meat from the sauce, wiping away any chunks and grill to your desired level of doneness.
| Servings |
| 6 |
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Note that this delicious recipe requires advance preparation.
Ingredients• 2 pounds tomatoes, halved and seeded • 10 cloves garlic • 1 medium onion • 2 teaspoons red chile powder • Salt and freshly ground black pepper, to taste • 1 teaspoon ground cumin, or more, to taste • 1/4 teaspoon ground allspice • 1/4 teaspoon oregano • White vinegar, to taste • 6 pork chops or beef steaks InstructionsPreheat the broiler. Arrange the tomatoes, garlic cloves and onion on baking sheet and broil 5 to 10 minutes, turning frequently, until the vegetables are softened and slightly charred around the edges. In a large bowl, combine the roasted vegetables with the rest of the ingredients, except the white vinegar. Working in batches, process the mixture in a food processor. Do not puree, but pulse until the mixture resembles a thick, chunky sauce. Add the white vinegar to tasted. Put the pork chops or beef steaks in a large, shallow dish and pour the sauce over them. Cover the dish with plastic wrap and refrigerate overnight or up to three days, as they do in Guatemala. One hour prior to serving, preheat a grill to high heat. Remove the meat from the sauce, wiping away any chunks and grill to your desired level of doneness.
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