Heading back South of the Border!

I’ve been working my figurative butt off cooking, and I stumbled upon a Mexican Pork dish, Chuletas Adobado, that I thought was interesting. But, why on earth should it be pork? No, no… It looks like a return of the Trayfe-to-Kosher Challenge as we go south of the border once more!

Mexican-Inspired Steaks

3 Cups Fresh Pineapple
1 Whole Garlic Bulb, peeled
1 Teaspoon Ground Cloves
2 Teaspoons Ground Cumin
2 Teaspoons Kosher Salt
5 Poblano Peppers, Peeled & Seeded
1/2 Cup Distilled White Vinegar
1 White Onion
1 Green Pepper
6 (8-ounce) Boneless Beef Steaks

Begin by taking the FRESH pineapple (We need fresh pineapple for the acidicness), garlic, peppers, salt, cumin, cloves, and vinegar in a food processor. Pulse process the mixture until pureed into a thick, juicy mix.

Slice the onion and green pepper into rings, then set the steaks in a sealable plastic container with the sliced onions & green peppers.

Pour the marinade from the food processor over the steak & veggies, seal the container, and marinade for 2-3 hours to allow the juices time to seep into the steaks.

As the steaks finish marinating, fire up the grill and get it NICE and warm. Once ready, take the steaks, onion slices, and green peppers on the grill, keeping the veggies over cooler part of the grill.

Cook the steaks and veggies for about 20 minutes, or until the internal temperature reaches 110 degrees F internally. Remember to flip the veggies and steaks halfway thru the grilling to cook evenly.

Remove from grill, and slice steaks into strips. Serve with warm tortillas and vegitarian refried beans.
Serves 6
Nutrition Facts
Serving Size 370 g

Amount Per Serving
Calories 514Calories from Fat 105
% Daily Value*
Total Fat 11.6g18%
Saturated Fat 3.9g20%
Cholesterol 204mg68%
Sodium 881mg37%
Total Carbohydrates 15.9g5%
Dietary Fiber 2.0g8%
Sugars 9.8g
Protein 83.1g

Vitamin A 5% • Vitamin C 78%
Calcium 4% • Iron 47%

Nutrition Grade A-
* Based on a 2000 calorie diet

You can also cook the steaks in a cast-iron skillet, or bake inh a 350 degree F oven for 20-30 minutes, or until cooked all the way thru. You can make it into soft tacos with the steak strips and beans, or just use the tortillas to scoop-eat the steaks & beans. I found spanish rice ALSO goes very well with this. Also, I hope the calorie breakdowns of these recipes as of late have been helpful to everyone? Anyhow… Until next time, Shalom and Good Cooking!

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December 22, 2007. main courses, recipes, Trayfe-to-Kosher Challenge.

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