Mexican Pork Steaks Recipes

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MEXICAN PORK STEAKS



Mexican Pork Steaks image

Pork steaks are pan-seared and then simmered until tender in a seasoned salsa mixture.

Time 20m

Yield 4

Number Of Ingredients 6

1 teaspoon vegetable oil
4 pork blade steaks, 1/2-inch thick
1 cup chunky salsa (mild, medium, or hot, your choice)
1/3 cup water
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped

Steps:

  • Heat the oil in a non-stick skillet over medium heat. The pan should be large enough for the pork steaks to fit in a single layer. Add the pork steaks and brown on both sides. Combine the salsa, water, and cumin until well mixed. Evenly pour the salsa mixture over the pork steaks in the pan. Cover the pan and let simmer for 10-12 minutes or until pork is cooked through. Sprinkle the pork with the cilantro before serving.

Nutrition Facts :

SPANISH-STYLE PORK SHOULDER STEAKS



Spanish-Style Pork Shoulder Steaks image

Provided by Guy Fieri

Categories     main-dish

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 13

2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream
24 corn tortillas
Olive tapenade, purchased

Steps:

  • In a small pan, toast the fennel and black pepper.
  • Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
  • Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
  • Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
  • Preheat the oven to 375 degrees F.
  • Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
  • Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
  • Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

MEXICAN PORK STEW



Mexican Pork Stew image

I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

2-1/2 pounds lean boneless pork, cut into 1-inch cubes
1 garlic clove, minced
1 cup chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 tablespoon minced fresh cilantro
2 teaspoons dried oregano
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

CHIPOTLE-GRILLED PORK SHOULDER STEAKS WITH CORN SALSA



Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa image

Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this Mexican barbacoa-style rub.

Provided by Anna Stockwell

Categories     Dinner     Summer     Grill/Barbecue     Pork     Oregano     Garlic     Corn     Onion     Cilantro     Feta     Pumpkin     Lime     Wheat/Gluten-Free     Taco     Fall

Yield 4 servings

Number Of Ingredients 15

2 tsp. chipotle chile powder
2 tsp. dried oregano
1 1/2 tsp. garlic powder
1 tsp. ground allspice
2 3/4 tsp. (or more) kosher salt, divided
4 (3/4"-thick) boneless pork shoulder (Boston butt) steaks (about 2 lb.) or pork blade chops
Vegetable oil (for grill)
4 ears of corn, husked
1/2 small white onion, finely chopped
1 cup cilantro, finely chopped
1 cup crumbled Cotija or feta (about 5 oz.)
1/2 cup toasted pumpkin seeds (pepitas)
3 Tbsp. fresh lime juice
Flaky sea salt
Lime wedges (for serving)

Steps:

  • Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
  • Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
  • Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
  • Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
  • Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.

MEXICAN PORK STEAK



Mexican Pork Steak image

Make and share this Mexican Pork Steak recipe from Food.com.

Provided by Country Cook in Okl

Categories     Pork

Time 17m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

4 pork blade steaks, 1/2-inch thick
1 teaspoon vegetable oil
1 cup chunky salsa
1/3 cup water
2 tablespoons lemon juice
1/2 teaspoon ground cumin
salt, to taste

Steps:

  • Cooking Directions.
  • Heat oil in nonstick skillet; brown pork steaks on both sides. Combine salsa, water, lemon juice and cumin; pour mixture over chops. Cover and simmer for 10-12 minutes.

Nutrition Facts : Calories 30.3, Fat 1.3, SaturatedFat 0.2, Sodium 389.4, Carbohydrate 4.8, Fiber 1.1, Sugar 2.2, Protein 1.1

MEXICAN PORK STEAKS



Mexican Pork Steaks image

Make and share this Mexican Pork Steaks recipe from Food.com.

Provided by SEvans

Categories     Mexican

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 teaspoon vegetable oil
4 pork chops, 1/2 inch thick
1 cup salsa, prepared chunky style
1/3 cup water
2 tablespoons lemon juice
2 tablespoons green onions

Steps:

  • heat oil in a heavy non stick pan over medium high heat.
  • Brown pork on both sides.
  • combine remaining ingredients except green onion. Season with salt and pepper to taste.
  • pour mixture over chops and simmer 10 to 12 minutes.
  • sprinkle with green onion and serve.

Nutrition Facts : Calories 254.3, Fat 15.4, SaturatedFat 5.1, Cholesterol 75, Sodium 456.6, Carbohydrate 4.9, Fiber 1.1, Sugar 2.2, Protein 23.6

MEXICAN-INSPIRED PORK STEW



Mexican-Inspired Pork Stew image

Mexican-inspired pork stew. Serve with rice and warmed tortillas.

Provided by Why not?

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 3h45m

Yield 6

Number Of Ingredients 17

5 cloves garlic, crushed and minced
1 tablespoon brown sugar
1 tablespoon kosher salt
1 tablespoon lime juice
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 ½ pounds boneless pork chops, cut into 1/2-inch cubes
1 tablespoon olive oil
1 onion, diced
2 cups chicken broth
4 fresh tomatillos, husked and chopped
2 Anaheim chile peppers, seeded and diced
12 pitted green olives, sliced
1 small head cabbage, chopped

Steps:

  • Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.
  • Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.
  • Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage; cover and simmer for 20 minutes more.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 16.2 g, Cholesterol 67.2 mg, Fat 9.7 g, Fiber 4.6 g, Protein 28.1 g, SaturatedFat 2.4 g, Sodium 1610.9 mg, Sugar 9.1 g

SPANISH PORK STEAKS



Spanish Pork Steaks image

When I lived on a farm where we prepared our own meat, this recipe was used quite often. Now my own family expects to see this dish on the menu regularly.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

6 pork shoulder or sirloin steaks (1/2 inch thick)
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms
1/2 cup sliced pimiento-stuffed olives
1/4 cup chopped green pepper
1/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
2 cups tomato juice

Steps:

  • In a skillet over medium-high heat, brown steaks. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Top with mushrooms, olives, green pepper, onion and garlic. , Combine the flour, sugar and remaining salt; gradually stir in tomato juice until smooth. Pour over vegetables Bake, uncovered, at 350° for 1 hour or until meat is tender.

Nutrition Facts : Calories 329 calories, Fat 14g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 905mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 41g protein.

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