Steak Yucatán Style With Green Seasoning Paste Recipes

SPICE PASTE FOR STEAK:

Steps:

• Combine all ingredients but steak in small bowl. Rub mixture over both sides of steaks. Cover and refrigerate at least 1 hour and up to overnight.
• Prepare barbecue or preheat broiler. Grill or broil steak to desired doneness, about 4 minutes per side for medium rare.

PORK ROAST YUCATAN STYLE

Steps:

• Using a food processor, grind all the meat seasoning ingredients into a paste. Rub the seasoning paste over the surface of the meat after pricking it with a fork.
• Wrap the meat in foil and let marinade while you prepare the clay.
• Combine the dry ingredients for the baker's clay.
• Add liquid in small amounts until dough holds together and can be gathered into a ball.
• Roll the dough out to a measure of 20 x 18 inches. Arrange roast in the center of dough and fold dough over the roast. Seal seams of the dough and place the roast on a baking pan lined with foil--seam side down.
• Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
• Remove from the oven and crack the clay in several places using a hammer.
• Peel off the foil and allow the roast to rest for 10 minutes before carving.
• Serve with tortillas, beans and salad.

PORK SHANK, YUCATáN STYLE

Steps:

• 1. Prepare the seasoning paste. Then, cut the tough outside layer of skin off the shank. Cover the pork all over with the seasoning paste. Cover and refrigerate at least 4 hours or overnight. 2. Preheat oven to 350°. Put 1 sheet of foil large enough to completely wrap 1 pork shank onto a flat surface, and cut the banana leaf to about the same size. Put the banana leaf on top of the foil. Lay the pork shank in the center of the banana leaf. Top the meat with half of the tomatoes, half the epazote, and half the pepper slices. Sprinkle with half the vinegar and salt. Wrap the pork completely in the banana leaf. Then fold the foil around the outside to make a tight seal. 3. Put the package on a large baking sheet. Repeat with the other shank. Cook in the oven 2 hours or until the meat is very tender when pierced with a fork. Open one package to test tenderness and drain off excess fat. Serve the shanks while hot, on the plate with the cooked tomatoes and peppers.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MY VERY FAMOUS GREEK VILLAGE STEAK SEASONING

Steps:

• Put oregano into a bowl.
• Tip salt in to the oregano, and mix it till when you dip your finger in and taste it, it is just salty enough for your liking.
• Add remaining ingredients (you can add as much or as little ground pepper as you like for your taste).
• Store it in a jar in fridge.
• Then, when you come home from work exhausted, you just sprinkle it on your meat, chicken, fish or potatoes, and grill it.
• You can brush the food with olive oil before you put the seasoning if you want, this makes it moister. Enjoy! Opa!

BEEF TENDERLOIN STEAKS, YUCATáN STYLE

Steps:

• 1. Prepare the salsa. Reserve in the bowl. Prepare a barbecue fire or preheat the broiler. Put the steaks in a pie plate or shallow bowl. 2. In a medium bowl, mix the achiote paste, chili powder, and lime juice. Stir in the onion and cilantro. Pour the mixture over the steaks, and turn to coat. Marinate the meat 20 minutes. 3. Remove from the marinade, discarding the marinade, and brush the steaks on both sides with oil. Season with salt and pepper. Grill the steaks over hot coals or under a hot broiler, 3 to 4 minutes per side until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness. Let the meat stand 5 minutes. Serve with the salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GREAT CANADIAN STEAK SPICE

Steps:

• In a bowl combine the salt, black pepper, white pepper, mustard seeds, coriander seeds, garlic powder, onion powder, chilies and dill seeds.
• Store in an airtight container in a cool, dry place away from heat and light.

YUCATáN RED SEASONING PASTE

Steps:

• 1. Put the achiote paste in a blender jar. In a dry skillet, toast the garlic cloves, turning frequently, until the skins are flecked with brown spots and the garlic feels slightly tender when pinched, 4 to 5 minutes. Peel the garlic, chop it, and add it to the blender. 2. In the same skillet, toast the oregano, cumin, and peppercorns until aromatic, 10 to 15 seconds. Add to the blender along with the salt, allspice, cloves, and water. Blend to a thick paste as smooth as possible. Add another 1 to 2 teaspoons of water if the mixture is too thick to blend. Scrape the paste into a bowl. The paste is ready to use. If made ahead, cover and refrigerate up to 3 weeks. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

* MEATS

Steps:

• Beef Basic Shredded Beef Shredded Beef with Onion and Tomatoes Mexican Dried Beef Tequila-Lime Flank Steak with Pickled Red Onions Flank Steak with Mushrooms and Green Chile Strips Flank Steak with Tomatillo and Sweet Pepper Salsa Skirt Steak, Guadalajara Style Chuck Steak with Chihuahua Chile Salsa Pan-Broiled Steak with Onions and Chipotle Beef Tenderloin Steaks, Yucatán Style Beef Fillet Strips in Onion Sauce Beef Fillet Strips with Tomatoes, Peppers, and Onions Beef and Cheese Volcano Grilled Beef, Sonoran Style, with Onions and Chile Strips Beef Steaks with Red Chile and Wine Sauce Steak with Avocado Butter and Mango Salsa Steak with Tomato and Chili Sauce Steak with Cascabel Chile and Lime Rib Steaks with Ancho Chile-Red Pepper Cream Sauce Steak with Red Chiles Steak, Yucatán Style, with Green Seasoning Paste Beef Tenderloin, Huasteca Style Oven-Barbecued Beef Beef Short Ribs Boiled Rump Roast Beef, Vegetable, and Red Chile Stew Durango Beef Stew Mexican Meatloaf with Ranchera SaucePork Basic Shredded Pork Crisp Shredded Pork Minced Spicy Pork Ground Pork Patties Mexican Pork Sausage Pork Chops with Lime Butter Pork Chops with Poblano Chile Sauce Yucatán Grilled Pork Steak Barbecued Pork Steak Marinated in Red Chile Paste Baby Back Ribs with Tamarind Crisp Pork Tidbits Grilled or Spit-Roasted Pork Pork in Guajillo Chile Sauce with Avocado Pork Loin Roast with Red Onion Sauce Pork Roast with Plantains and Tangerines Pork Roast with Peanut Mole Pork Shank, Yucatán Style Pork Tenderloin with Red Sesame Seed Sauce Pork Tenderloin with Serrano Chile Cream Sauce Pork Stew from Puebla Pork and Vegetables in Yellow Mole with Masa Dumplings Pork and Green Chiles Pork in Tomatillo Sauce Pork Stew with Poblano Chiles and Corn Pork "Tablecloth Stainer" Pork, Vegetable, and Chile Stew Pork with Black Beans and Chipotle Chiles Pork Stew with Pineapple Wedding Pork in Red Chile Sauce Pork in Tomato Sauce with Diced Zucchini Purslane with PorkLamb Lamb Steaks with Chili Rub Lamb Stew, Yucatán Style Leg of Lamb in Chile Sauce Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce Oven-Roasted Lamb, Monterrey Style Lamb Shanks in Ancho Chile and Red Wine Sauce Lamb in Chile Broth Lamb in Red Chile Stew Lamb in Red Chile with Potatoes and ZucchiniVeal Breaded Veal Cutlet Veal in Sweet Red Pepper Sauce Veal Stew in Red Pumpkin Seed SauceOrgan Meats Liver with Onions, Raisins, and Jalapeños Beef or Veal Tongue in Vinaigrette Beef or Veal Tongue with Almond SauceFrom "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEF JOHN'S YUCATAN-STYLE GRILLED PORK

Steps:

• Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
• Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
• Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (63 degrees C). Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

STEAK, YUCATáN STYLE, WITH GREEN SEASONING PASTE

Steps:

• 1. In a small bowl, mix the seasoning paste, lime juice, olive oil, salt, and pepper. Trim the fat from the steaks and spread both sides with a thin coat of the seasoning paste. Put the steaks on a plate and let season about 1 hour. 2. Meanwhile, prepare an outdoor grill and brush the grill with oil. When the coals are hot, brush a bit more oil on the steaks to prevent sticking, and place the steaks on the grill. Cook about 4 to 5 minutes per side, or until browned on the outside and still pink and juicy inside for medium rare or adjust time for desired doneness. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.