Spanish-Style Pork Shoulder Steaks

Total Time:
5 hr 5 min
Prep:
25 min
Inactive:
4 hr 30 min
Cook:
10 min

Yield:
8 to 12 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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