Photograph of the finished Chuletas ahumadas a la mexicana

Mexico · Sườn heo xông khói xào cà chua ớt

Chuletas ahumadas a la mexicana

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork chops Pork chops 3.4 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Onion Onion 2
  • Photograph of Jalapeños Jalapeños 12
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Black beans Black beans 1.1 lb
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Lime Lime 4
  • Photograph of Garlic Garlic 20 cloves

Method

  1. 1 Pan-fry the smoked pork chops for 3 minutes on each side, then cut them into long strips.
  2. 2 The smoked ribs were already salty and smoky, so no salt was added or any other seasoning was used.
  3. 3 Sauté the onions with the garlic and chopped jalapeño peppers for 3 minutes.
  4. 4 Cut the tomatoes into large cubes and sauté them for 4 minutes without mashing them into a sauce.
  5. 5 Return the ribs to the pan and stir-fry for 3 minutes to allow them to absorb the tomato sauce.
  6. 6 Squeeze some lemon juice over the herbs and serve with mashed black beans and cornbread.
Start cooking