Chile Rubbed Pork Flank with Corn Pudding, Jicama Salad, and Pasilla Chile Cream Recipe | Yummly
My FeedArticlesMeal PlannerNewPantry-Ready RecipesNewBrowseYummly ProGuided RecipesSmart Thermometer
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
PrivacyTermsInterest-Based AdsCopyrightDo Not Sell My Personal InformationSitemap
AboutCareersContact UsFAQs
BookmarkletYum Button
PrivacyTermsInterest-Based AdsCopyrightDo Not Sell My Personal InformationSitemap

®/™©2021 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands

This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070.

MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

Chile Rubbed Pork Flank With Corn Pudding, Jicama Salad, and Pasilla Chile Cream

PORK FOODSERVICE
40Ingredients
80Minutes
Read Directions
Add to Meal Planner
Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons ancho powder
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons mustard powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons coriander
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 4 ounces jicama (julienned)
  • 1 ounce sunflower shoots
  • 4 sprigs epazote (chopped)
  • 1/4 teaspoon lime zest
  • 1 teaspoon lime juice
  • 2 teaspoons olive oil
  • salt (to taste)
  • black pepper (to taste)
  • 1 1/4 pounds pork pectoral meat
  • 1 tablespoon rub (Ancho Chile)
  • 2 teaspoons lard
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 ounces poblano chiles (small dice)
  • 1 1/2 ears corn (cut from the cob)
  • 2 ounces butter (melted)
  • 1 large eggs
  • 1/2 cup sour cream
  • 1/8 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup corn flour (masa)
  • 2 ounces manchego cheese (small dice)
  • 2 ounces spanish chorizo (small dice)
  • 2 pasilla chile pepper (stem removed)
  • 6 ounces tomatillos (husk removed)
  • 1.5 ounces white onion (chopped)
  • 3 ounces Honeycrisp apples
  • 6 sprigs cilantro
  • salt (to taste)
  • 3 ounces heavy cream
    • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Season the flank steak on both sides with the chile rub.
    2. Heat the lard in a medium sauté pan over high heat. Add the flank steak and sear for 1 minute. Flip the steak over and add the butter. Continue cooking, basting with the mutter for 2-3 minutes or reaches desired doneness.
    3. Remove from the pan and let rest for 10 minutes. Slice very thin across the grain and serve immediately.
    View 9 More StepsDiscover more recipes from Pork Foodservice

    Recipe Tags

    PlanShop

    Add RecipesTaste PreferencesMake Yummly Better