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Recipe of Pork Ribeye 3 Chiles Adobo
Meat

Meat Me

Recipe of Pork Ribeye 3 Chiles Adobo
Meat

Meat Me

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Recipe of Pork Ribeye 3 Chiles Adobo
Recipe

Pork Ribeye 3 Chiles Adobo

30 mins
Low
15
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Cooking a ribeye as a main course requires a very tasty recipe, like this one with 3 chiles adobo. This cut of pork works for any day and the adobo goes very well with vegetables and the butter. Try this easy recipe that may become the best way to prepare ribeye in a pan for you.
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Ingredients

4 portions
  • 4 ribeye meatme® wide bife
  • 4 meatme® hashbrown potatoes
  • enough salt and pepper meatme®
  • enough Garlic powder meatme®
  • 2 ancho chili peppers
  • 2 pasilla chili peppers
  • 2 guajillo chilies
  • 2 cups Water, for the adobo
  • 2 tortillas
  • 2 tomatoes
  • 2 tomatoes
  • 2 cloves garlic
  • 1/2 cups onion in piece meatme®
  • enough sea salt with black pepper meatme®
  • enough oil
  • 1/4 cups green bean, chopped up
  • 4 meatme® asparagus
  • 1/4 cups pea
  • 1/2 cups broccoli
  • 2 tablespoons onion in piece meatme®
  • 1 tablespoon butter
  • 2 liters Water, for frozen vegetables

Preparation

In a hot pan with a little oil, cook the red tomato and green tomato whole, the garlic, the meatme® chopped onion, the tortilla and the cleaned dried chiles. Let all the ingredients burn lightly.
Add the water and boil for 20 minutes. Very carefully, blend and strain your sauce. You can do it in small batches to obtain a smooth sauce without lumps. Once blended and strained, bring again to a boil and season with salt and pepper.
Take out from the freezer 4 pork ribeyes thick cut meatme®, season with salt, pepper and garlic. Seal them on both sides in a hot pan with oil. Lower the heat and continue cooking until they are well done.
In the same pan, cook the frozen meatme® hashbrown potato cakes until golden brown.
Take the green vegetables from the freezer and cut them into small even pieces. Once you have cut them, immerse them for a minute in boiling salted water and remove them.
In a hot pan, melt the butter and sauté the onion until transparent, add the vegetables, mix and season with salt and pepper.

PRESENTATION

Place a ladle of the 3-chill adobo in a deep dish, put a hash brown potato cake on top and the vegetables with the butter, and then the pork medallion ribeye well browned.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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