Chile Rubbed Pork Flank with Corn Pudding, Jicama Salad, and Pasilla Chile Cream Recipe | Yummly
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Chile Rubbed Pork Flank With Corn Pudding, Jicama Salad, and Pasilla Chile Cream

PORK FOODSERVICE
40Ingredients
80Minutes
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Chile Rubbed Pork Flank With Corn Pudding, Jicama Salad, and Pasilla Chile Cream

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Ingredients

US|METRIC
4 SERVINGS
  • 2 Tbsp. ancho powder
  • 1 Tbsp. paprika
  • 1 Tbsp. brown sugar
  • 1 1/2 tsp. mustard powder
  • 1 1/2 tsp. kosher salt
  • 1 1/2 tsp. black pepper
  • 1 1/2 tsp. coriander
  • 1 1/2 tsp. dried oregano
  • 1 tsp. ground ginger
  • 1/2 tsp. cayenne pepper
  • 4 oz. jicama (julienned)
  • 1 oz. sunflower shoots
  • 4 sprigs epazote (chopped)
  • 1/4 tsp. lime zest
  • 1 tsp. lime juice
  • 2 tsp. olive oil
  • salt (to taste)
  • black pepper (to taste)
  • 1 1/4 lb. pork pectoral meat
  • 1 Tbsp. rub (Ancho Chile)
  • 2 tsp. lard
  • 1 Tbsp. butter
  • 1 tsp. olive oil
  • 2 oz. poblano chiles (small dice)
  • 1 1/2 ears corn (cut from the cob)
  • 2 oz. butter (melted)
  • 1 large eggs
  • 1/2 cup sour cream
  • 1/8 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 cup corn flour (masa)
  • 2 oz. manchego cheese (small dice)
  • 2 oz. spanish chorizo (small dice)
  • 2 pasilla chile pepper (stem removed)
  • 6 oz. tomatillos (husk removed)
  • 1.5 oz. white onion (chopped)
  • 3 oz. Honeycrisp apples
  • 6 sprigs cilantro
  • salt (to taste)
  • 3 oz. heavy cream
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    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.
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