Mexican-style grilled pork cutlets from Christopher Kimball's Milk Street Magazine, Sep/Oct 2019 (page 7)

  • canned chipotle chiles in adobo sauce
  • cilantro
  • ground coriander
  • ground cumin
  • garlic
  • limes
  • paprika
  • pork tenderloin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 24, 2019

    I pounded the cutlets closer to 1/4" thick, not 1/8" - thought they'd fall apart if pounded further. They cooked in about the same time, 2 minutes per side. I sliced the pork into strips to use as a taco filling, with chopped onions, tomatoes, cilantro, and cotija cheese. At first I thought there was more sauce than needed, but we loved the flavor so much, we ended up using it all. Really tasty!

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