this is an Ancient Mayan recipe I managed to get off of Erika its a pretty tasty meal:) good with mashed potatoes and gravy:) with a small salad and a side of corn:)

Ingredients

6 serv.

(10 -12 ounce) pork blade steaks, 1/4 -inch thick↗6
marinade
ounces sour orange juice (or 16 ounces regular orange juice with 1/2 cup lime juice)↗16 ounces
ounces achiote paste (see recipe above)1 1⁄2 ounces
teaspoons kosher salt↗2 teaspoons
teaspoon dried oregano↗1 teaspoon
teaspoon dried thyme↗1 teaspoon
teaspoon black pepper↗1 teaspoon
cups water↗4 cups
medium purple onions, very thinly sliced↗5
ounces white vinegar↗8 ounces
bunch cilantro, chopped↗1
habanero pepper, roasted and finely chopped↗1⁄4
salt and pepper

Step-by-step instructions

1
Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.
2
Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.
3
Grill pork steaks on barbecue.
4
Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.

Source: food.com

Original recipe ↗

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