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Ingredients: 4 large dried ancho chiles 3/4 Cup(s) boiling water 12 Teaspoon(s) cider vinegar 1/3 Tablespoon(s) vegetable oil 1 Cup(s) pineapple juice 4 large garlic 1 salt 1 freshly ground pepper 4 Ounce(s) boneless pork loin steaks trimmed of fat 1/2 finely chopped medium red onion Directions: In a medium skillet, toast the anchos over high heat, turning and pressing down on them with a metal spatula to flatten, until pliable, about 1 minute. Remove the seeds and veins from the anchos and rinse well. Transfer to a medium bowl, add the boiling water and vinegar and let soak, keeping the chiles submerged, until softened, about 20 minutes. Light a grill or preheat the broiler. Heat 1/3 cup of the vegetable oil in a medium nonreactive saucepan. In a blender, puree the anchos and their soaking liquid with the pineapple juice, garlic and teaspoon of salt. Pass the sauce through a coarse strainer into the hot oil and cook over high heat, stirring constantly, until slightly thickened, about 7 minutes. Season with salt and pepper. Rub the pork with the remaining 1 tablespoon of oil and season with salt and pepper. Grill or broil the steaks for about 4 minutes per side, turning once, until just cooked through. Transfer to a platter. Ladle half of the ancho sauce over the pork, sprinkle with the red onion and serve with additional sauce on the side if you like. Variations: Boneless chicken breast or 1-inch thick beef tenderloin steaks may be substituted for the pork. Or orange juice may be substituted for the pineapple juice for a sweeter sauce. Suggestion: Serve any extra ancho sauce with scrambled eggs and fried tortillas for a different take on huevos rancheros.
Lime-Grilled Vegetables 4 medium potatoes, sliced crosswise inch thick 3 large carrots, sliced diagonally inch thick 5 1/3 Tablespoon(s) olive oil 1 Tablespoon(s) lime juice 2 Tablespoon(s) onion,finely grated 1/2 Teaspoon(s) ground cumin 1/2 salt 1/4 freshly ground pepper 2 (s) large zucchini,sliced diagonally 3/4 inch thick Directions: Bring a medium saucepan of water to a boil. Add the potatoes and carrots and parboil over high heat for 10 minutes. Drain and set aside. Light a grill or preheat the broiler. In a large bowl, combine the olive oil, lime juice, onion, cumin, salt and pepper. Add the potato, carrot and zucchini slices and toss to coat. Let stand for up to 15 minutes. Grill or broil the sliced vegetables for about 3 minutes per side, turning once, until nicely browned and tender. Serve hot.
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