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Spicy Char-grilled Meat (Haku Chuya-la)

Prep Time:

30 Minutes

Cook Time:

50 Minutes


4-6 Servings



About the Recipe


  • 2-pound  pork shoulder

  • 1 bunch   scallions, cut on the bias into ¼ inch pieces

  • 4 inches  ginger, grated into juice

  • 2 whole  roma tomatoes

  • 6 cloves   garlic

  • 8 whole  chiles de Arbol

  • 4 whole  New Mexico chilies

  • 1 cup    boiling water

  • 4 tablespoons  mustard oil or canola oil

  • 1/4 cup   cilantro leaves and stems, finely chopped

  • 1 teaspoon  cumin, ground

  • 2 teaspoons   kosher salt

  • 1/2 teaspoon  fenugreek seed (optional)


Step 1

Cut pork shoulder into slices about 11/2- inch wide and 4-6 inches long. Grill meat over high heat, turning until there are grill marks on all sides, and the meat is cooked through.  Adjust flame as needed. Cut meat into 2 inch cubes. (Meat can also be cubed ahead of time and cooked on skewers if desired).

Step 2

 Place in a bowl with ginger juice and 2 teaspoons of salt. Mix thoroughly and marinate for 10 minutes, covered with plastic wrap.

Step 3

On a hot grill, place tomatoes  cook it until charred on all sides.  Let it cool and remove skin. Quick roast all the chilies and garlic over flame. Do not allow it to burn.  Submerge in boiling water until soft. Remove chiles from water and place in blender with tomatoes and garlic.  Blend until smooth, adding water for consistency if necessary, up to ¼ cup.

Step 4

Combine meat with chili mixture, scallions, cilantro, cumin and salt. Mix well with your hands.

Step 5

Heat a sauté pan over high heat. Add oil, when the oil is shimmering add  fenugreek seed. Reduce the heat, cook until dark. Pour it into the meat and mix it. Adjust salt as needed. Marinate for 1/2 hour.  Serve cold.

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