For those uninitiated, “Chuleta Ahumada” translates roughly to “smoked pork chops,” but as we will see, it’s so much more than that. This beautiful dish primarily employs pork chops, imbued with smoky magic through careful smoking. With its roots nestled deep in traditional cooking techniques, this gem of a recipe has permeated homes and dinner tables across Latin America, delighting palates and warming hearts.
Chuleta Ahumada is a delicious Mexican dish that consists of a fried pork meatball, served with guacamole, tomato sauce and onions. This is a popular dish in Mexico but has recently started to become popular around the world as well.
Ingredients:
4 thick-cut bone-in pork chops
2 tablespoons of salt
2 tablespoons of pepper
2 tablespoons of garlic powder
1 tablespoon of onion powder
1 tablespoon of cayenne pepper (optional, for those who enjoy some heat)
Wood chips for smoking (Hickory or applewood chips are ideal for Chuleta Ahumada)
Instructions:
Season the Chops: Pat dry your pork chops with a paper towel. Combine the salt, pepper, garlic powder, onion powder, and cayenne pepper (if using) in a bowl. Apply this mix liberally to both sides of your pork chops.
Prep the Grill/Smoker: Preheat your grill to 225 degrees Fahrenheit (107 degrees Celsius). Now, for the special part – arrange your wood chips to create a smoky environment. These wood chips, when heated, release smoky flavors that soak into the meat.
Smoke The Chops: Place the seasoned pork chops on the grill grates. Close the lid and let them smoke for about 60 to 90 minutes or until their internal temperature reaches 63 degrees Celsius. Use a meat thermometer for accurate results.
Rest and Serve: Remove the smoked chops from the grill and let them rest for around 10 minutes. This makes the juices to redistribute within the meat, ensuring a tender and juicy bite. Serve your mouth-watering Chuleta Ahumada with your favorite sides and enjoy!
Savvy Tips:
Choosing the Chops: Choose bone-in pork chops for this recipe; they tend to remain juicier during the smoking process.
Don’t OverSmoke: Too many wood chips can result in bitter flavors. A handful of chips will suffice for smoking the chops.
Maintaining Temperature: Maintaining a steady temperature is key to smoking the meat. Avoid opening the lid too often, as this can decrease the grill temperature and increase cooking time.
Resting Time: This step might seem small, but it’s crucial for developing flavors and texture. Allow the chops to rest before devouring!
Serving Tips
Mashed Potatoes: Creamy mashed potatoes complement the smokiness of the chuletas.
Grilled Vegetables: Lightly seasoned and grilled vegetables add a nice contrast to the richness of the smoked flavor.
Green Salad: A fresh green salad with a zesty vinaigrette can provide a refreshing element to your meal.
Coleslaw: The crunchiness and tanginess of coleslaw can be a great accompaniment.
Rice: Whether it’s plain steamed rice or a flavorful rice dish, it can be a good neutral base for the smoky pork.
Beans: Consider serving chuletas with beans, either refried or seasoned black beans.
Cornbread: The sweetness of cornbread can complement the savory and smoky notes of the pork.
Apple Sauce: The sweetness of applesauce can balance the smokiness of the chuletas.
Final Thoughts
As is typical with most chuleta Ahumada recipes, this one can be made simply using only a few ingredients that are easy to find. You may need to substitute the meats (elk or beef) if they’re not available for your local markets. A generous ladle of hot sauce will transform this dish into something special.
1 tablespoon of cayenne pepper (optional, for those who enjoy some heat)
Wood chips for smoking (Hickory or applewood chips are ideal for Chuleta Ahumada)
Instructions
Season the Chops: Pat dry your pork chops with a paper towel. Combine the salt, pepper, garlic powder, onion powder, and cayenne pepper (if using) in a bowl. Apply this mix liberally to both sides of your pork chops.
Prep the Grill/Smoker: Preheat your grill to 225 degrees Fahrenheit (107 degrees Celsius). Now, for the special part - arrange your wood chips to create a smoky environment. These wood chips, when heated, release smoky flavors that soak into the meat.
Smoke The Chops: Place the seasoned pork chops on the grill grates. Close the lid and let them smoke for about 60 to 90 minutes or until their internal temperature reaches 63 degrees Celsius. Use a meat thermometer for accurate results.
Rest and Serve: Remove the smoked chops from the grill and let them rest for around 10 minutes. This makes the juices to redistribute within the meat, ensuring a tender and juicy bite. Serve your mouth-watering Chuleta Ahumada with your favorite sides and enjoy!
I am a chef and recipe writer who has been passionate about food since i was a child. I grew up in a family of cooks, and i loved spending time in the kitchen with my grandmother, learning how to make traditional dishes.
