Chimi Dulce Recipe
Make Chimi Dulce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chimichurri Pork (protein)
Chimi Dulce Sauce (sweet chimichurri)
Assembly & Accompaniments
Method
Chimichurri Pork (protein)
- 1
Season
Pat pork pieces dry with paper towels. In a bowl toss pork with 2 tablespoons olive oil, 1 1/4 tsp salt, 3/4 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin until evenly coated. Let rest at room temperature 15 minutes (or refrigerate up to 2 hours).
- 2
Cook
Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the seasoned pork in a single layer (work in batches if necessary) and sear without moving for 2-3 minutes to develop color. Stir and continue cooking another 4-6 minutes until pieces are browned and cooked through (internal temp ~145°F / 63°C). Transfer cooked pork to a bowl and tent with foil to rest 5 minutes.
Chimi Dulce Sauce (sweet chimichurri)
- 3
Prepare aromatics and herbs
Finely chop 1 cup parsley and 1/2 cup cilantro and place in a medium mixing bowl. Mince 3 garlic cloves, 1 small red chili (or measure 1/2 tsp red pepper flakes) and 1 finely minced shallot; add to the bowl.
- 4
Emulsify sauce
To the herb mixture add 3 tablespoons red wine vinegar, 2 tablespoons honey, 1 tablespoon fresh lemon juice, 1 teaspoon orange zest, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Whisk briefly while slowly streaming in 1/2 cup extra-virgin olive oil until the mixture is glossy and combined. Taste and adjust honey (add up to 1 more tablespoon) or vinegar to balance sweet/tangy. Let sit 10 minutes off heat to marry flavors.
- 5
Optional warm infusion
If you prefer a slightly mellowed sauce, warm 1 tablespoon of the chimichurri in a small saucepan with the cooked pork juices for 30 seconds and then stir back into the main sauce. This step is optional but creates a sweeter-coated finish ('dulce').
Assembly & Accompaniments
- 6
- 7
Build sandwiches
Toss the rested pork with 3-4 tablespoons of the Chimi Dulce sauce so pieces are glazed but not swimming. Lay a generous handful of shredded cabbage or lettuce on the bottom half of each roll, add sliced tomato, then pile on the glazed pork. Spoon additional sauce over the pork to taste and top with pickled red onions if using. Close sandwich and press gently.
- 8
Serve
Serve sandwiches warm with lime wedges on the side. Offer extra Chimi Dulce in a small bowl for dipping. Serves 4.