Iberico Presa on the BRAAI with Mojo Rojo and Chipotle Potatoes!

Iberico presa

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika provides a similar smoky flavor without the heat.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with a fresh taste.

Heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in paprika and cumin, cooking for another minute.

Add diced red bell pepper and tomato, cooking until softened, about 5 minutes.

Remove from heat and blend with vinegar and fresh parsley to create the mojo rojo sauce.

Season the Iberico presa with salt and black pepper.

Grill the presa over high heat for 4-5 minutes per side until cooked to desired doneness.

Let the meat rest for a few minutes before slicing.

Meanwhile, boil potatoes until tender, about 15 minutes.

Drain and toss potatoes with olive oil, chipotle peppers, lime juice, salt, and black pepper.

Roast the potatoes in the oven at 400°F until crispy, about 20 minutes.

Serve sliced presa with mojo rojo drizzled on top and chipotle potatoes on the side.

Cooking Techniques

Spice Level: