“Poor Man’s Burnt Ends” is a budget-friendly alternative to the classic burnt ends made from the point cut of brisket, typically known for its rich, smoky, and caramelized bark. Using pork belly or chicken thighs can be a great substitute. Adding a Mexican twist to this dish brings in vibrant, bold flavors like chipotle, cumin, coriander, and a touch of lime for extra zest. Here’s how you can make a delicious Mexican-inspired Poor Man’s Burnt Ends.
Ingredients:
For the Meat:
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2 lbs pork belly (or chicken thighs, for a leaner option)
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1 tbsp olive oil (for searing)
For the Mexican Rub:
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1 tbsp chili powder
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1 tsp chipotle powder (for smokiness)
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1 tsp ground cumin
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1 tsp paprika
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1 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp ground coriander
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1/2 tsp salt (or more, to taste)
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1/4 tsp black pepper
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1/4 tsp cinnamon (optional, for extra depth)
For the Sauce:
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1/4 cup tomato sauce
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1/4 cup orange juice (for sweetness and acidity)
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2 tbsp honey (or brown sugar)
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2 tbsp lime juice (freshly squeezed)
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1-2 tbsp adobo sauce (from a can of chipotle peppers)
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1 tbsp soy sauce (or Worcestershire sauce)
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1 tsp smoked paprika (for extra smokiness)
Garnish:
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Chopped cilantro
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Lime wedges
Instructions:
1. Prepare the Meat:
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If using pork belly, cut it into 1- to 2-inch cubes (make sure there’s a good balance of fat and meat for that juicy bite). If using chicken thighs, cut them into bite-sized pieces.
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Pat the meat dry with paper towels to ensure a good sear.
2. Season the Meat:
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In a small bowl, combine all the spices for the Mexican rub: chili powder, chipotle powder, cumin, paprika, garlic powder, onion powder, coriander, salt, pepper, and cinnamon.
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Drizzle the meat with olive oil, then rub the spice mix generously over the meat pieces, ensuring each piece is coated well. Let it sit for 15-20 minutes to marinate and absorb the flavors.
3. Sear the Meat (Optional, but adds flavor!):
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Heat a skillet over medium-high heat with a little bit of olive oil. Once the skillet is hot, sear the meat for 2-3 minutes on each side until golden brown and crispy on the edges. This step enhances the flavor and creates a good base for caramelization later. (If you’re short on time, you can skip this and go straight to the baking step.)
4. Bake the Meat:
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Preheat your oven to 300°F (150°C).
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Place the seared or raw spiced meat on a baking sheet lined with parchment paper.
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Roast the meat in the oven for 30-45 minutes or until tender and slightly crispy on the edges, tossing halfway through for even cooking.
5. Make the Sauce:
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While the meat is cooking, prepare the sauce by combining tomato sauce, orange juice, honey, lime juice, adobo sauce, soy sauce, and smoked paprika in a small saucepan.
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Bring it to a simmer over medium heat and cook for about 5-7 minutes, stirring occasionally. Taste and adjust the sweetness or heat by adding more honey or adobo sauce, depending on your preference.
6. Toss the Meat in Sauce:
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Once the meat is fully cooked and crispy, remove it from the oven. Toss the meat in the sauce until it’s fully coated.
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Return the coated meat to the oven for an additional 10-15 minutes, allowing the sauce to caramelize and create a sticky, flavorful glaze.
7. Garnish and Serve:
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Remove the meat from the oven and give it a final toss in the sauce.
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Garnish with fresh chopped cilantro and serve with lime wedges on the side.
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Serve with your favorite sides, like rice, corn tortillas, or a simple salad for a complete meal!
Pro Tips:
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For extra smokiness: If you’re using chicken thighs or pork belly in the oven, you can add a dash of liquid smoke to the sauce for a deeper flavor.
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Spice Level: Adjust the heat by adding more chipotle powder or the adobo sauce from the chipotle can. If you prefer it milder, reduce the amount.
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Make-Ahead: You can marinate the meat overnight for even more flavor. Just cover and refrigerate the meat with the seasoning rub.
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Sides: Serve with Mexican rice, grilled veggies, or even street corn (elote) to complement the rich flavors.
This Mexican twist on Poor Man’s Burnt Ends is packed with smoky, sweet, and savory flavors that will surely be a hit at your next meal! The balance of the chipotle heat, lime acidity, and honey sweetness gives this dish a fresh take on classic burnt ends. Enjoy!
Would you like another variation of this recipe or a different Mexican-inspired dish?