Poc Chuc Recipes

POC CHUC

Poc Chuc image

this is an Ancient Mayan recipe I managed to get off of Erika its a pretty tasty meal:) good with mashed potatoes and gravy:) with a small salad and a side of corn:)

Provided by Chef Otaktay

Categories Native American

Time 1h37m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 (10 -12 ounce) pork blade steaks, 1/4 -inch thick
16 ounces sour orange juice (or 16 ounces regular orange juice with 1/2 cup lime juice)
1 1/2 ounces achiote paste (see recipe above)
2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon black pepper
4 cups water
5 medium purple onions, very thinly sliced
8 ounces white vinegar
1 bunch cilantro, chopped
1/4 habanero pepper, roasted and finely chopped
salt and pepper

Steps:

Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.
Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.
Grill pork steaks on barbecue.
Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.

Nutrition Facts : Calories 86.9, Fat 0.3, SaturatedFat 0.1, Sodium 786.6, Carbohydrate 18.8, Fiber 1.9, Sugar 11, Protein 1.6

CARNE ASADA TORTA (POC CHUC TORTA)

Carne Asada Torta (Poc Chuc Torta) image

Provided by Marcela Valladolid

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds thinly cut flap meat
Salt and freshly ground black pepper
2 tablespoons fresh thyme leaves, roughly chopped
1 tablespoon crumbled dried Mexican oregano
1 cup freshly squeezed orange juice (from 3 oranges)
2 tablespoons vegetable oil
4 bolillo rolls, halved lengthwise
Mayonnaise
2 avocadoes, sliced
2 tomatoes, sliced
Pickled jalapenos

Steps:

Place the meat in a 13-by-9-inch glass dish. Sprinkle the meat on both sides with salt and pepper. Toss the meat with the thyme and oregano, making sure the meat is evenly coated. Pour the orange juice all over the meat. Let the meat marinate for 30 minutes.
Heat a charcoal or gas grill, or use a stovetop grill pan, on high heat.
Once the grill is hot, grill the meat for 5 minutes per side, using tongs to flip the meat. Remove the meat from the heat and allow to rest, covered, for about 10 minutes.
Slice the meat into pieces large enough to fit the bolillo roll. Spread 1 tablespoon of mayonnaise on the inside halves of each bolillo roll. Season with some more salt and pepper. Slightly toast the bolillo roll on the grill, cut side down, about 1 minute. Place a sliced piece of meat on the inside of the roll. Add the avocado and tomato slices. Serve with some pickled jalapenos alongside.

PORK CHOPS YUCATáN-STYLE

Pork Chops Yucatán-Style image

Provided by Steven Raichlen

Categories Pork Low Cal High Fiber Backyard BBQ Dinner Pork Chop Summer Grill Grill/Barbecue Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

2 cups water
3 tablespoons coarse kosher salt
2 bay leaves
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
4 large bone-in rib pork chops
1 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum baking pan (to catch drips)
2 cups wood chips, soaked in water 1 hour
4 6 x 3 3/4 x 2-inch disposable mini aluminum loaf pans (for wood chips, if using gas grill)
1 large white onion with skin, quartered through core with some core still attached to each piece
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup coarsely chopped fresh cilantro plus 1/4 cup fresh cilantro leaves
1/2 small green cabbage, thinly sliced
1 avocado, halved, pitted, peeled, sliced
1 bunch red radishes, trimmed, sliced
Warm corn tortillas

Steps:

Stir water, kosher salt, bay leaves, allspice, and black peppercorns in medium bowl until salt dissolves for brine. Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour brine over. Cover and refrigerate 1 hour, turning occasionally.
For charcoal grill:
Remove top rack from barbecue. Place 1 aluminum pan in center of lower grill rack for drip pan. Light briquettes in chimney; carefully pour onto lower grill rack, forming piles on either side of drip pan. Drain wood chips; scatter wood chips evenly over coals. Return top grill rack to barbecue.
For gas grill
Remove top grill rack from barbecue. Prepare barbecue (medium heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans directly on flame (if using 3-burner grill, place both pans on 1 lit side). Place aluminum baking pan on unlit portion of grill. Return top grill rack to barbecue.
Grill onion quarters until browned (skin may burn), about 3 minutes per side. Cool and peel. Thinly slice and place in bowl. Add orange juice and lime juice. Season onion mixture to taste with salt. Mix in chopped cilantro.
Remove pork from brine; pat dry, then grill covered over drip pan until cooked through, 4 to 6 minutes per side. Transfer to plate; let rest 10 minutes.
Arrange cabbage on platter. Top with pork, avocado, and radishes. Drain onion; scatter over pork and vegetables. Sprinkle chopped cilantro leaves over. Serve with warm corn tortillas.

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