Poc-Chuc
One of the treasures of Mexico is its wide gastronomic offer, and from the cuisine of Yucatán you can enjoy this typical recipe from the south of the country, a delicious poc-chuc.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 kilo pork tenderloin, thin
- 4 tomatoes
- 2 onions, large
- 50 grams fresh cilantro
- 4 bitter oranges
- salt
Preparation
50 mins
0 mins
Low
- Put salt on the fillets on both sides, and place them on the grill (charcoal is better), also put the tomatoes (whole) and the onions cut in half.
- Turn the meat constantly, as well as move the tomatoes and onions, so they roast evenly.
- In a bowl, squeeze three oranges, the grilled meat will be placed in this bowl to absorb the juice.
- Spread this juice on all the fillets, one by one if necessary.
- Remove the tomatoes from the grill when they are soft and the skin starts to come off by itself.
- Cut the tomatoes into small cubes for the salsa, as well as the cilantro, place in a bowl, add 1/4 cup of water and a pinch of salt to taste.
- Remove the onion when it has a soft consistency, also cut into small cubes, place in a bowl, and squeeze one orange, add salt to taste and a little water.
- Make tacos with the corn tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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