We bring you this poc chuc recipe from the Yucatán Peninsula! Its name comes from the Maya word poc, which means to toast, while chuc means charcoal. Don’t think twice and let’s get grilling!
1/2 teaspoons black pepper, for marinating the meat
1/2 teaspoons cumin, for marinating the meat
2 tablespoons oregano, for marinating the meat
2 cloves, for marinating the meat
1 cup orange juice, for marinating the meat
1 cup lime juice, for marinating the meat
500 grams pork steak
1 cup cucumber, cut into medium cubes
1/2 cups cilantro, finely chopped, for the cucumber
1/2 cups lime juice, for the cucumber
1/2 red onions, grilled and cut into cubes
2 Habanero chiles, grilled and sliced
1/4 cups cilantro, finely chopped, for the onion
1/4 cups lime juice, for the onion
3 tomatoes, grilled, quartered, for the sauce
1/2 onions, grilled, cut into medium cubes, for the sauce
1/4 cups lime juice, for the sauce
1/4 cups cilantro, for the sauce
salt, for the sauce
pepper, for the sauce
1 avocado, for accompanying
Preparation
1h
45 mins
Low
Blend the grilled onion, grilled garlic, sea salt, black pepper, cumin, oregano, cloves, orange juice, and lime juice until all ingredients are integrated. Place the pork steak in a bowl and pour the blended mixture over it, thoroughly coating the meat. Marinate for at least 2 hours in the refrigerator. Set aside.
For the prepared cucumber: place the cucumbers in a bowl, then add the cilantro, lime juice, and enough salt and pepper. Stir very well with a spoon until everything is integrated. Set aside.
For the red onion: Add the grilled red onion, grilled habanero pepper, cilantro, lime juice, and enough salt and pepper in a bowl. Mix very well with a spoon. Set aside.
For the sauce: place the tomatoes in a molcajete and grind until a puree is formed. Add the red onion, lime juice, cilantro, salt, and pepper, and mix well by pressing. Set aside.
Take the marinated meat out of the refrigerator. Grill the meat on a rack over hot charcoal for 8 minutes, turn it over, and continue grilling for at least 8 more minutes or until well cooked. Remove from heat.
Serve the hot meat on a large platter and accompany with pickled onion, avocado, prepared cucumber, salsa martajada, radishes, beans from the pot, tortillas, and white rice with fried plantain.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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