Best 3 Poc Chuc Recipes

**Unveil the Delights of Poc Chuc: A Culinary Journey through the Flavors of the Yucatan Peninsula**

Embark on a tantalizing culinary adventure with Poc Chuc, a traditional Mayan dish that captures the vibrant spirit of the Yucatan Peninsula. This delectable pork dish, pronounced pohch-chook, is a symphony of flavors, showcasing the region's rich heritage and culinary traditions. Indulge in the tender, succulent pork marinated in achiote paste, a blend of aromatic spices and annatto seeds, that infuses every bite with a vibrant reddish hue. As you explore the recipes within this article, you'll discover variations of Poc Chuc that highlight the diverse culinary influences that have shaped the Yucatan Peninsula's cuisine. From the classic grilled pork to the savory stewed version, each recipe promises an unforgettable culinary experience. Prepare to be captivated by the harmonious blend of spices, the smoky aroma of grilled pork, and the comforting warmth of stewed meat. Poc Chuc is a culinary treasure waiting to be unearthed, inviting you to savor the authentic flavors of the Yucatan Peninsula.

Here are our top 3 tried and tested recipes!

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.

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

GRILLED PORK WITH FIERY SALSA / POC CHUC

Grilled Pork With Fiery Salsa / Poc Chuc image

Number Of Ingredients 16

Ingredients

FOR CURING THE PORK:
1 piece pork loin, boneless, tenderloin, or chops
3 tablespoons salt, coarse (kosher or sea)
1 cup water
FOR THE PICKLED ONION:
1 red onion, large, peeled, root end left intact
1 cup orange juice, fresh and sour or 3/4 cup fresh lime juice plus 1/4 cup fresh regular orange juice
2 teaspoons salt
FOR THE SALSA CHILTOMATE:
2 tomatoes, fresh, ripe, medium sized
1 to 3 habanero or scotch bonnet chiles
1 clove garlic, minced
1/4 cup cilantro, chopped fresh
3 tablespoons orange juice, fresh and sour or 2 1/2 tablespoons fresh lime juice plus 1/2 tablespoon fresh regular orange juice
1/2 teaspoon salt, or to taste
8 flour tortillas (6 inches or larger), for serving

Steps:

1. To obtain 4 broad sheets of meat about 1/4 inch thick, butterfly the pork according to the directions for butterflying pork tenderloin.2. Combine the salt and water in a shallow bowl and whisk until the salt is dissolved. Add the pork pieces to the brine, cover, and let marinate for 15 minutes, turning the pieces once or twice to make sure all are equally exposed to the brine. Drain and refrigerate until ready to cook.3. Preheat the grill to high.4. Cut the onion into 8 wedges. Do not trim away the root end on each wedge it will help hold the wedge together as it grills. When ready to cook, oil the grill grate. Arrange the wedges on the hot grate and grill, turning with tongs, until nicely charred on both sides, about 4 minutes per side. 5. Trim off the root ends of the onions and transfer them to a small serving bowl stir in the sour orange juice and salt. Let the onions marinate at least 10 minutes. 6. Meanwhile, arrange the tomatoes and chiles on the grate and grill, turning with tongs, until nicely charred on all sides, about 8 to 12 minutes in all. The idea is to char the skins without cooking the vegetables through. Transfer the tomatoes and chiles to a plate to cool, 5 minutes.7. Combine the cooled tomatoes and chiles with the garlic in a blender or food processor and process to a coarse purée. Add the cilantro, sour orange juice, and salt and process just to mix. Transfer the salsa to a serving bowl.8. Just before serving, oil the grill grate and add 20 fresh coals, if necessary, to bump up the heat. Arrange the pork on the hot grate and grill, turning with tongs, until cooked through, 2 to 3 minutes per side. Press the pieces against the grate with the back of a metal spatula to make well-defined grill marks. Transfer the pork to a platter. Place the tortillas on the grate, just to warm, about 20 seconds per side. Serve the pork, accompanied by the grilled pickled onions, salsa, and a basket of warmed tortillas.Serves 4

Nutrition Facts : Nutritional Facts Serves

Tips:

Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your Poc Chuc. Make sure to use fresh, locally-sourced meat and produce whenever possible.
Marinate the pork for at least 30 minutes: This will help to tenderize the meat and infuse it with flavor. You can marinate the pork for up to overnight for even better results.
Use a hot grill or skillet: This will help to sear the meat and create a delicious crust. If you are using a grill, make sure to preheat it to medium-high heat before cooking the pork.
Don't overcook the pork: Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will make the meat tough and dry.
Serve Poc Chuc with your favorite sides: Traditional sides for Poc Chuc include pickled red onions, black beans, and rice. You can also serve it with tortillas, salsa, or guacamole.

Conclusion:

Poc Chuc is a delicious and flavorful dish that is easy to make at home. By following these tips, you can create a delicious and authentic Poc Chuc that your family and friends will love. Poc Chuc is a great dish to serve for a special occasion or a casual weeknight meal. It is also a popular dish to serve at Mexican restaurants.