Best 3 Poc Chuc Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Poc chuc is a traditional Mayan dish originating in the Yucatan Peninsula of Mexico. It is a delicious and flavorful dish that is made with pork, orange juice, and achiote paste. The pork is marinated in the orange juice and achiote paste, then grilled or roasted until it is cooked through. Poc chuc is typically served with tortillas, black beans, and pickled red onions. It is a popular dish in Mexico and is also enjoyed in other parts of the world.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

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:

  • Select the right cut of pork: Pork shoulder or loin is ideal for poc chuc.
  • Tenderize the pork: Pounding the pork with a meat mallet helps tenderize it and allows the marinade to penetrate more deeply.
  • Use a flavorful marinade: The traditional marinade for poc chuc includes sour orange juice, garlic, oregano, cumin, and achiote paste. You can also add other spices and herbs to taste.
  • Marinate the pork for at least 30 minutes: The longer you marinate the pork, the more flavorful it will be.
  • Cook the pork over medium heat: This will help prevent the pork from drying out.
  • Serve the poc chuc with your favorite sides: Traditional sides for poc chuc include black beans, rice, and tortillas.

Conclusion:

Poc chuc is a delicious and flavorful Mexican dish that is easy to make. By following these tips, you can make a delicious and authentic poc chuc that your family and friends will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #cuisine     #preparation     #north-american     #mexican     #native-american     #4-hours-or-less

Related Topics