Poc Chuc Food
POC CHUC
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
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
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- If you are brining the pork, submerge it in a mixture of 1/4 cup kosher salt to 1 quart water, then let it sit in the fridge overnight. When you are ready to marinate it, slice the loin into medallions. Put a medallion into a heavy freezer bag and pound it flat with a mallet or empty wine bottle. You want the cutlets about 1/4 inch thick.
- Get your grill hot and clean the grates. Char the quartered red onions well. You want significant blackening. Take them off when they're ready and cut into slices you'd like to eat on a tortilla.
- Mix the chopped onion and habaneros in a bowl with the salt, oregano and sour orange juice. Let this sit while you dice the tomato and chop the cilantro. You can add the tomato to the bowl as soon as it has been chopped, but leave the cilantro out until you are ready to serve. Toss it in at the last minute.
- When all is ready, get your grill hot and clean the grates again. Take the pork out of the marinade but do not scrape it off or rinse. Grill the pork over high heat for about 2 to 4 minutes per side. You want the pork to just about be done, so keep an eye on it.
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