Around all regions of Mexico you can find a wide variety of typical dishes, but one of the richest regions is in terms of gastronomy is that of Yucatan. This state has many traditional and delicious dishes, being one of the most popular the so -called Poc Chuc. Now well, what is the Poc Chuc? It is a meat plate in which the fillets are macery in orange juice to then roast them. It is very simple to prepare and has a delicious and irresistible bittersweet flavor. Stay with us, in recipes, to know how to prepare Poc Chuc following the traditional Yucatan recipe and surprise yours with an exotic dish and full of flavor.
| 🚻 5 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to do Poc Chuc: |
| 1 kilogram of pork in steak 2 cups of sour orange juice 1 pinch of salt 1 pinch of oregano powder 1 tablespoon dessert of ground pepper 2 purple onions 1 tablespoon white vinegar soup 1 branch of coriander 2 tablespoons of oil 7 tomatoes red |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in spring-summer, nothing spicy, in pan, |
Ingredients to do Poc Chuc:
1. Marine pork in orange and add, oregano powder and ground pepper. You let stand at least for 2 hours. This liquid should not be thrown away at the end of maceration time, since you will need it for the elaboration of the recipe of Poc Chuc later.
2. Meanwhile, disinfect the coriander and leave it in water for 10 minutes. Then, drain it, lift it fine and reserve it. Apart, peel and cut in julienne or slices the onion.
3. On the other hand, take the red tomatoes, cut them into large pieces and place them in a hot comal to be with the onion.
4. When red tomatoes and onion are well roasted, add these ingredients to the blender, pour the vinegar, a pinch of salt and crush until you get a homogeneous mixture. With these ingredients the typical sauce that makes up the Poc Chuc Yucateco is prepared, but you can always add your touch by adding some kind.
5. After the maceration time of the meat, put a pan with oil to be heated. Once hot, handle the fillets and pour a little orange juice (the one you used for maceration) when they have sealed on the outside. Cook over low heat until the liquid is consumed and the meat is well cooked.
6. And voila! It serves the recipe of Poc Chuc by placing the fillets on the plate with the sauce and the chopped coriander. You can also place avocado slices and a little lemon juice.
