Poc-Chuc , Signature Dish of the Yucatan

A combination of two Mayan words, Poc-Chuc translates as: poc, which means to toast, especially on hot embers, and chuc, which is charcoal.

Gluten Key Recipe

Typically created with pieces of pork, Poc-Chuc is marinated in a sour orange mixture, before grilling.

We prepare a vegan version using prepared gluten.

However, you may choose meat substitutes from your local grocery. One of our favorites, Gardein Beefless Tips, works well with this recipe.

Poc-Chuc Ingredients

• 3 pounds of gluten or other meat substitute
• 2 cups Sour Orange Juice (or 2 cups other orange juice plus 1/4 cup lime or lemon juice)
• 4 small bunches cilantro
• 1 tsp each: salt, oregano, dried thyme, black pepper
• 4 cups water
• 5 medium purple onions, sliced very thinly
• 8 ounces white vinegar
• 2 T habanero pepper, roasted and finely chopped (or Jalapeno)
• salt and pepper

Poc-Chuc Directions

• Prepare gluten by forming into very flat, chop sized pieces.
• Gluten should be boiled for at least one hour in a beef flavored broth.
• Press or pound gluten to a thin size. Put into bowl.
• In a blender or food processor, blend all marinade ingredients
• Pour marinade over gluten, ensuring all is covered
• Marinate at least 3 hours. Overnight is best. Drain
• 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 & pepper
• Grill gluten chops
• Top with Chiltomate Salsa
• Garnish with habanero chile peppers and cilantro.
• Serve with Mexican Yellow Rice and seasoned beans.

Makes 6 hearty portions