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Poc-Chuk, 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.
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.
- 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
- 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
Seville Oranges, also known as Sour Oranges
Also known as Sour Oranges, Seville Oranges have a high level of acid, giving them a sour, yet somewhat bitter flavor. However, you may choose to substitute lemon for the orange juice in this recipe if you prefer.
Can’t find Seville Oranges
for your Poc-Chuc recipe?
You may substitute an equal amount of your regular orange juice,
then add 1/4 cup of lime or lemon juice.