Name: Yucatecan Poc Chuc with Chiltomate Los Almendros Style
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 2
Cuisine: Mexicana
Ingredients: 500 g pork fillet (leg or loin, cut into very thin strips); 1 cup sour orange (fresh juice (if not available, mix sweet orange juice with white vinegar)); 4 cloves of garlic (roasted and crushed); 4 pieces tomatoes (for the chiltomate); 0.5 piece white onion (roasted, for the chiltomate); 1 piece red onion (filleted, to tan); 2 pieces habanero chili (whole and roasted); 1 tsp dried oregano (Yucatecan preferred); 1.5 cup strained black beans (as a hot garnish); 1 white tequila horse (for the flag); 1 sangrita horse (for the flag); 1 lemon juice (for the flag)

Yucatecan Poc Chuc with Chiltomate Los Almendros Style

The undisputed emblem of the Yucatecan peninsula. Fine cuts of pork marinated in sour orange, grilled and bathed in a tanned chiltomate sauce. Accompanied by strained beans, tanned red onion and a flagship tequila to round out a fine cantina experience.

Free, no account needed.

65 min Media Mexicana 2 servings

This traditional dish, with its delightful tang, is a treat for the palate. A simple yet flavorful meal that makes our gatherings a great conversation starter among our guests.

Ingredients

500 g pork fillet (leg or loin, cut into very thin strips)

1 cup sour orange (fresh juice (if not available, mix sweet orange juice with white vinegar))

4 cloves of garlic (roasted and crushed)

4 pieces tomatoes (for the chiltomate)

0.5 piece white onion (roasted, for the chiltomate)

1 piece red onion (filleted, to tan)

2 pieces habanero chili (whole and roasted)

1 tsp dried oregano (Yucatecan preferred)

1.5 cup strained black beans (as a hot garnish)

1 white tequila horse (for the flag)

1 sangrita horse (for the flag)

1 lemon juice (for the flag)

Instructions

For the pickled onion: Dip the red onion in boiling water for one minute, drain well and mix with half a cup of sour orange juice, rubbed oregano and salt. Let it rest in the refrigerator.

For the chiltomate: Roast the tomatoes and white onion on a comal until the skin is completely browned. Crush them in a molcajete or blend them in pulses with salt until you obtain a thick, mashed sauce.

Marinate the pork tenderloins in the remaining sour orange juice, crushed roasted garlic, salt and black pepper for at least 30 minutes.

Heat a cast iron griddle or skillet over very high heat until it starts to smoke lightly.

Grill the marinated pork tenderloins quickly (1 to 2 minutes per side maximum) so that they brown perfectly without losing their juices.

Serve the meat immediately on a hot iron griddle (if you have one) and generously cover it with the hot chiltomate sauce on top.

Accompany the dish with pickled red onion, a whole roasted habanero pepper, and a steaming bowl of strained black beans on the side.

Serve the three caballitos of your Bandera Tequila in the following order: lemon juice, white tequila and sangrita. Ideal to cleanse the palate between the intense Yucatecan flavors.