A well-liked dish from Yucatán (Mexico) is Poc Chuc. “Poc” method roasting in Mayan, and “Chuc”, method charcoal. The identify doesn’t specify what meals is being roasted, but when it simply says Poc Chuc it’s going to be charcoal roasted beef. The beef is marinated first, which in Yucatán is completed with sour orange juice (an element used for just about each and every recipe there). The recipe beneath if nearly the similar as that for Octopus Poc Chuc, however this beef model is so scrumptious that it merits its personal publish. After I’ve had Poc Chuc in eating places in Yucatán, it was once made with beef fillet, and fairly tricky and dry regardless of the usage of a citrus marinade. As an answer I’ve ready it with iberico secreto. Iberico is een breed of pigs from Spain with well marbled meat (very similar to Wagyu red meat). Secreto actually method ‘secret’, as that is supposedly a secret lower that handiest butchers learn about and stay for themselves. This is a skinny slab of meat from the shoulder area this is well marbled, although it’s from common beef slightly than Iberico. The marbling makes the beef very succulent and flavorful. By means of cooking the beef sous vide for twenty-four hours at 57C/135F, it’s going to be very delicate, wet, and red. Thus making this poc chuc significantly better than the rest I’ve had in Mexico. Like nearly the rest in Yucatán, this dish is served their with corn tortillas, permitting you to benefit from the meat as filling for tacos.
Substances
Serves 2 as a primary path (6 to eight tacos)
- 300 grams iberico secreto beef
- 1 tsp dried Mexican oregano (or common oregano)
- 1 tsp dried thyme
- 1/2 tsp garlic powder knoflookpoeder
- 1 tsp black peppercorns
- juice of one Seville orange, or 1 common orange blended with 1 lime
- 1/2 tsp salt
Garnishes
- 4 plum tomatoes
- recent cilantro
- salt
- 1 purple onion, quartered
- juice of one Seville orange, or 1 common orange blended with 1 lime
- refried beans
- 6-8 corn tortillas
- habanero scorching sauce (recipe right here)
- 1 avocado (non-compulsory)
Directions
To make the marinade, mix 1 tsp Mexican oregano, 1 tsp thyme, 1/2 tsp garlic powder, 1 tsp black peppercorns, and juice of one orange and 1 lime with 1/2 tsp salt in a bowl, then stir to combine.
Vacuum seal the beef with the marinade. That is simple to do with a chamber vacuum sealer. If you don’t personal this sort of gadget, use a ziploc bag and the water displacement manner as a substitute. An exterior vacuum sealer comparable to a FoodSaver won’t paintings.
Permit the beef to marinate in a single day within the fridge. Then prepare dinner it sous vide for approximately 24 hours at 57C/135F. (Because of the acidic marinade there’s no possibility for a foul odor to expand, so scalding in scorching water isn’t essential on this case.)
Construct a charcoal fireplace. Use it first to organize the salsa and onions. Roast the tomatoes and quartered onion at the grill, ideally with a canopy to expand a pleasant smoky taste, till they’re well charred.
This may occasionally give the tomatoes a fantastic smoky taste.
Position the tomatoes in a blender with a handful of unpolluted cilantro leaves and 1 teaspoon of salt.
Mix on low velocity or use the heartbeat serve as to acquire a salsa that’s not clean however somewhat chunky. You’ll be stunned how excellent a salsa is that handiest accommodates tomatoes, salt, cilantro (and a few smoke from the grill).
The onions will stay crunchy, but in addition get a pleasant smoky taste from the grill.
Chop the onions coarsely and marinate them in oranje and lime juice with salt. It is advisable to additionally upload some recent flooring black pepper and freshly flooring allspice when you like. When you personal a chamber vacuum sealer, you’ll accelerate the marinating procedure and get a greater texture via vacuum sealing the onions with the marinade.
Wait with grilling the beef till the onions and salsa are able, as a result of it’s going to cool off temporarily. Take the beef out of the sous vide pouch, and pat it dry with paper towels.
Grill the beef very in short on a very popular grill…
…till it’s well seared at the inside of, however with out overcooking the interior.
Slice the beef into strips. Style to regulate the seasoning with salt if wanted. At the picture you’ll see how well red and wet the beef is at the inside of.
Serve the beef with the tomato salsa, marinated onions, habanero salsa, and corn tortillas. Non-compulsory: refried beans and avocado.
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