Poc Chuc
Total Time: 1 hr 37 mins
Preparation Time: 24 mins
Cook Time: 1 hr 13 mins
Ingredients
- Servings: 6
- 6 (10 -12 ounce) lamb blade steaks, 1/4 -inch thick
- 16 ounces sour orange juice (or 16 ounces regular orange juice with 1/2 cup lime juice)
- 1 1/2 ounces achiote paste (see recipe above)
- 2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 4 cups water
- 5 medium purple onions, very thinly sliced
- 8 ounces vinegar
- 1 bunch cilantro, chopped
- 1/4 habanero pepper, roasted and finely chopped
- salt and pepper
Recipe
- 1 blend all marinade ingredients in blender or food processor. marinate lamb at least 3 hours.
- 2 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 and pepper.
- 3 grill lamb steaks on barbecue.
- 4 serving suggestions: serve with mexican yellow rice. garnish with habanero chile peppers and cilantro.
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