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.