Poc Chuc

This is delicious served with canned hominy, drained, sautéed in a little butter and heated through with some sour cream. Garnish hominy with chopped fresh cilantro.

4 boneless pork blade steaks, about 1/2-inch thick
1 large red onion, sliced
1/2 cup fresh Mexican lime juice
1 teaspoon salt
1/2 teaspoon cayenne

Place pork and onions in a self-sealing plastic bag. Combine remaining ingredients and pour over pork; seal bag and refrigerate for 2 to 4 hours.

Lift pork steaks from marinade, brushing off onions. Broil or grill over hot coals for 8 to 10 minutes, turning once. Heat onions and marinade to boiling. Serve onions with pork steaks and warmed tortillas.

Serves 4.

poc chuc recipe is filed under beef pork lamb veal.
Origin: mexican