Vegan Poc Chuc (Grilled Pork) With Mushrooms

Vegan Poc Chuc (Grilled Pork) With Mushrooms

Ignacio ‘Nacho’ Urquiza

Tangy marinated onions, meaty portabellos, chili-spiced beans, and an herby tomato sauce make for one unbelievable dish.

Poc chuc, a conventional Yucatan dish sometimes made with grilled pork, will get a plant-based makeover with meaty, tender mushrooms on this recipe from The Mexican Vegetarian Cookbook. Bitter orange juice, which imparts sharp taste to this dish, may be discovered within the grocery aisles of shops comparable to Walmart and Store Ceremony.

What you want:

For the beans:
1⅓ cups dried black beans, soaked in a single day, drained, and rinsed
6¼ cups water
1 garlic clove, crushed
1 tablespoon vegetable oil
1 small onion, chopped
1 habanero chili, seeded and finely chopped
1½ tablespoons epazote leaves, finely chopped

For the mushrooms:
10 portabello or oyster mushrooms, stems eliminated
2 bitter oranges, juiced
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper

For the marinated onions:
3 purple onions
3 bitter oranges, juiced
1 bunch cilantro, chopped
¼ teaspoon salt

For the chiltomate:
2½ cups ripe tomatoes
1 small onion, minced
1 bunch cilantro, finely chopped
¼ teaspoon salt

To serve:
1 habanero chile, dry-roasted

What you do:

  1. For the beans, into a big flameproof pot over medium warmth, place beans. Add water and garlic, and canopy and boil for two to three hours (or half-hour in a strain cooker). As soon as tender, add salt and boil for a couple of minutes extra.
  2. For the mushrooms, utilizing a spoon, scrape underside of mushroom caps to take away gills and lower every in half. In a medium bowl, combine orange juice, garlic, salt, and pepper to style, and toss in mushrooms. Let marinate for 1 hour.
  3. For the marinated onions, on a grill or grill pan, place complete onions and roast turning incessantly, till browned on all sides. Let cool, then peel, and slice into rings or half-moons. Into a big bowl, add onions, orange juice, cilantro, and salt. Place in fridge for 1 hour earlier than serving.
  4. For the chiltomate, on a grill or grill pan, roast complete tomatoes turning incessantly. Place in a bowl and mash utilizing a potato masher. Let cool, then add onion, chopped cilantro, and salt. Cowl with plastic wrap and place in fridge till able to serve.
  5. Drain beans, add to a meals processor, and mix. In a pan, heat oil and sauté onion with chili till golden. Add blended beans and epazote leaves, and simmer over low warmth for five minutes. Pressure beans by way of a sieve and put aside.
  6. To serve, grill mushrooms on a grill or roast in a 400 diploma oven for 3 to 4 minutes till barely golden. Serve with beans, marinated onion, and chiltomate, and garnish with a roasted habanero.