Yucatecan Poc Chuc with Chiltomate Los Almendros Style

Instructions

1. 1
   For the pickled onion: Dip the red onion in boiling water for one minute, drain well and mix with half a cup of sour orange juice, rubbed oregano and salt. Let it rest in the refrigerator.
2. 2
   For the chiltomate: Roast the tomatoes and white onion on a comal until the skin is completely browned. Crush them in a molcajete or blend them in pulses with salt until you obtain a thick, mashed sauce.
3. 3
   Marinate the pork tenderloins in the remaining sour orange juice, crushed roasted garlic, salt and black pepper for at least 30 minutes.
4. 4
   Heat a cast iron griddle or skillet over very high heat until it starts to smoke lightly.
5. 5
   Grill the marinated pork tenderloins quickly (1 to 2 minutes per side maximum) so that they brown perfectly without losing their juices.
6. 6
   Serve the meat immediately on a hot iron griddle (if you have one) and generously cover it with the hot chiltomate sauce on top.
7. 7
   Accompany the dish with pickled red onion, a whole roasted habanero pepper, and a steaming bowl of strained black beans on the side.
8. 8
   Serve the three caballitos of your Bandera Tequila in the following order: lemon juice, white tequila and sangrita. Ideal to cleanse the palate between the intense Yucatecan flavors.