Once Upon a Time in Mexico...
There is an epicurean delight called called Puerco Pibil. It is also called Cochinita Pibil. That is a slow roasted pork dish that Johnny Depp's CIA Agent character Sands liked so much that he killed for it in the film Once Upon a Time in Mexico.
Here is Director Robert Rodriguez's Puerco Pibil recipe from his Ten Minute Cooking School on the Once Upon a Time in Mexico DVD.
Ingredients:
5 T. annatto seeds
2 t. cumin seeds
1 T. whole black pepper
8 whole allspice berries
1 t. cloves
2 habanero peppers
2 T. salt
8 cloves garlic
1/2 c. orange juice
1/2 c. white vinegar
5 lemons, juiced
2 shots fine tequila
5 lbs. pork butt
banana leaves
Instructions:
Grind the dried spices (annatto, cumin, black pepper, allspice, and cloves), thoroughly (I'd use a blade-style coffee grinder, though not one that I ever intend to use for coffee again)
Mince the habenero peppers, after removing the seeds
Combine the orange juice, vinegar, lemon juice, tequila, dried spices, minced habenero, salt, and garlic in a blender and liquify.
Cut pork into 2 inch squares, place in a large ziplock bag, and fill with the marinade
Let the pork marinate for at least twenty minutes (overnight is fine, too)
Line a 9" x 12" pan with banana leaves, pour pork & marinade in, cover with more banana leaves, cover tightly with foil
cook at 325 degrees F. for four hours
Serve over white or Spanish rice.
Here is a good article on the recipe from the movie.
This pork might make Depp get his gun
Here is another recipe.
Cochinita Pibil
3/4 cup Annatto or Achiote paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame, or foil
2 white onions, sliced 1/2inch thick
5 Roma tomatoes, sliced 1/2inch thick
4 Anaheim chiles, roasted, peeled and sliced into strips
In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Grill the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.
Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil.
Bake the pork for 2 1/2 hours or until tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.
Esto es algún puerco mexicano, bueno y maldito y casi tan bueno como barbeque de puerco de Alabama. uh I mean This is some damned good Mexican pork and it is almost as good as Alabama pork BBQ.
[This message has been edited by Crimson Surfer (edited 05-12-2004).]
There is an epicurean delight called called Puerco Pibil. It is also called Cochinita Pibil. That is a slow roasted pork dish that Johnny Depp's CIA Agent character Sands liked so much that he killed for it in the film Once Upon a Time in Mexico.
Here is Director Robert Rodriguez's Puerco Pibil recipe from his Ten Minute Cooking School on the Once Upon a Time in Mexico DVD.
Ingredients:
5 T. annatto seeds
2 t. cumin seeds
1 T. whole black pepper
8 whole allspice berries
1 t. cloves
2 habanero peppers
2 T. salt
8 cloves garlic
1/2 c. orange juice
1/2 c. white vinegar
5 lemons, juiced
2 shots fine tequila
5 lbs. pork butt
banana leaves
Instructions:
Grind the dried spices (annatto, cumin, black pepper, allspice, and cloves), thoroughly (I'd use a blade-style coffee grinder, though not one that I ever intend to use for coffee again)
Mince the habenero peppers, after removing the seeds
Combine the orange juice, vinegar, lemon juice, tequila, dried spices, minced habenero, salt, and garlic in a blender and liquify.
Cut pork into 2 inch squares, place in a large ziplock bag, and fill with the marinade
Let the pork marinate for at least twenty minutes (overnight is fine, too)
Line a 9" x 12" pan with banana leaves, pour pork & marinade in, cover with more banana leaves, cover tightly with foil
cook at 325 degrees F. for four hours
Serve over white or Spanish rice.
Here is a good article on the recipe from the movie.
This pork might make Depp get his gun
Here is another recipe.
Cochinita Pibil
3/4 cup Annatto or Achiote paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame, or foil
2 white onions, sliced 1/2inch thick
5 Roma tomatoes, sliced 1/2inch thick
4 Anaheim chiles, roasted, peeled and sliced into strips
In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
Preheat the oven to 300 degrees. Heat a dry cast iron skillet over high heat. Grill the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.
Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil.
Bake the pork for 2 1/2 hours or until tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots.
Esto es algún puerco mexicano, bueno y maldito y casi tan bueno como barbeque de puerco de Alabama. uh I mean This is some damned good Mexican pork and it is almost as good as Alabama pork BBQ.
[This message has been edited by Crimson Surfer (edited 05-12-2004).]
), so it didn't turn out all that great. I bet it's quite good, though, when made correctly. Saw this on "Calling All Cooks" on the foodnetwork.
