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Puerco Pibil
As in “Once upon a Time in Mexico”
serves 6
Mix a 30g tin of Cool Chile Recado de Achiote with
1/2 cup of fresh orange juice, plus the juice of one lime. Add more crushed garlic if desired, salt to taste.
Cut up 1kg of pork shoulder into 5 cm cubes. Marinate the pork
in the achiote mixture over night or at least for 4 hours.
Line a roasting tin or cazuela with banana leaves, Cool Chile Corn Husks (see store cupboard) or foil. Place the pork in the dish and loosely cover. Bake at 150-170oC for about 3 hours until the pork is completely tender.
Meanwhile make pink pickled onions:
peel and thinly slice a red onion, put it in a non-reactive bowl, cover with half water and half cider vinegar. Add 1 big tsp of Cool Chile Mexican Oregano and salt. Let the onions sit for an hour until bright pink.
Bring the dish to the table and unwrap the leaves or foil. Serve the pork with white rice, slices of avocado and radishes. Have on the side the pink pickled red onions and Cool Chile Co Habanero Hot Sauce (see sauces) for those who like. This is a Yucatan speciality, please don’t shoot the chef!
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Recado de Achiote Tin 80g
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Quantity in Basket: none
Price:
£2.80
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Click on the image for a recipe for Puerco Pibil as seen in the movie "Once upon a time in Mexico"
A classic Yucatan recipe and used to marinate meat or fish before grilling. Imparts a deep savour flavour as well as a red colouring. Just mix with a mix of fresh orange nd lime juice to make a marinade.
Ingredients:
ground annatto seed, sea salt, garlic powder, ground cumin, ground allspice, Mexican Oregano
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