if they give any flavour at all it's minimal. i think balic made this point months ago. they do give the pork a wonderful color though.
Do achiote seeds do anything more than add colour?
Mexican Cooking Project #2
Posted 06 February 2005 - 04:50 PM
Posted 06 February 2005 - 05:34 PM
but on the positive note i will be marinating pork tonight for a cochinita tomorrow.
i have seville oranges, banana leaves, i just need to get some achiote seeds and i'm set.
Will be using the recipe from Mexico the Beautiful Cookbook. (it calls for pig's ears and cheeks in addition to pork meat)
Need to use those poblanos for some side dish but with crema it sounds like an overkill. The book suggests onion salsa - red onions marinated in orange and lime juices with hefty amount of habaneros. Will probably make those if i have time (require 4 hours before serving).
Posted 06 February 2005 - 06:28 PM
Here's DK's version of the Yucatecan Pickled Onions...
1/4 C mild vinegar...
Combine all ingredients and refrigerate at least 24 hours.
Since this recipe calls for matinating onions overnight in vinegar, i guess i should be fine with marinating them in lime/orange juice for the same time as well.
What might be the acidity of 1 lime part/4 orange part juice combination?
Posted 06 February 2005 - 07:10 PM
I've got my pork marinating, my onions marinating and the banana leaves thawing and will probably start cooking in the next hour or so. I'm really looking forward to seeing how this recipe turns out, sharing my results with the group and then hearing how everyone elses turned out as well.
Thanks for getting this project started
Posted 06 February 2005 - 07:13 PM
Posted 06 February 2005 - 09:00 PM
I'm going to use the onion garnish that Jaymes posted calling for the intriguing bay leaf tea. It takes only two hours, so I can do it tomorrow -- serving day.
I've always been reluctant to tackle Mexican cooking, since I have no frame of reference. In this thread, all I have to do is cook, since all the experienced people have done the heavy lifting. The rajas were a revelation.
Posted 06 February 2005 - 09:11 PM
A softened banana leave is easier to use in wrapping things up as I discovered this morning. I had problems with my thawed leaves. They seemed to be awfully brittle, even after being thawed. Not having gas burners, I did the next best thing and lit a bunch of candles, let them get good and hot and used them instead. Not completely effective, but serviceable. Ultimately, it helped me get my packet of meat wrapped up. Not as tightly as I would have liked, but it should work well enough to keep enough of the moisture in.
Posted 06 February 2005 - 10:13 PM
Posted 06 February 2005 - 10:40 PM
It so happens I just saw them at Garden of Eden, 14th St. I never before realized how rippled their skin is.
Where can one obtain Seville oranges in Manhattan?
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Posted 06 February 2005 - 11:48 PM
Posted 07 February 2005 - 12:25 AM
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Posted 07 February 2005 - 12:30 AM
The recipe i'n using on the other hand calls for meat cut into 2 inch chunks. Same overnight marinating, one hours less cooking.
Posted 07 February 2005 - 01:18 AM
Posted 07 February 2005 - 01:32 AM
Posted 07 February 2005 - 05:15 AM
Aida Gabilondo, in Mexican Family Cooking (the recipes I gave earlier) suggests a mixture of cuts. Some pork shoulder/butt, some short ribs. I think that's what I'll do.
On the cochinita, what is the consensus for the cut of pork? Butt, loin, what? And what is the consensus on cooking: whole and shred after, or cook in precut chunks?
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