Well, as I said in my opening post, I've always wanted to try cochinita pibil, and those exquisite pickled red onions, and some fried platanos.
What's next? I'm hungry!!!!
I've got quite a few recipes, but don't know if I'm going to be able to find banana leaves here, or achiote paste. I do know that there were some MF'ers that undertook an expedition into pibil-land a while back, and am hoping for input from them.
One recipe I've got for a "modern version" seems relatively simple:
Cochinita Pibil (paraphrased from "Mexican Family Cooking" by Aida Gabilondo)
First, prepare marinade:
1 C fresh orange juice
1 T white vinegar
2 T fresh garlic, mashed & minced
2 T achiote paste
salt to taste
5 lbs pork, cut into chunks, best to use a mixture of pork butt, short ribs, etc.
Rub pork chunks with marinade. Seal and allow to marinate in fridge for several hours.
Line large casserole with heavy foil. Arrange meat in it, being sure to include any extra marinade, and seal it up well. Bake in 300 oven for 2-3 hours, checking on it often, and turning the chunks of pork in the juices.
When meat is tender and falling apart, chop it and discard any bones, gristle, etc. Serve with fresh corn tortillas and pickled onions.
Okay -- a simple enough recipe. Maybe too simple? Need some advice and suggestions, folks.