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i'm thinking this special dinner -Chamorro Pibil - Lamb shank marinated overnight in wine, wrapped in Adabo in banana leaves and baked to perfection -

any further insights?..

 

EDIT: here what i googled out:

The chamorro I mention is a pork shank, often barbequed wrapped in banana leaves estilo Yucateco (al pibil). There's a recipe for it in Marge Poore's 1000 Mexican Recipes. There are other ways of cooking it as well, but this recipe would suit for the barbecue theme. It's absolutely falling-off-the-bone delicious.

 

There is also chamorro de cordero (lamb shank), prepared in similar way to the pork, and chamorro de res, generally presented as osso bucco.

 

Ooh, make it, make it, and tell us all about it.

 

Generally speaking, each pork shank is one serving. I've never done it with lamb; those shanks are smaller than pork shanks, so you'd want to guide yourself accordingly.

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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.   I've got quite a few recipes, but don't know if I'm

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.

Thanks. What I'm hearing is, use whatever's available and treat it accordingly.

reporting back:

 

Life is hard so why not do what everyone here in Mexico City does in terms of the achiote seasoning -- buy it in the brick form -- which I know is available in New York, New Jersey,

 

apparently my life here* is much easier as i ended up pounding achiote seeds myself.

 

in any event the verdict was that pork is preferable for pibil - we found that the seasoning might be

too delicate for lamb (or lamb is too assertive for the spicing).

The addition of thinly sliced red bell pepper and tomatoes was a nice touch - surprisingly they preserved their shape after 3hours in low oven; the broth was tasty, and as always the aroma of roasted banana leaves created a special atmoshere in the kitchen :D

so all in all it was a very good dish.

 

 

 

* - part of NJ where none of numerous mexican groceries carry achiote seasoning.

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reporting back:

 

Life is hard so why not do what everyone here in Mexico City does in terms of the achiote seasoning -- buy it in the brick form -- which I know is available in New York, New Jersey,

 

apparently my life here* is much easier as i ended up pounding achiote seeds myself.

 

in any event the verdict was that pork is preferable for pibil - we found that the seasoning might be

too delicate for lamb (or lamb is too assertive for the spicing).

The addition of thinly sliced red bell pepper and tomatoes was a nice touch - surprisingly they preserved their shape after 3hours in low oven; the broth was tasty, and as always the aroma of roasted banana leaves created a special atmoshere in the kitchen :D

so all in all it was a very good dish.

 

 

 

* - part of NJ where none of numerous mexican groceries carry achiote seasoning.

 

So did you end up making your own paste? I've never done it. Was it worth the bother?

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I'm going to be vacationing in a place where there are sour oranges and bananas growing. Since I'll be taking along a lot of foodstuffs, throwing a small brick of achiote paste in my suitcase shouldn't tip the scales...

 

Question: any tips for making c. pibil with fresh banana leaves?

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Remember to put your paste in your checked bags (or put it in a container that used to hold something of that weight or less-as is clearly stamped that way-and in your ziplock baggie) so the TSA folks don't toss it :blink: .

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