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What is the name of this food, and know a good recipe for it?
MindLib
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Registered User regular
In the movie Once Upon a Time in Mexico Johnny Depp is obsessed with this certain type of slow-roasted pork. WTF was the name of it again? I want to try and make it. Would also appreciate advice/recipes from anyone who has made it before.
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http://www.youtube.com/watch?v=Vrw5FkLutWk
*Edit: Holy shit, is that the director of the movie?
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The seeds are awesome but you can buy pre-made pastes.
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Achiote is just one of so many names, I particularly know it as Bija, here are some examples in Spanish language according to wikipedia:
• Abujo Col.3
• Acanguarica Méx.4
• Achihuiti Perú5
• Achi-ol Méx.4
• Achiote Col.3 , C. R.6 , E. S.6 , Guat.6 , Hond.6 , Méx.4 , Nic.6 , Pan.6 , Perú5 , Urug.7 , 8
• Achiote amarillo Col.3
• Achiote de cholo Col.3
• Achiote de monte Col.3 , Nic.6
• Achiote pepa roja Col.3
• Achiote rojo Col.3
• Achiote verde Col.3
• Achiotillo Col.3 , Méx.4 , Nic.6
• Achiotl Méx.4
• Achitillo Col.3
• Achote Col.3 , C. R.9 , Ec., Méx.4 , Nic.6 , Pan.6 , Perú5 , 8
• Achote amarillo Col.3 , Perú5
• Achote colorado Col.3
• Achote de monte Col.3 , Nic.
• Achote desmonte Col.3
• Achotillo C. R. 9
• Achut Méx.4
• Amarillo Col.3
• Anate Perú5 , 8
• Anatto Arg.10 , C. R. 9 , Pan.6
• Anoto Col.3
• Apijiri Perú5
• Apisiri Perú5
• Atase Perú5
• Auaú Méx.4
• Axiote
• Azafrán de la tierra Uruguay
• Bia Méx.4
• Bicha
• Bija
• Bijo
• Bijol
• Biza Col.3
• Blanco Perú5
• Bosh Méx.4
• Cacicuto 8
• Chancuarica Méx.4
• Color Col.3
• Colorado Perú5
• Cuajachote E. S.13
• Huantura Perú5
• Ipak Perú5
• Ipiácu Perú5
• Kachapo Perú5
• Kuro grie Pan.6
• Masce Perú5
• Maxe pototsi Perú
• Onote
• Onoto
• Orellana
• Ornato Méx.4
• Pamuca Méx.4
• Potsote Perú5
• Puchote Perú5
• Puchoti Perú5
• Rocú 8
• Roncón
• Roucou Arg.10
• Rucu Arg.14
• Sacha achote Perú5
• Shambre Perú5
• Shambu Perú5
• Shambu huayo Perú5
• Shambu quiru Perú5
• Shambu shambu Perú5
• Uchuviá Méx.4
• Uruca Méx.4
• Urucú Argentina
• Ururú
• Vija
• Yetsep Perú
• Yrucú Arg.
i've never cooked anything in a slow cooker without liquid, it seems possible but i'm wondering how it would turn out compared to in an oven...hmmmmmm
Uh, the gas doesn't run constantly, it cycles on and off in order to keep the temperature consistent within the oven. Or if you have an older style oven, then running it at 350F is a pretty low temp and it won't need to use very much to get it and keep it at that temp. So either 4 hours worth of a little gas or 6-10 hours worth of electricity to run a slow cooker.
http://www.bestbuy.com/site/null/null/pcmcat160300050011.c?id=pcmcat160300050011
according to this, a gas oven at 350 for 4 hours would use roughly 28 cents whereas a crockpot for 7 hours would be 6 cents.....both pretty negligible charges but clearly a fairly large difference
electricity is cheaper, though.
See the list I pasted above, I normally find this product at the market as a dust sealed in a bag.
And it could be any one of those names? 0.o
The first 3 I was linked with people whose competence was called into question when I had to spell 'annatto' for them about 3-5 times. The last guy I talked to was cool and knew exactly what I was talking about. Apparently it is in a little box in the Mexican area of the store, probably close to the ground, so the lazy stupid fatties making 10 bucks an hour don't want to really check.
I asked him if the item was standard and he said; "Oh yeah, every store should carry this in the Mexican aisle, this is a smaller store too, so the bigger ones should definitely have it". *RAGE* I fucking knew it! The unemployment rate is fucking 10% right?!? Can't you find people with half a brain cell to answer customer calls?
Anyway, for those who care; price chopper sells it in the Mexican aisle as 'annatto'.
as for the original poster, congrats on finding them, you're correct that they should be at any store with a mexican aisle
*Edit: Shit! The guy on the phone failed to mention that the packets of spice also contain coriander. Should I go with it?
*Edit2: I've decided to go with a substitute combination of turmeric and paprika (fuck), I'll have to order the seeds for another time. I've also read that this recipe is improved with the crock-pot, so I'll be using that on low for about 6 hours.
And nothing works like achiote's stain everything red flavor. It won't taste right with substitutions.
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Well, I fail. Next time then, at least I'm getting some practice, and the real thing will taste that much better. I also found the recipe for cochinita(sp?) pibil which seems to be essentially the same recipe but including onions and tomatoes that I'm also gonna try.
Annatto seeds: I found these (whole seeds) at the first Mexican market I went to, which I had found via google. It turned out it was barely even a market, more like a convenience store. There were 2 fridges, one with drinks and one with basic produce, then a few stands with snacks, and a rack of spices. They had all the other spices I needed as well. I also live in a not-very-Mexican part of America. So basically, if a convenience store in practically-Canada has these, they should not be hard to find at all if you make the effort to find a Mexican market.
The only ingredient I didn't get was the banana leaves; I could've gotten these from an Asian market, but they didn't seem that important. I will definitely go for them next time I make the puerco.
The pork came out a little dry when I made the recipe. This was strange, because the pan that I baked it in had not dried out and was still full of the spice/juice sauce. I'm not 100% sure that I had the right cut of pork; I went to a Mexican butcher and they spoke basically no English, so describing "pork butt" was a little difficult. Maybe the banana leaves would've made a difference, I don't know. Next time, I intend to get the leaves, and also marinate the pork in the sauce overnight.
Other than the dryness, the pork was quite tasty. I had it with plain rice; next time I might make tacos with it. It also made my whole apartment building smell pretty much awesome.
The pork "butt" (or boston butt) is the upper part of the pork shoulder (front leg), the lower part is the "picnic." Either would work well.
Another cut of pork you might use in puerco pibil would be "country style ribs" which is also often used in carnitas. This allows you to cook a smaller portion then what might be available if you try to source a pork butt.
It is FUCKING DELICIOUS.
A couple notes--it is basically essential that you powderize the achiote seeds with a coffee grinder--you will never get the required consitency with a mortar and pestle. 2 - or -3 Habaneros /w seeds and 5 LIMES (not lemons, limes are more authentic to the local cuisine) The banana leaves are border-line essential in my opinion, wrap the cubed pork in it nicely and it really helps brown the outsides and sweeten the meat a little bit--its almost a smoky taste. You can find banana leaves FROZEN in most grocery stores in the ethnic foods part of the freezer aisle.
(serve with white rice and fried plantains and you are done)
if you can make congri, that is even better