-The "Robert Rodriguez version" from Once Upon a Time in Mexico
The meat:
5 lbs of Pork butt cut into 2" cubes
1 lb of banana leaves
For the marinade (anchiote paste):
5 TB annato seeds
2 TB salt
1 TB peppercorns
8 whole allspice
2 tsp cumin
1/2 tsp whole cloves
8 minced garlic cloves
2 habaneros (deveined, remove seeds)
1/2 cup orange juice
1/2 cup white vinegar
juice of 5 lemons
"splash" of your finest tequila
*Mix all dry dry spices in a coffee grinder or spice mill. Grind it well, to a fine powder.
Use the coffee grinder *only* for spices...
*In a blender or food processor, blend everything together.
*In a ziplog bag add the pork and the marinade. Shake it up well. marinate for 12-24 hrs, shaking 2-3 times.
*In a baking pan, line it with the banana leaves - you are going to be wrapping the pork in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package". Dump the pork and marinade into the pan, wrap it with banana leaves. Put some more leaves on ththe top. Cover the whole thing with tinfoil and seal the edges - don't let any steam escape.
*Bake at 325' for 4 hours.
Serve over a bed of white or mexican rice. Garnish with a tomato wedge and a fresh jalapeno or serrano pepper.
It'll be so good "you might get whacked for making it."
Comments
Top Shelf Tequila
Lemon-lime margarita mix
Not blended. On the rocks.
4 glasses of wine
4 jack and cokes
-The "Robert Rodriguez version" from Once Upon a Time in Mexico
The meat:
5 lbs of Pork butt cut into 2" cubes
1 lb of banana leaves
For the marinade (anchiote paste):
5 TB annato seeds
2 TB salt
1 TB peppercorns
8 whole allspice
2 tsp cumin
1/2 tsp whole cloves
8 minced garlic cloves
2 habaneros (deveined, remove seeds)
1/2 cup orange juice
1/2 cup white vinegar
juice of 5 lemons
"splash" of your finest tequila
*Mix all dry dry spices in a coffee grinder or spice mill. Grind it well, to a fine powder.
Use the coffee grinder *only* for spices...
*In a blender or food processor, blend everything together.
*In a ziplog bag add the pork and the marinade. Shake it up well. marinate for 12-24 hrs, shaking 2-3 times.
*In a baking pan, line it with the banana leaves - you are going to be wrapping the pork in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package". Dump the pork and marinade into the pan, wrap it with banana leaves. Put some more leaves on ththe top. Cover the whole thing with tinfoil and seal the edges - don't let any steam escape.
*Bake at 325' for 4 hours.
Serve over a bed of white or mexican rice. Garnish with a tomato wedge and a fresh jalapeno or serrano pepper.
It'll be so good "you might get whacked for making it."
--------------------------------------------------------
This recipe KICKS ASS! I have been going a bit shy on the habeneros, and you can use greased parchment paper for the banana leaves---it is great.
1 shot of Black Label
Heaven
2 pieces of bread, any type. The cheaper the better.
2 pieces of store brand American Cheese
2 teaspoons of mayonnaise
Spead mayonnaise on bread. put chese between bread.
This is a step up from another staple: The mayonnaise sandwich.
peanut butter sandwich...
two slices of potato bread.
extra chunky peanut butter.
take first slice of potato bread. spread peanut butter on to thickness desired. place second piece of bread on top of peanut filling. enjoy.
so hard to make, so good to eat... one of those is true...