RE: [CH] time for another batch of hot sauce...and another question

John Sphar (chilehead@pacbell.net)
Thu, 31 Jul 2008 06:38:08 -0700 

Mexican-wise, achiote is also used to color/flavor cochinita pibil -- which
is paper-wrapped pork meat (or maybe cornhusk-wrapped) buried underground a
little and slow-cooked. 

Here is a good recipe, using the oven instead of the ground, and banana
leaves to wrap the pork. Diana Kennedy's web site. I cannot often find
Seville oranges (must be a short season) so you can add lime juice to
valencia juice to substitute for it. Banana leaves can be found in Mexican
markets in the freezer.

John S.



Cochinita Pibil
A Mexican pork recipe Serving Size : 6

ONE DAY AHEAD:

    * 3 1/2 pounds (to 4-1/2) pork, preferably end of loin, untrimmed
    * 2 teaspoons salt
    * 2 tablespoons Seville orange juice (see note)
    * 1 tablespoon achiote seeds (heaping)
    * 1/4 teaspoon cumin seeds
    * 1/4 teaspoon oregano
    * 12 peppercorns
    * 3 whole allspice
    * 4 cloves garlic, peeled
    * 1/8 teaspoon powdered chile seco (may substitute hot paprika)
    * 1 teaspoon Ssalt
    * 3 tablespoons Seville orange juice or Mild white vinegar
    * 2 large pieces banana leaf 

Serving day

    * A Dutch oven
    * the wrapped meat
    * 1/2 cup cold water 

Salsa

    * 1/2 cup onion -- very finely chopped
    * 3 chiles habaneros -- very finely chopped
    * 1/2 teaspoon Salt
    * 2/3 cup Seville orange juice 

Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons
orange juice. Set aside while you prepare the seasoning paste.
Grind the achiote seeds, cumin, oregano, peppercorns and allspice together
to a fine powder.
Crush the garlic together with the chile seco, salt and 3 tablespoons
Seville orange juice and mix with other powdered spices. The mixture should
be a thick paste. Coat the pork with the paste.
Lightly sear the banana leaves over a bare flame to make them more flexible.
Wrap the meat up in them and leave to season in the refrigerator for at
least six hours or overnight.
ON SERVING DAY: Preheat oven to 325°. Place a rack at the bottom of the
Dutch oven and cover the dish with a tight fitting lid. Cook for 2 1/2
hours. Turn the meat and baste it well with the juices at the bottom of the
pot. Cook for another 2 1/2 hours, or until the meat is soft and falling off
the bone.
Meanwhile, prepare the salsa: mix all ingredients together. Set aside to
season for about 2 hours. Serve in a separate dish.
After cooking, shred the meat roughly. Pour the fat and juices from the pan
over it. Serve hot, with tortillas and the sauce so that each person can
make his or her own tacos.
NOTE: A rough approximation of Seville orange juice may be attained through
the following: For 1/2 cup blended juice, combine 1 teaspoon finely grated
grapefruit rind, 3 tablespoons orange juice, 3 tablespoons grapefruit juice
and 2 tablespoons lemon juice.
Recipe from "The Cuisines of Mexico" by Diana Kennedy


-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Ron Levi
Sent: Tuesday, July 29, 2008 10:01 AM
To: Jim Graham; The Chile-Heads
Subject: Re: [CH] time for another batch of hot sauce...and another question

According to Wikipedia:

Annatto, sometimes called Roucou, is a derivative of the achiote trees of
tropical regions of the Americas, used to produce a red food coloring and
also as a flavoring. Its scent is described as "slightly peppery with a hint
of nutmeg" and flavor as "slightly sweet and peppery".
Annatto is produced from the reddish pulp which surrounds the seed of the
achiote (Bixa orellana L.). It is used in many cheeses (e.g., Cheddar, Red
Leicester, and Brie), margarine, butter, rice, smoked fish and custard
powder.

 Warmest Regards,

Ron Levi
Innuendo Enterprises LLC
www.innuendofoods.com

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