Tequila is too easy to be acquired around here! They sell it in grocery stores, and shit! It's not like there. Although, I just read yesterday that the liquor situation up there may change soon, depending on the politics. I hope that, someday soon, you'll be able to walk into any store that has a liquor license and buy booze. Down here, we can buy booze (in the bottle) just about anywhere until 2 AM. I don't drink it that much, but it's all about the convenience.
By the way, I've never seen the tequila I bought before. But it sure is smooth! Mmmmmmm! I'm gonna have to hide it from myself, so there's something left for the Puerco Pibil.
Banana trees grow here. There's probably 14 or 20 of them within a couple of blocks radius. Just like citrus trees. I've had fish steamed in banana leaves before, so there's something to be said about that.
The best part about this is that it gives me a good excuse to clear out the kitchen, AND empty the sink. It's giving me inspiration to do that. Plus, I have a few more spices in my arsenal. My spice collection is getting very large.
Puerco Pibil Updatelefin1February 8 2010, 02:48:40 UTC
I just got through making the marinade, and it smells heavenly. It smells a lot like the marinated carne asada that I usually buy at the Mexican markets. Just from experience, I'm gonna let it soak for a while in the fridge. I only cut up half of the pork. That will be plenty for breakfast. I plan on making another batch, with smoked pork, sometime in the future. But that marinade is the shit! Pork, beef, or chicken will work in that stuff!
Re: Puerco Pibil Updatelefin1February 8 2010, 22:58:37 UTC
The Puerco Pibil turned out excellent in the crock pot! I let it cook, overnight, for about 12 or 13 hours. The aroma is absolutely incredible! At first, it tasted like a regular pork roast, but then the flavor started growing. I wimped out on the habanero peppers, because Miss Clairevoyant can't eat super hot stuff. I substituted a couple of small cans of Herdez Salsa Verde, which adds the green chili flavor without the fire. I figured I could always add hot sauce later. I only used about 2¾ pounds of pork loin, so there was plenty of marinade for it to cook in. I have a nearly equal amount of pork for another batch, but I plan on putting the next batch in the smoker to add flavor. I also plan on trying that marinade with chicken, as well as beef. If I turned up the fire in the marinade, with habanero (or jalapeño) peppers, it would make a mean batch of hot wings. I can envision letting different kinds of meats marinate in the fridge overnight, throwing the whole thing in the crock pot before going to work, and having a killer dinner waiting for me at the end of the day. It's just that good! I'm gonna use this for all sorts of things. I bet it would be great with ribs too! So thanks, Señor Da3n! La receta era muy buena!
Re: Puerco Pibil UpdatephotosexualFebruary 9 2010, 08:38:57 UTC
I'm really anxious to try the Puerco Pibil but might be too busy this weekend to make it happen. It's on my "must do" list for Feb for sure. I like Rodriguez's idea of the 'house menu' - finding a half dozen dishes that you can make with your eyes closed and always have the stuff on hand, or done with a 10 minute store run. I'm going to start that here and see how it goes.
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By the way, I've never seen the tequila I bought before. But it sure is smooth! Mmmmmmm! I'm gonna have to hide it from myself, so there's something left for the Puerco Pibil.
Banana trees grow here. There's probably 14 or 20 of them within a couple of blocks radius. Just like citrus trees. I've had fish steamed in banana leaves before, so there's something to be said about that.
The best part about this is that it gives me a good excuse to clear out the kitchen, AND empty the sink. It's giving me inspiration to do that. Plus, I have a few more spices in my arsenal. My spice collection is getting very large.
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Thanks for posting that video, man!
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The Puerco Pibil turned out excellent in the crock pot! I let it cook, overnight, for about 12 or 13 hours. The aroma is absolutely incredible! At first, it tasted like a regular pork roast, but then the flavor started growing. I wimped out on the habanero peppers, because Miss Clairevoyant can't eat super hot stuff. I substituted a couple of small cans of Herdez Salsa Verde, which adds the green chili flavor without the fire. I figured I could always add hot sauce later. I only used about 2¾ pounds of pork loin, so there was plenty of marinade for it to cook in. I have a nearly equal amount of pork for another batch, but I plan on putting the next batch in the smoker to add flavor. I also plan on trying that marinade with chicken, as well as beef. If I turned up the fire in the marinade, with habanero (or jalapeño) peppers, it would make a mean batch of hot wings. I can envision letting different kinds of meats marinate in the fridge overnight, throwing the whole thing in the crock pot before going to work, and having a killer dinner waiting for me at the end of the day. It's just that good! I'm gonna use this for all sorts of things. I bet it would be great with ribs too! So thanks, Señor Da3n! La receta era muy buena!
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