flyinglentris
Disabled and Retired Veteran
Puerco Pibil con Pibil Achiote Quinoa:
NOTE: Puerco Pibil originates from the Yucatan Peninsula in Mexico. It is common to cook it in a bed of banana leaves, but that is not necessary, unless strict authenticity is desired.
NOTE: Puerco Pibil is often made in large quantity from as much as 5 lbs. of pork butt. But this may be scaled back to create meals of one or two servings.
NOTE: The Pibil marinade is a special achiote paste made more liquid with orange juice and as options, white vinegar and tequila.
NOTE: Puerco Pibil debuted in the movie "Once Upon a Time in Mexico."
Ingredients:
NOTE: The achiote marinade for Puerco Pibil will be used in this recipe, both to overnight marinade the pork and then, to season the quinoa.
1) Pork Stewing Meat - 4 Oz.
2) Quinoa (white) - 1/2 cup
3) Orange juice - 1/2 cup
4) Limes - 1 small
5) Habanero pepper - 1
6) Garlic, crushed - 1 tblspn.
7) Annato Seed or Powder - 2 tbspns.
8) Cumin Seed or Powder - 1 tspn.
9) Pepper corns, black - 1 tspn.
10) Allspice - 1 tspn.
11) Cloves - 1 tspn.
12) Tequila (optional) - 1 shot
13) White vinegar (optional) 1 tblspn.
14) Corn tortilla chips - as preferred
Procedure:
1) Crush the annato, cumin, pepper corns and cloves to form a powder.
NOTE: If the any of the spices are already pulverized, ok.
2) Mix all spices.
3) Heat and toast the spices.
4) Peal the limes.
5) Separate the lime wedges and cut them into pieces.
NOTE: Do not squish the lime, but leave it in pieces.
6) Dice the garlic and habanero pepper.
7) Mix the garlic, habanero, orange juice, spices, lime, vinegar and tequila.
8) Heat the mix and cook it down to form a marinade and sauce.
9) If necessary, cut the pork into 1/4 to 1/2" cubes.
10) Marinade the pork overnight in 1/2 the marinade/sauce.
11) Set the other half aside and refrigerate.
12) Boil quinoa in twice as much water (1/4 cup).
13) Cover the pot, turn off heat and allow to steam.
14) Bake the marinaded pork until done (about 20 to 30 minutes).
15) Cook the quinoa mixed with the Pibil sauce.
16) Spoon the quinoa and sauce onto a serving plate.
17) Cover with baked Puerco Pibil.
18) Serve with tortilla chips as a side.
NOTE: Puerco Pibil originates from the Yucatan Peninsula in Mexico. It is common to cook it in a bed of banana leaves, but that is not necessary, unless strict authenticity is desired.
NOTE: Puerco Pibil is often made in large quantity from as much as 5 lbs. of pork butt. But this may be scaled back to create meals of one or two servings.
NOTE: The Pibil marinade is a special achiote paste made more liquid with orange juice and as options, white vinegar and tequila.
NOTE: Puerco Pibil debuted in the movie "Once Upon a Time in Mexico."
Ingredients:
NOTE: The achiote marinade for Puerco Pibil will be used in this recipe, both to overnight marinade the pork and then, to season the quinoa.
1) Pork Stewing Meat - 4 Oz.
2) Quinoa (white) - 1/2 cup
3) Orange juice - 1/2 cup
4) Limes - 1 small
5) Habanero pepper - 1
6) Garlic, crushed - 1 tblspn.
7) Annato Seed or Powder - 2 tbspns.
8) Cumin Seed or Powder - 1 tspn.
9) Pepper corns, black - 1 tspn.
10) Allspice - 1 tspn.
11) Cloves - 1 tspn.
12) Tequila (optional) - 1 shot
13) White vinegar (optional) 1 tblspn.
14) Corn tortilla chips - as preferred
Procedure:
1) Crush the annato, cumin, pepper corns and cloves to form a powder.
NOTE: If the any of the spices are already pulverized, ok.
2) Mix all spices.
3) Heat and toast the spices.
4) Peal the limes.
5) Separate the lime wedges and cut them into pieces.
NOTE: Do not squish the lime, but leave it in pieces.
6) Dice the garlic and habanero pepper.
7) Mix the garlic, habanero, orange juice, spices, lime, vinegar and tequila.
8) Heat the mix and cook it down to form a marinade and sauce.
9) If necessary, cut the pork into 1/4 to 1/2" cubes.
10) Marinade the pork overnight in 1/2 the marinade/sauce.
11) Set the other half aside and refrigerate.
12) Boil quinoa in twice as much water (1/4 cup).
13) Cover the pot, turn off heat and allow to steam.
14) Bake the marinaded pork until done (about 20 to 30 minutes).
15) Cook the quinoa mixed with the Pibil sauce.
16) Spoon the quinoa and sauce onto a serving plate.
17) Cover with baked Puerco Pibil.
18) Serve with tortilla chips as a side.