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Old 08-29-2006, 07:14 PM   #11
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I've heard of annato, but never the achiote. (almost sounds like a sneeze!)
It sure does look pretty!
I was amused at you all talking about banana leaves. We don't see things like that in our markets here. You all are educating me.
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Old 08-29-2006, 08:21 PM   #12
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I have one from a Rick Bayless cookbook that I use. If I have the book here on the boat I'll post it tomorrow.

I also gave one to BJCotton and he might have it handy - so much of my stuff is packed away.
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Old 09-01-2006, 03:49 PM   #13
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Quote:
Originally Posted by Harborwitch
I am thinking of getting out the achiote paste and going to the mercado for banana leaves, a big ol' pork roast and all the fixin's for cochinita pibil for Sunday's bbq. yummmmm!
sounds fantastic Harborwitch having trouble getting hold of the paste here in oz...will have to order it over the web...
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Old 09-01-2006, 04:34 PM   #14
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This isn't the one from Rick Bayless. I didn't bring the right book to the boat, but this one is very good too.

Cochinita Pibil
(Pork in Banana Leaves)

* 1/2 cup achiote paste
* 8 cloves garlic, peeled & chopped
* 1/2 cup freshly squeezed orange juice
* 1/2 cup freshly squeezed grapefruit juice
* 1/2 cup freshly squeezed lime juice
* 2 ts cumin seeds
* 8 dried bay leaves
* 1/2 ts ground cinnamon
* 1 ts dried oregano
* 1 ts salt
* 2 medium white onions, sliced 1/2 inch thick
* 2 ts pepper
* 1 ts Sugar
* 4 lbs. pork butt, cut in 3 inch cubes
* 5 roma tomatoes, sliced 1/2 inch thick
* 2 Squares bitter chocolate, chopped
* 1 pound banana leaves, softened over a low flame
* 4 anaheim chiles, roasted, peeled & sliced into strips

In a medium bowl, mash together the achiote paste, garlic, citrus juices, bay leaves, cumin seeds, cinnamon, oregano, salt & pepper with a fork. Add the pork, toss evenly to coat, & marinate in refrigerator for at least 4 hours.

Preheat the oven to 300 degrees.

Heat a dry cast iron skillet over high heat. Char the onion slices until blackened on both sides. Then char the tomato slices on both sides. Reserve.

Line a large baking dish with one layer of banana leaves. Arrange the pork in an even layer and top with charred onions, tomatoes, chilies and all marinade. Cover with banana leaves and wrap the dish tightly in foil.

Bake for at least 3 hours, or until the pork is tender and moist. Remove from oven and let site for 10 minutes. Unwrap and serve with pickled onions and white rice.

8-10 servings
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Old 09-01-2006, 05:04 PM   #15
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Harborwitch,
Thanks for the recipe!
Quote:
Originally Posted by Harborwitch
* 1 pound banana leaves, softened over a low flame
Can you elaborate on how to do this exactly.
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Old 09-01-2006, 07:05 PM   #16
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Quote:
Originally Posted by Harborwitch
* 1 pound banana leaves, softened over a low flame
This would be done in a pan or griddle heated to low as opposed to directly over open flame. Correct? Or is the point to actually char the leaves somewhat?
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Old 09-01-2006, 10:53 PM   #17
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I just quickly hold the leaves over the stove flame a few times until it starts to get soft but not charred. You can also acheive the same effect by putting the leaves in the microwave.
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Old 09-02-2006, 07:09 AM   #18
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Quote:
Originally Posted by skilletlicker
This would be done in a pan or griddle heated to low as opposed to directly over open flame. Correct? Or is the point to actually char leaves somewhat?
When we make "hallacas" over here, the leaves are softened on a large griddle. Never burned or charred, just wilted. I believe they're painted with a thin layer of oil previously, which is then washed off before use.
Softening the leaves with heat helps to make them more manageable; if you don't they tear and split.
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Old 09-02-2006, 07:35 AM   #19
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It is coloring, but it isn't saffron--which interestingly, is the direction the discussion went.
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Old 09-02-2006, 01:50 PM   #20
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achiote is used extensively all throughout latina america, and gives a wonderful hue to meats and rice dishes, however, it is completely devoid of any flavor that i can detect
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