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Thursday, October 4, 2012

Easy Recipes For Authentic Mexican Cuisine Right At Home!

The book, which is Schneider’s fifth cookbook, is filled with her favorite “south of the border” recipes such as tortilla soup, barbacoa beef, mole negro and tamales.
SOL Cocina is a restaurant and bar in Newport Beach featuring coastal Mexican cuisine.
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Try the following recipes at home:
Carne Pibil
Pork in Banana Leaves with Achiote
Serves 6
- 2 teaspoons whole cumin seeds
- 3 ounces achiote paste
- 1/4 cup peeled garlic cloves
- 2 serrano chiles, stemmed
- 1/2 cup diced white onion
- 2 teaspoons kosher salt
- 2 tablespoons white vinegar
- 2 tablespoons fresh orange juice
- 2 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
- 2 (12-inch) pieces banana or plantain leaf (see Note)
- 1/2 cup water
In a small skillet over medium heat, toast the cumin until fragrant, stirring frequently so it doesn’t burn. Let cool completely and grind in a spice grinder.
Combine the ground cumin with the achiote paste, garlic, serranos, onion, salt, vinegar, and orange juice in a food processor and process until very smooth. Coat the pork evenly with half of the spice mixture.
Line the bottom of a slow cooker with one piece of banana leaf. Top with the pork and the remaining spice mixture. Add the water and place the second banana leaf over the pork. Cover and cook on low for 8 hours.

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