Puerco Pibil

spudbynight · 24 Jul 2011 at 20:34

OK - having watching Once Upon a Time in Mexico recently I decided to follow the Robert Rodriguez recipe for Puerco Pibil

Now I made this and unfortunately I forgot to lower the temperture for my fan asssited oven and it has dried out more than I would like.

I have eaten it and it tastes AMAZING - but I have quite a bit left over.

With it being so dry I am not sure how best to reheat it. I was thinking maybe adding some OJ to it to deglaze the pan a bit. Will possibly make some sandwiches with it cold as well.

spudbynight · 25 Jul 2011 at 07:57

Razor-BladE said:
Sounds nice! Might try this some day. Where would you get these Anatto seeds from? And would a blender do the same job as a coffee grinder?

I got the seeds in a local shop which specialises in international foods. I bought a pack for 89p. I also bought a cookworks coffee grinder for 13.99 in Argos for this.

spudbynight · 25 Jul 2011 at 09:27

The annato seeds are pretty tough - I think a pestle and mortar would struggle.

spudbynight · 25 Jul 2011 at 13:22

WoW - just had this for lunch today.

I made up some pico de gallo and had this in wraps with the puerco pibil and lettuice, sour cream and cheese. It was a taste sensation.

It's like there is a party in my mouth and everyone is invited.

spudbynight · 29 Jul 2011 at 15:01

I made this the first time with some pork loin steaks I had in the freezer.

Going to make it next time with pork shoulder.

spudbynight · 2 Aug 2011 at 09:30

Pork butt is what americans call shoulder.

Making this again tomorrow. Going to marinade overnight.