beercuer
Full Fledged Farker
Titch, you've got something of a heuvos rancheros going on there, one of my favorites, and yours looks most inviting and succulent! Eggsellent Eggsecution, mi amigo !
Er...that was supposed to readNice looking grub Titch!
Honest.
Holy Guacamole, the sound of "I'm so out" reverberates around the forum!!!I will begin....official entry.....Cochinita Pibil
The Marinade...
6 garlic cloves, juice from 4 blood oranges and 4 limes, 10 cloves, 10 peppercorns, 2 tsp Mexican Oregano, 1 package of Achiote paste, 1 tsp cumin seeds toasted. Blended up.
4 pound of pork butt, trimmed of the large chunks of fat and cubed in 2 inch chunks. All in the bag with the marinade for 7 hours.
In an aluminum pan lined with banana leaves....
all wrapped up...
Into the OTG at around 325, with apple wood for smoke....I foiled after 1 hour..
I missed the pic after I took them off, but here's the plated pic of the meat....
Cilantro and lime rice...
The meat down on the rice....
Avocado and Mexican farmers cheese....and a squeeze of lime...
Delicious...
The bite...
I'm stuffed after 6 of them.....
Such as?Tell me more about the Plaintation please
Such as?
Yes, it's a green plantain, sliced on the mandolin, deep fried till crisp on the outside, yet soft and sweet inside. A very Cuban style treat.I assume its Banana is it crisp,chewy ? traditional,
I missed the pic after I took them off, but here's the plated pic of the meat....
The bite...
I'm stuffed after 6 of them.....