ACHIOTE-RUBBED PORK BAKED IN BANANA LEAVES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- In a resealable plastic bag, combine onions, vinegar, sugar, 1/2 teaspoon oregano, and 3/4 cup water; season with salt. Seal bag and shake to mix well. Let stand at room temperature for at least 6 hours; pickled onions will keep refrigerated for up to 1 week.
- In a large bowl, combine the achiote, lime and orange juices, remaining 1/2 teaspoon oregano, and garlic; add pork, and coat well. Marinate, covered, in a refrigerator for at least 8 hours or up to overnight.
- Preheat oven to 350 degrees. Form a cross with the banana leaves, and lay flat in a Dutch-oven. Place pork in center of the leaves along with any remaining marinade; brush with lard. Wrap pork in banana leaves, moistening leaves with water to prevent them from burning, and cover.
- Bake until pork is very tender and falling apart, about 3 hours. Using a slotted spoon, remove meat and shred with 2 forks. Return meat to pot, and stir to moisten. To serve, place meat on a tortilla, and top with pickled onions and avocados; fold to enclose. Repeat with remaining ingredients.
YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL
Provided by Food Network
Categories main-dish
Time P1DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
- Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
- After meat has marinated, preheat oven to 375 degrees F.
- Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
- Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
- In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.
YUCATáN FISH
Yucatecan fare differs from other Mexican food. It is a cuisine rooted in the cooking of the native Maya people, crossed with that of the many conquerors who passed through. The ingredients there are rather particular; among them is achiote, also called annatto, a hard seed that imparts a delicious musky flavor and bright color to many marinades. Achiote is at its best in the company of garlic and hot chiles, along with an assortment of pungent spices, ground to a paste. The thick red sauce is diluted with the juice of sour oranges and tiny limes. The Yucatecan custom is to coat fish, tikin xic, with the spice mixture and wrap it in banana leaves with pickled onions before cooking. Fish prepared this way is always wonderfully moist, and the banana leaves, aside from making the ideal parcel for grilling or pit roasting, add a subtle aroma and taste.
Provided by David Tanis
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
- Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
- Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
- Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.
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Achiote Rubbed Pork Baked in Banana Leaves Recipes
Achiote rubbed pork baked in banana leaves is a traditional dish from Mexico and Central America that has gained popularity worldwide for its unique combination of spices and flavors. The dish is made by rubbing pork with achiote paste, which is then wrapped in banana leaves and baked until tender and flavorful.
What is Achiote Paste?
Achiote paste is a mixture of ground annatto seeds and spices that is commonly used in Latin American and Caribbean cuisine. The paste is traditionally made by grinding annatto seeds with garlic, vinegar, salt, and other spices such as cumin, allspice, and coriander. The resulting paste is bright orange-red in color and has a slightly sweet and earthy flavor.
Achiote paste is commonly used in marinades and rubs for meat dishes such as grilled chicken, beef, and pork. It is also used as a coloring agent in soups, stews, and sauces.
Preparing the Pork
To prepare achiote rubbed pork baked in banana leaves, start by rubbing the pork with achiote paste. The pork can be left to marinate in the paste overnight, or it can be cooked immediately. Next, wrap the pork in banana leaves, which have been softened by briefly steaming or soaking in hot water. The banana leaves help to keep the pork moist and infuse it with a mild, herbal flavor.
Baking the Pork
The pork and banana leaves are then baked in a hot oven (around 350-375°F) for several hours, until the meat is tender and falls apart easily. The banana leaves should be carefully unwrapped, and the pork can be served with a variety of sides and toppings, such as beans, rice, avocado, and hot sauce.
Variations on Achiote Rubbed Pork
While achiote rubbed pork baked in banana leaves is a classic dish, there are many variations and adaptations that can be made to suit individual tastes and preferences. Some common variations include:
- Adding citrus juice to the achiote paste to add brightness and acidity
- Using different cuts of meat, such as chicken or beef
- Adding vegetables such as onions, peppers, and tomatoes to the banana leaf wrapping
- Using different herbs and spices in the achiote paste, such as oregano or thyme
Conclusion
Achiote rubbed pork baked in banana leaves is a flavorful, juicy, and distinctive dish that is beloved by many. Whether enjoyed as a special occasion meal, or as an everyday dinner, this dish is sure to impress with its bold colors and amazing blend of spices and flavors.