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an aztec-style feast!

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TasunkaWitko View Drop Down
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    Posted: 07 May 2013 at 10:25
I tried this again this year, in honour of Cinco de Mayo ~ actually, I didn't care what the date was and was simply happy to have an excuse to make it again!
 
The pork barbecue turned out pretty well! I essentially did it the same as last time, except the achiote paste was just a little thinner, and I used a whole pork picnic shoulder, rather than two small blade roasts. I did not add any chiles to the achiote, but did add the same extra herbs and spices to kick it up a notch. Also, I reserved half the achiote paste and slathered it on the pork about 2/3 of the way through the cook. This resulted in an attractive, crispy bark that really added flavour and texture to the dish.
 
For a finishing sauce, I used a 50/50 mixture of naranja agria and brown sugar - it worked perfectly with the warm, spicy flavours of the pork, which was served with red beans and rice. Everything was delicious, and compliments were received!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 April 2013 at 11:49

Muchas Gracías Tas.

 
Appreciate it.
 
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 March 2013 at 14:01
Tas,

I went to check the ingredients for the tres leches and cannot find Susanna Palazuellos´ recipe I posted ...

Perhaps you can post the link for me ...

Thanks alot in advance,
Margaux. 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 13:41

Tres leches y fresas ~ that would be a great Cinco de Mayo dessert!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 13:39
Tas,

There are uncountable variations on TRES LECHES too ... In Mexico; the combined 3 types of milk are drizzled like a syrup over,  brioche or pound cake ( this varies from Taquilla to Restaurant to home ) drizzled with 3 types of milk varieities:  evaporated, condensed and cow milk, combined with: sugar and eggs.

There is also a Mexican classic called: BUDIN de CAJETE, a brioche baked in molds and served on a bed of Tres Leches combined with banana ... 

Have nice evening,
Margaux.


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Sugar and cinammon tortilla crisps
 
Ah, yes - I forgot these, or their cousins: sopapillas; and horchata almendra would be an excellent beverage.....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 12:04
Tas,
 
 MEXICAN DESSERTS ...
 
I love fresh pineapple ... very refreshing after all these Mexican flavors ...
 
HERE ARE A FEW OTHER TRADITIONS ...
 
 
Fresh mango or jarred and prepared grilled
 
Fresh papaya
 
Fresh or jar Guava served with Mexican white cheese
 
Fresh Pithaya
 
Horchata - Prepared with almonds, not Valencian Designation Tiger Nuts
 
Mexican Chocolate Coffee Icecream !
 
Sugar and cinammon tortilla crisps
 
Corn Pudding
 
Thanks for your suggestions.
Margaux.
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 11:40
Originally posted by Margi Margi wrote:

What do you serve for a Cinco de Mayo dessert ... ?
 
When I think of dessert in Mexico I always think - for better or worse - of two things: flan and grilled pineapple rings. If I were going to make a dessert for this, that's what I would make!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 11:36
Tas,

He is reading this right now ... Yes, he has syringes at the Clinic / Lab .... He is offering his help in preparing ... Thumbs Up

Understand totally; 6 hours marinade, no longer than 8 ... 

The pan juices shall be drained in cheesecloth --- of course ... 

We want to follow your recipe, just the perfume infusion and the basting are fabulous touches ... 

Our sides:

oven warm corn tortillas
plantains double sautéed 
corn on cob ( from the farm ... used to provide a side dish for the donkies and the piglets ... )


What do you serve for a Cinco de Mayo dessert ... ?

Brook´s Mango, Red Onion and Radish Salad is a perfect starter for us ... Light and very Mexican ... can sub the grapes for Papaya or Maracuyá = Passion Fruit ... 

Grapes are not in season in Iberia right now ... 

Thanks in advance.
Margaux. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 11:20
Originally posted by Margi Margi wrote:

I believe the final step mentioned above, can be used as a Baste with the blonde Mexican beer and pan juices ... Am I correct ?
 
Yes, you can do this, and it should be very good, I think; also, reserve any remaining braising liquids and de-fat them to use as a sauce ~
 
Originally posted by Margi Margi wrote:

The final enquiry, is Injecting freshly squeezed Seville Orange juice !  How to´s ? 
 
I have a syringe/injector for this purpose - it allows the naranja agria to be inserted INTO the meat. The Vet should be able to procure a syringe with a fairly-large opening that could be used for this purpose, I imagine? Be sure to filter out any pulp! If you want to inject the naranja, I would recommend doing this up to 6 to 8 hours before cooking - no more than that. If the juice is on the meat any longer than 6 to 8 hours, the acids/enzymes in the citrus might work on the pork the same way acids work on fish (pork ceviche!Shocked). This would not be desireable.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 11:12
Tas,

Muchas Gracías for all your wonderful advice and time taken. Cannot wait ... 

I believe the final step mentioned above, can be used as a Baste with the blonde Mexican beer and pan juices ... Am I correct ? Suggestions specifically would be most appreciated ... 

The final enquiry, is Injecting freshly squeezed Seville Orange juice !  How to´s ? 

The orange fragrance is sure to be dynamic ... 


Thanks in advance ...  
Margaux
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 10:34
Hi, Logan - we're very glad that you joined, and look forward to traveling the world with you!
 
Your plan for smoking them sounds good; you can use any wood you want, but I am guessing that hickory or oak might give the most "traditional" taste. Me personally, I think apple might be really good! The only suggesiton I have where this is concerned might be to boost the heat up a little (maybe to 250) during the last hour or two, in order to develop a good bark on the meat and get some of that caramelisation action going, which really adds to the flavour. Having said that, you know your smoker and method better than I do, so do what works for you. Thumbs Up
 
As for mops or sprays, I didn't use any, the first time - relying on the rendered fat to baste - but you sure can, if you'd like, for both this and the pernil. What I would recommend - in order to keep the Mexican/Caribbean theme intact - is simply orange juice (or the leftover naranja agria marinade) with a little bit of olive oil in it, OR orange juice plus plenty of basting with the drippings and the rendered fat.  Maybe use a pastry brush to spread the drippings and fat around, then give a little spray of orange juice or leftover naranja agria. I always have a little bit of a fat component in my mops or bastes (in this case, the olive oil or drippings); the fat adds to the basting/browning action and turns out a very good bark as well as deep, roasty flavour for meat. The sugars in the orange juice will cause some darkening, but nothing terrible, and it will taste fine as fine can be while sticking with the theme.
 
I tend to go the long way about explaining things, so if any of that is unclear, don't hesitate to say so. Any other questions, be sure to let me know, and I'll be happy to attempt an answer.
 
Well now, after all of this talk about this Aztec-style pork, I've got the bug again. Cinco de Mayo falls on a weekend this year, so I might see about preparing this wonderful pork again on that date, serving it as carnitas much the same way that we did above. Since the el Mexicano achiote verde block is unavailable up here, I just placed an order on Amazon for a small supply of it a few moments ago:
 
 
Some changes I am considering:
  • I will definitely add the herbs and spices to boost the achiote, the same as I did before.
  • I may or may not leave out the paprika, since the red really affected the colour; but if I do use it, I'll use smoked paprika.
  • I will pulverise the chiles (if I use them) more with a food processor and incorporate them better into the final achiote paste. 
  • I will inject some naranaja agria into the pork, in order to infuse that wonderful citrus highlight into the very fibre of the meat.
  • Finally, I'll reserve half the achiote paste for later in the barbecue, "painting" it onto the roast an hour or two before the pork is finished for (hopefully) a more attractive end product. 
This really was a good way to prepare a different barbecued pork, and I highly recommend it. The changes I am considering above are as-yet un-tried, but should be good, if anyone wants to attempt them; either way, it's sure to be good eating!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Logan Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 10:19
Tas,

I joined the forum a few weeks ago.  This recipe and pernil were two of many that have tantalized on my taste buds.  Last week I bought 2 pork butts, on sale at Sam's Club.  I will be attempting to do both pernil and the Mayan Pork, Sunday on my vertical smoker.

My plan is to smoke them at 225 until they reach 195.  Then I will wrap them in foil and old towels and put them in an old cooler to rest.

Do you use any mop or spray?  Any last minute tips?

Thank you for this forum.  My wife and I love to try all kinds of foods.

Logan
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 07:43
Sounds like you're on track for a very wonderful Cinco de Mayo feast.
 
The only other thing I can think of to mention is that we had a total of about 8 pounds of pork here (a little over 3.5kg), so the amounts of spices etc. assume a roast that large. 
 
Also, you want an internal temperature of around 190 to 195 degrees (F). The bone will twist easily out of the pork, and it will "pull" rather than slice - very tender, very good!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 07:39
Tas,

This is exciting ... truly interested in preparing this on morning of 5th May ... 

Perñil method, understood ... 

Achiote verde, shall call Ventura this week, and enquire ... 

Seville oranges are sold in every farmers market throughout Spain literally ... we have quite a citrus produce variety here ... from Sevilla, the Levante provinces, Murcia and Almeria, Andalusian regions ... 

BLONDE MEXICAN BEER: sounds right ... shall see which varieties are available, and photograph, and the Vet or Ventura Rochas, our Mexican American dear friend can drive them over ... 

The beer acts as a wonderful tenderizer ... 

Your roast ( in photos )  looks like " melt in your mouth " ... 

I shall keep you updated ... I am very pleased with this choice for this occasion ... 

THANKS AGAIN,
Margi. 



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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 07:31
Hi, Margi -
 
One thing to mention is that to cook it in the oven, the method of cooking would be very similar to when doing pernil: covered first, then uncovered, adding braising liquid if needed. If you think of it as similar to doing a pernil, it should be just fine. If you have a pork roast with skin on it, even better! Be sure to de-fat the liquids and use them as a sauce for the pork; also, be sure to let the pork rest, covered, for at least 30 minutes before slicing or pulling.
 
If you ask your friend for a block (or package) of achiote verde, he should be able to take care of you very well - the one I used (el Mexicano) was very good. After that, you can add some or all of the same spices that I added.
 
I personally would go with the lighter beer for this, because I would want something to work with the bold, spicy flavours rather than compete with them. I am sure that either would be fine, though! Beer
 
I used the bottle of naranja agria, but since you would have access to Seville oranges, I think it would be wonderful to use them here, both for marinating the pork for a few hours, and also for mixing the spices and achiote verde together into a paste.
 
The paprika I used (sweet, non-smoked Hungarian) was simply what I had at the time - yes, by all means, use smoked pimentón de La Vera ! Clap
 
Looking forward to seeing it ~ good luck!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 07:20
Tas,

 Firstly, thank you so much for revising the recipe for oven preparation ... We are quite fond of Mexican cuisine as you know ... 

The ingredients are very available here, have dear friend who owns a Mexican Taquilla ( Mexican Tavern in Mexican Spanish ) and product boutique with all types of imported Mexican products from spices, chili peps., beers, cheeses, corn tortillas, tequilla etcetra.

Achiote is easily obtainable ... 

Great slow oven covered and then, uncovered ... 

Would you go with Dos Equis Ambar dark, or a blonde Mexican beer ?

1 More enquiry; Sevilla Oranges, or the bottle of Naranja Agria ??  

Question:  why Hungarian Paprika and not Pimentón de La Vera ?  

Excited to try this, and shall do pictorial ... 

I have photos to upload ... Thanks again. 

Muchas gracias.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 March 2013 at 07:05
Hi, Margi -
 
This is indeed beautiful stuff, with a wonderful, lively profile. I kind of threw it together on my own, but the flavours really worked well.
 
To answer your questions:
 
a) This flavour profile consists of herbs/spices that I added AND ALSO an "achiote verde" package:
 
 
If this package is NOT available to you, I'd recommend adding another teaspoon of each of the ingredients that I added. Don't forget the naranja agria or similar acid component! Also, the chiles that I coated one of the pork roasts with probably should have been chopped finer (as in a food processor) or perhaps even ground - but that's no big deal.
 
b) yes, this would work easily in an oven!
 
c) I would keep the oven temperature in the 275- to 325-degree range (F). I would roast it covered for a couple of hours, then uncovered until it is finished. If necessary, add some liquid. Keeping with the Aztec theme, I would only add water, stock or possibly beer.
 
If you have any other questions, let me know ~ this was  very tasty and different - a celebration of all things green!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 March 2013 at 15:36
Tas,

Would this Mexican Roast Pork Butt work in oven ? 

I like the  profile ingredients and the spice blend. 

How would you adapt the oven - temperature ? 

Sounds very interesting ... and great for Cinco de Mayo ... 

I would serve it with Brook´s Mango & Radish Salad and fried twice Plantains ... and of course Corn Tortillas instead of Mediterranean bread. 

Thanks in advance.
Margaux. 
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