Text 39049, 155 rader
Skriven 2010-06-16 21:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MATT MUNSON
Ärende: Five ways to tell if you
================================
-=> Quoting Matt Munson to All <=-

 MM> The United States is littered from sea to shining sea with
 MM> places that pass themselves off as Mexican food.

Whereas most of them are Tex-mex or Cal-Mex or just Quasi-
Mexicanesque.
 
 MM> never [...] eaten real Mexican food as it's served in Mexico.

They've eaten antojitos (whimsies) which are really just appetizers
or snacks, like tacos. That's like someone having just hotdogs and
hamburgers and considering it American cuisine. There's so much more
to it than that.

Mexican main dishes and desserts can be rich, varied and complex.
And there's a lot of variation regionally as one moves from north to
south.

 MM> That's not to say that eating occasionally at the El
 MM> Toritos of the world is a bad thing

I'm not familiar with that chain, but Tex-Mex is a legitimate
cuisine of its own.

 MM> 1. Fajitas They don't exist in Mexico. Not only do they not
 MM> exist in Mexico, they didn't exist in the United States until
 MM> the 1960s.

But they are tasty. 

 MM> giant fishbowl-sized, stemmed bowl with lurid
 MM> red, so-called "strawberry" slush slopping against a rim of salt

An abomination.

 MM> 4. Cheese

What is it about Americans and cheese on everything?

 MM> 5. Waiters in costume

I have not encountered that... and don't want to.

I recently came across a blog with real Mexican dishes on it...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lindsay's Cochinita Pibil
Categories: Mexican, Pork
  Servings: 4

           MARINADE:
  1 1/2 c  Freshly Squeezed Orange
           Juice
  1 1/2 c  Freshly Squeezed Lime Juice
     90 g  Achiote Condimentado Paste
      4    Cloves Garlic
           Salt to Taste
           Pepper to Taste
      3 TB Chicken Bouillon Powder
      3 lb Pork Shoulder or Loin
           WRAP:
      3 lg Banana Leaves
    1/2 c  Vegetable Oil or Melted
           Lard
           SALSA:
      6    Habanero Chiles
      2 c  Onion, finely chopped
      1 c  Freshly Squeezed Lime Juice
      1 c  Freshly Squeezed Orange
           Juice
           Salt to Taste

Cochinita pibil, a slow-roasted pork dish, originates in the
southern Mexico, specifically the Yucatan Peninsula, comprising the
states of Yucatan, Campeche and Quintana Roo. Traditional Yucatan
food as we know it today arises from the fusion of early European
influences with native Mayan food and preparation techniques. For
example, cochinita pibil resulted from the succulent combination of
Spanish pork with pre-Hispanic spices and cooking methods.

Traditionally, this dish involves marinating cochinita, which is
literally baby pig (pork shoulder, loin, or Boston butt roast can be
used instead), in the juice of Seville or bitter oranges, coloring
it with achiote (annatto seed), wrapping it in a banana leaf, and
then slowly roasting it over hot stones underground. Such
preparation is thus well-summarized by the descriptive Mayan name
"cochinita pibil" which basically means "baby pig roasted under the
ground". The tender, flavorful pork results both from marinating it
for at least 8 hours in highly acidic juice and slowly cooking it
for hours. Since bitter oranges aren't always available, you can
combine lemon or lime juice with orange juice to achieve the same
results. The achiote gives cochinita pibil it's characteristic color
and is best if added in paste form, which is made from grinding the
achiote (or annatto) seeds along with other spices.

A firey, pickled onion-habanero salsa is the vital condiment that
must be served with cochinita pibil, whether enjoyed in tacos or
tortas (sandwiches).

Marinade: Dilute the achiote paste in the lime and orange juice. Add
salt and pepper to taste as well as chicken bouillon if desired. Cut
the pork into stew-sized pieces. Marinate the pork in the
achiote-juice mixture in a covered dish in the refrigerator for
12-24 hours. Marinating is essential to succes, so this step cannot
be skipped.

Salsa: Toast the habanero chiles in a skillet over medium heat.
Remove from heat and cool. Finely chop the chiles, and add the
onion, lime and orange juice. Add salt to taste. Cover and
refrigerate for at least 4 hours before serving with the cochinita
pibil.

Wrap and Roasting: Pre-heat oven to 325 degress Farenheit. To
prepare the banana leaves, hold them over a gas burner or put them
in a skillet over medium heat. Heat them until they can change color
a bit and soften. This prevents them from tearing when you wrap the
pork in them. Be careful not to overtoast them or they'll become
brittle.

In a rectangular pan, lay a banana leaf lenghtwise and another along
its width. Place the marinated pork, pouring all the marinade on top
of it, on the leaves and pour the vegetable oil or melted lard over
the pork. Fold the banana leaves over the pork and flip the wrapped
pork seam-side down in the pan. Make sure the leaves are moist so
they won't burn. Cover with foil. (Some people just choose to cover
the pork with foil without the banana leaves because they think they
are just for show. However, the leaves do add their own unique,
subtle flavor to the pork, so don't skip this step either).

Bake for 2 hours. Remove from oven and carefully remove foil. The
pork should be very tender and fall apart easily when pulled with a
fork. If not, return to the oven and cook until tender. Shred pork
with 2 forks when done.

Serve the cochinita pibil with warm corn tortillas and eat taco
style. If prefered, serve it sandwich-style on warm bread. In either
case, don't forget the pickled onion-habanero salsa!

Posted by Lindsay   From: Http://Mexicofoodandmore.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Avoid Mexican food in Britain!

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