---------------------------------------------------------------- From: Jamie Marks Newsgroups: rec.food.recipes Subject: Collection (5) Yucatecan Dishes Followup-To: rec.food.cooking Date: 9 Jul 1999 12:05:06 -0600 Organization: worldnet.att.net> Reply-To: Jamie Marks NNTP-Posting-Host: llama.swcp.com FRIJOL CON PUERCO ASADO ROJO COCHINITA PIBIL POLLO PIBIL QUESO RELLENO All of these recipes are authentic, traditional, Yucatecan fare, with the exception of Asado Rojo, which I have modified quite a bit. Don't let that put you off, though. It's my most requested recipe! Title: Frijol Con Puerco (Yucatecan Pork and Beans) Categories: Main dish, Mexican, Yucatecan Yield: 4 Servings MMMMM-----------------------FOR THE BEANS:---------------------------- 1 lb Black beans 1 lb Pork, cut into large pieces 2 oz Salt pork without rind 1/4 lb Pork ribs, cut into pieces 1/2 White onion 2 Sprigs epazote Salt to taste MMMMM------------------------FOR SALSA #1----------------------------- 2 Roma tomatoes Salt to taste MMMMM-----------------------FOR THE RICE:---------------------------- 1 cup Rice 3 Tbsp Oil 1/2 White onion, minced 1 tsp Minced epazote 2 cup Boiling broth from the beans MMMMM-----------------------FOR SALSA #2:---------------------------- White onion, minced Cilantro, minced Radishes, minced MMMMM--------------------OTHER ACCOMPANIMENTS------------------------- Corn tortillas Lemons and limes, sliced FOR THE BEANS: Cook the beans with sufficient water to allow for a large amount of broth. When the beans burst (about 1 hour) add the pork, salt pork, ribs, onion and epazote. Cook until the pork is tender (about 3 hours). Add salt to taste. FOR SALSA #1: Grill the tomatoes. Blend and salt to taste. FOR THE RICE: Wash the rice and soak in hot water for 10 mins. Rinse with cold water and drain. Heat oil in a med skillet. Fry the onion and epazote until onion is translucent. Add the rice and stir constantly until starting to color. Add the broth. Cover and cook over very low heat until cooked (about 13 mins). FOR SALSA #2: Combine all ingredients in about equal amounts. Serve the pork and beans over the rice with tortillas, salsas and sliced lemon/lime wedges on the side. NOTES: from Elva Cirerol's "Seleccion de Platills Yucatecos" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Asado Rojo (Yucatecan BBQ Turkey) Categories: Main course, Poultry, Mexican, Yucatecan, Barbeque Yield: 10 Servings 1 10 to 20 lb turkey Kosher salt MMMMM--------------------------MARINADE------------------------------- 4 oz Achiote paste 2 Small pieces cinnamon stick, Mexican if possible 4 Cloves 8 Sprigs oregano, leaves only 6 Cloves garlic MMMMM--------------------------STUFFING------------------------------- 1 Head garlic, split into Cloves, but not peeled Sliced onions, enough to Fill cavity Olive oil MMMMM-----------------------MISCELLANEOUS---------------------------- Charcoal briquettes Drip pan 1 Bottle white wine Wash and dry the turkey. Rub salt all over bird, inside and out. Set aside. FOR THE MARINADE: Toast cinnamon sticks and cloves in a dry pan on the stovetop until fragrant and darkened, but not burned. Grind in spice mill. Combine all marinade ingredients in a blender and blend until smooth, adding water as necessary to form a thick paste. Rub paste all over bird, inside and out. This is very messy and I usually do it in the sink. Cover and let sit overnight in the refrigerator to marinate. FOR THE STUFFING: Combine the garlic and onions and coat with a light coating of olive oil. Roast in the oven or over an open flame until onions start to blacken at the edges. Let cool. Stuff the bird just before barbecuing. BBQ the turkey using the indirect method (coals placed on either side of a drip pan). Pour a bottle of wine into the drip pan to keep bird moist and add coals as needed. Keep grill top closed unless basting or adding coals. Baste with olive oil every half hour or so. I use an olive oil spray. Allow 15 to 20 mins/lb. Bird is ready when a thermometer stuck into the thigh measures 180 degrees. Check both thighs, sometimes bird will cook unevenly. Let turkey cool for about half an hour before slicing. NOTES: Adapted from "Seleccion de Platillos Yucatecos" by Elvia Cirerol MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cochinita Pibil (Yucatecan Pork Roast) Categories: Main course, Mexican, Yucatecan, Meats Yield: 4 Servings MMMMM----------------------COCHINITA PIBIL--------------------------- 4 lb Bone-in pork sirloin end Roast with fat Salt 2 Tbsp Sour orange or lime juice 1/4 cup Sour orange or lime juice 4 oz Achiote paste (latin market) 1/2 tsp Ground chile seco (or hot Paprika) 1 tsp Salt 1 large Banana leaf 1 cup Water or 1/2 cup water plus 1/2 cup sour orange/lime juice MMMMM-----------------------SALSA XNI-PEC---------------------------- 1 large White onion, finely chopped 2 Roma tomatoes,finely chopped 3 Habaneros, seeds removed, Finely chopped 1/4 cup Sour orange or lime juice Salt to taste MMMMM---------------------------OTHER-------------------------------- Corn tortillas Sliced avocados Shredded iceberg lettuce FOR THE ROAST: Rinse the roast and pat dry. Rub salt and 2 Tbsp. juice all over roast. Set aside. Dissolve achiote paste in 1/4 cup juice. Add chile and salt. Add more juice if necessary to make a thick paste. Rub paste all over roast and wrap in two large pieces of banana leaf. To soften leaf, hold over open flame until flexible. Tie banana leaf loosely over roast if necessary to keep in place. Place roast in a Dutch oven. Let sit 2 hours at room temp or overnight in the refrigerator. Add 1 cup water to pot. Bake covered at 325 degrees for 2 hours. Uncover roast and cook 2 more hours basting every 15 mins. Add boiling water to pot as needed - there should be some "juice" left for basting. Remove and discard the banana leaf and shred the meat roughly. Pour the fat and pan juices over it. Serve hot with tortillas, salsa and vegetables for each person to make their own tacos. FOR THE SALSA: Combine all ingredients. Let sit for one hour before serving. NOTES: adapted from Elvia Cirerol's "Seleccion de P;atillos Yucatecos" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pollo Pibil (Yucatecan Chicken) Categories: Main course, Poultry, Mexican, Yucatecan Yield: 4 Servings MMMMM------------------------POLLO PIBIL----------------------------- 1 Chicken, quartered 1 Tomato, finely chopped 1/2 Onion, finely chopped 2 oz Achiote paste 2 Tbsp Water 4 large pieces of banana leaf 8 Tbsp Lard 1 cup Water MMMMM--------------------------XNI-PEC------------------------------- 1 White onion, finely chopped 2 Roma tomatoes,finely chopped 3 Habanero chiles, minced Juice of 1 sour orange or 4 limes Salt to taste Tortillas and/or rice FOR THE CHICKEN: Preheat the oven to 350 degrees. Rub the chicken pieces with salt and set aside. Cook the onion and tomato over low heat until they soften. Set aside to cool. Dissolve the achiote paste in 2 Tbsp. water and rub all over the chicken pieces. Set each quarter chicken on a piece of banana leaf big enough to wrap it in. Put 2 Tbsp of lard on top of each piece, then put 1/4 of the tomato and onion mixture on top of each piece. Wrap each piece in the banana leaf and tie to secure. Place all the "packets" in a greased casserole with a lid, or use a piece of aluminum foil to keep covered. Add 1 cup water to the casserole. Bake for one hour covered. Remove cover and continue to cook, basting the packets, until the leaves start to brown. Cut open the packets and serve on the banana leaves with Xni-pec, tortillas, and/or rice. FOR THE XNI-PEC: Mix all ingredients together. Allow to sit one hour before serving. NOTES: from Elvia Cirerol's "Seleccion de Platillos Yucatecos" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Queso Relleno - Stuffed Cheese Categories: 1st course, Main course, Mexican, Yucatecan Yield: 6 Servings 1 Whole Gouda cheese, about 3 lbs. MMMMM-------------------------PICADILLO------------------------------ 2 lb Pork stew meat in large chunks 4 cup Water 8 Cloves garlic 4 Sprigs oregano, leaves only Salt 2 Tbsp Oil 10 Manzanilla olives, pitted And coarsely chopped 1 Tbsp Currants or raisins Black pepper, to taste 1/2 White onion, finely chopped 1 Roma tomato, finely chopped 6 Hard-boiled eggs, whites And yolks chopped separately MMMMM---------------------SALSA DE JITOMATE-------------------------- 1 lb Roma tomatoes 1/2 White onion 10 Manzanilla olives 1 Tbsp Currants or Raisins MMMMM----------------------SALSA DE HARINA--------------------------- 4 cup Broth (from cooking pork in First part of recipe) 1/4 cup Flour 1/4 tsp Saffron 2 Fresh Guero (Xcatic) chiles, Minced Cut the top off the cheese in one piece about 1/2 inch thick. Hollow out the inside with a knife or melon baller or whatever works, leaving about a 1/2 inch thick shell. Remove the wax from the outside of the cheese with a potato peeler. PREPARE THE PICADILLO: Put the pork, water, garlic, oregano, and salt to taste into a pot and simmer covered until pork is tender when tested with a fork (about 1 1/2 hours). Meanwhile, heat the oil in a large frying pan over med heat. Add the olives and cook until fragrant. Add the currants and black pepper and stir to combine with the olives. Add the onion and cook until golden. Add tomato and cook until tomato "melts". Set aside until pork is ready. (Now is a good time to start the Salsa de Jitomate) When pork is tender, remove from the broth and cut up fine. Add this to the pan with the tomato and onion mixture along with the chopped egg whites. Add salt to taste. Put half the picadillo inside the cheese. Add the chopped egg yolks and spread them out evenly. Top with the remaining picadillo. Pack down the mixture if it is overflowing and top with the top of the cheese that was cut off earlier. Set the cheese on a plate and tie the whole thing up with cheese cloth. PREPARE THE SALSA DE JITOMATE: Coarsely chop the tomatoes and onion and blend until smooth in a blender. Put all ingredients in a saucepan and cook on low heat until the salsa's red color intensifies and the onion loses its raw taste. Set aside. PREPARE THE SALSA DE HARINA: Strain the leftover broth from cooking the pork into a 4 cup measuring cup. Add water if necessary to make 4 cup of liquid. Heat the broth in a pot big enough to hold the cheese. Add the saffron and the chiles. Bring to a boil. Add the flour (dissolve flour in some cold water first) and whisk until it thickens to the consistency of a thick white sauce. You may need to add a little more flour. Reduce the heat, and add the cheese. Cover and cook carefully - don't let the cheese melt, just soften (you'll have top peek a lot!). Remove from the salsa. Place on a serving platter and remove the cheese cloth. To serve, cut the Queso Relleno into wedges and bathe in Salsa de Harina, then top with Salsa de Jitomate. NOTES: 1. A simpler way to prepare this dish is to arrange the ingredients into individual servings by placing on each plate in this order, some salsa de harina, a slice of Gouda cheese, the picadillo, some salsa and the egg yolks, halved instead of chopped. 2. Save the cheese that was scooped out for some other purpose (making a pizza?) 3. This recipe was translated/adapted from Elvia Cirerol's "Seleccion de Platillos Yucatecos" MMMMM -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.