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Local Recipes from Steve O - April 2008 #1 |
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We came upon these wonderful recipes on Bill-in-Tulsa's Message board. We will be adding one a month. We hope you enjoy these as much as others have.
Posted: Sun Jan 27, 2008 by Steve O:
I'm not a cook but though I would share a few dishes I make around the place.
There are a lot of ways to make this delicious dish but that doesn't matter. What matters is how it tastes. You can smell the aroma of it cooking throughout the house. This recipe tastes great. I usually make it to use in tacos, enchiladas, tortas, and tamales. The recipe is very easy and doesn't take very much work, it does take time.
You need to have a few ingredients: 1 nice pork roast of about 4 to 5 pounds. The fattier the better. I usually use a butt or shoulder cut. A sour orange juice marinade. I buy mine from the Mexican store but if you can't find it you can use the juice from 2 or 3 oranges, 1 grapefruit, and 5 limes. 1 brick of Achiote paste of about 3.5 ounces. 1 large purple onion. 1 or more tablespoons of garlic according to taste. I buy mine already minced. 1 package of banana leaves. The leaves come frozen and consist of 2 leaves about 6 feet long. You can refreeze what you don't use. Aluminum foil can be used instead but you will lose the flavor imparted by the leaves.
To start with, you will need a large enough container to hold the roast. I use a Dutch oven or a roasting pan. Pour your juice in. At least 2 cups. If you are using fresh fruit and don't have enough to make 2 cups, add a little water. Slice the onion and put that in. Add garlic to taste. Take the achiote brick and break it up into the pan. Use your fingers to break it up. Be careful not to get it on to you clothes. Achiote is also used as a dye. Stir everything up to make a dark orange red marinade. Take your pork roast and stab it 30 to 40 times with a knife. Make sure you get all sides. This allows the marinade to seep into the meat. Put the meat into the marinade and let it sit in the refrigerator over night. Turn it every couple of hours.
Sometime during the next day take the roast out of the refrigerator and defrost the banana leaves. The leaves should take less than a half hour to defrost. Take the roast and set it aside. Pour the marinade, onions, etc. into another container. Line your roasting pan with the banana leaves then put the roast along with the marinade back in the pan.
Take some more banana leaves and put over the top of the roast. Cover with lid and put in a 200 degree oven for 4 hours.
Take the roast out of the oven after 4 hours and remove the leaves.
You are now ready. Remove the roast and cut it into pieces or shed it with 2 forks. Put it on a plate and you are ready to serve. Don't forget to pour the juice ontop. This dish is normally served with pickled purple onions and a haberano sauce.
Check back for more of Steve O's Recipes.
We thank both Steve and Bill-in-Tulsa for allowing us to share these recipes! |
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