Shoulder of pork-Cochin pibil Yucatan (Yucatan, Mexico) 
This recipe and 'inspired by a typical preparation of the markets in
Yucatan: a whole pig is first marinated in a mixture of spices
(especially also called achiote-anatta) and lime juice, then wrapped in banana leaves and buried
. A big fire is lit at the point at which 'was buried
the pig. Several hours later, a succulent treasure
is extracted from under the ashes, and served on soft market 'tortillas' handmade.
here is the easy and tasty to do at home. The only problem will
'to get some of the ingredients could be obtained via the Internet.
Preparation: Marinate a whole pork shoulder (3-4kg, with a lot of rind) in a suspension liquid obtained enough melting of a brick 'achiote paste' (available in all stores, and many Mexicans 'border town' of the united states) in the juice of 3 or 4 files. After several hours of marinade or better yet an entire night (in the fridge!) Order the pork shoulder on a grill. In turn, the Grill will be 'inserted into a large baking sheet, whose bottom is covered with water, so that the shoulder placed remain suspended above it. Bake at 200 degrees for at least 3 or 4 hours, until the meat is soft and brown and crispy pork skin. From time to time, make sure the water does not evaporate in the pan of burning up all the juices. Cool down the shoulder for at least half an hour, after that 'you provide 'to remove the skin (deliciously crispy and tasty), and to' break up 'the flesh with the help of two forks to separate the fibers of the meat in bite-size pieces or little more'.
During this operation, take care to add from time to time
part of the cooking liquid accumulated at the bottom of the pan (which will be separated from the fat
'rose to the surface) so as to create a dish even more' juicy
. Before serving, drizzle with the juice of a lime or two. In
table: Serve the pork on a large serving platter, accompanied
with various sauces and side dishes typical Mexican (you will find a couple of examples here
below) and warm tortillas. Each commensale potra' cosi' comporre i propri
'tacos' scegliendo fra i contorni e le salse a proprio piacimento. Per chi non
lo sapesse (e non c'e' niente di male) un 'taco' e' semplicemente una specie di
panino ottenuto piegando in due una soffice focaccina messicana (tortilla) su
di un qualsiasi ripieno. Consiglio vivamente di girare alla larga dai
cosiddetti 'tacos' fritti pre-cucinati di provenienza nordamericana.
Contorni: Alcuni dei nostri contorni preferiti sono
-Cavolo rosso crudo affettato fine, che impartisce una piacevole croccantezza
al taco.
-Cipolle rosse alla messicana. Una preparazione veramente semplice
and spectacular. Finely slice a red onion, cover with boiling water and left to
'itself for several minutes. Drain, add a pinch of salt and cover
lime juice, then place it in the refrigerator to cool
. I bet the result will surprise you ', both from an aesthetic point of view
for the fresh taste and delicate.
-green to Salsa 'tomatillos': This sauce is based on two exquisitely Mexican vegetables, green chilies hot 'jalapenos' and the unusual 'tomatillos'.
easy to find almost anywhere in the U.S. but not in Europe. The fruits are green tomatillos
closely related to Physalis (Physalis) as well as' very similar to
these. Preparation: two roasted jalapenos and tomatillos
5 or 6 under the grill until both are browned. Allow to cool
chilies in a bag from the fridge, so the peel will separate
'facilemnte from the pulp. Discard skin and seeds of peppers
and join them (in whole or in part, depending on how spicy you want the sauce) to the tomatillos in a food processor. Add 2:00 to 3:00
tablespoons of vinegar with white wine and a pinch of salt. The sauce should be abbstanza liquid. Sauces
alternative if you do not find the tomatillos? For example, a classic
'pico de gallo' based on raw tomatoes, guacamole, or a (
recipes on request).
