Quoting Dale Shipp to Jim Weller <=-

if a baker adds 600 grams of water to 1000 grams
of flour he will call that 60% hydration

a store puts the retail price at twice the wholesale price and
calls that a 50% markup.

Or what the accountants label the "gross profit margin". The markup
is 50% of the final price.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Achiote Roasted Pork Soft Tacos
Categories: Mexican, Pork, Tortillas, Grill
Yield: 4 Servings

1/4 c Fresh lime juice
2 tb Fresh orange juice
2 lb Lean boneless pork shoulder
Cilantro for Garnish
18 Fresh tortillas, steamed and
Warm
Garlicky Achiote Seasoning
Paste
2 tb Achiote (annato) seeds
2 ts Freshly ground allspice
1 ts Freshly ground fresh black
Pepper
1 1/2 ts Dried Mexican oregano
3 tb Cider vinegar
6 Garlic cloves, peeled
1 Generous tsp salt

The nice thing about this recipe is that the meat can be fully
prepared up to 3 days before serving and reheated at the last minute.
These were just as good (if not better!) the next day.

Very finely pulverize the achiote in a spice grinder or mortar and
pestle. I put the achiote in first, partially pulverized it then
added the whole allspice and black peppercorns until I had a fine
grind. Place spices plus oregano into a small bowl with the
vinegar. Blend and you should have a thick crumbly mixture at this
point. Roughly chop the garlic and blend with the salt either on
your breadboard using a spoon or the side of your knife working it
into a smooth paste or in a mortar with pestle. Combine the
achiote paste with the garlic paste dribbling enough water (1 to 2
tbl) to give it the consistency of a thick but spreadable paste.

Place the achiote garlic mixture and the citrus juices in a large
bowl and mix well. Lay the meat in the bowl and smear the
paste/marinade all over the pork. Cover and refrigerate at least
2 hours but preferably over night.

Preheat oven to 325F. If not using the banana leaves place pork
in a large pot and scrape all of the marinade and juices all over
the pork. Drizzle 1 cup of water around the pork, cover tightly
and roast in the oven until fall apart tender, about 3 hours.
Occasionally check the liquid level adding more water if it has
evaporated (This shouldn't be necessary if the lid fits snugly).
When done remove the pork to a cutting board and pour the juices
into a fat separator or large measuring cup. Let meat and juice
cool slightly. R.B's recipe says you should have about 1 cup
sauce and if you have more than 1 cup reduce it until it equals 1
cup. I *planned* on having more and ended up with 1 1/2 cups
sauce. I reserved 2/3 cup to moisten the meat and remainder to
serve with the tacos.

Shred or roughly chop the meat, sprinkle with a bit of salt and
return it to the roasting pan. Spoon off any excess fat from the
container of sauce then pour a little juice into moisten the meat
(I poured in a lot of sauce and simply started with more liquid
and seasoning then the recipe called for). Serve the meat and
remaining sauce warm, separately. Top with pickled red onions and
additional sauce to taste plus any other condiments you decide to
offer. The pickled onion recipe is also in the same cookbook and
works beautifully with this dish but it was used with the other
fillings equally well.

The recipe is from Rick Bayless's Mexican Kitchen.

From: Kate

MMMMM


Cheers

Jim


... Anything stolen is pure profit

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