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/ck/ - Food & Cooking

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File: 87 KB, 344x307, cinco-de-mayo-5.gif [View same] [iqdb] [saucenao] [google]
6477241 No.6477241 [Reply] [Original]

¿Cinco de mayo thread?
Cinco de mayo thread

What are you going to cook tonight? It's the one day a year that it is cool to be Mexican

I am cooking up some pork and gonna make some pork tacos. No Corona's for me though

>> No.6477246

no one know what Cinco de mayo is even about any more

>> No.6477270
File: 862 KB, 500x500, 1406036643921.gif [View same] [iqdb] [saucenao] [google]
6477270

I've got this recipe (modified a little for slow cooker, and size cut about in half) working in the crockpot for tacos tonight.

I made a potato hash with chorizo and green chiles leftover from the beef, scrambled eggs, queso fresco and cilantro for breakfast. Bangin', but I'm gonna be shitting fire tomorrow.

Modelos in the fridge, and I already prepped agave syrup for margaritas later. Gonna juice some limes in advance too. I love this fakeass holiday.

Recipe:
http://www.seriouseats.com/recipes/2012/04/tender-beef-barbacoa-chipotle-tacos-recipe.html

>> No.6477271

Cooked some pollo pibil today using a mix of classic and modern ingredients. Well, it's all modern except for the juice: instead of orange, which was unavailable to the pre-Colombian Maya, I used pineapple, which is what the original version is made with.

Chicken, chicken lard, dried chilies (chipotle, guajillo, ancho and pasilla as well as this other chili that I dry myself that I don't know the name of, all pan toasted together then powdered), achiote, pineapple juice and garlic.

Heat the lard, garlic and chiote together to flavour it, then stir in the powdered chilies. Add the chicken, toss to coat, slow-cook an hour, then add pineapple juice and slow cook an additional five hours.
Salt to taste and serve up in tortillas topped with radish, coriander/cilantro leaves and a spritz of lime juice.

My house smells amazing.

>> No.6477284

>>6477246
I do! See >>6476933

>> No.6477290

>>6477246
Selling Corona beer to white people. It's not a thing among Mexicans.

>> No.6477304

I'm going on a date with a qt. I wanted to go to one of my city's taquerias but there's only a few good ones and they're all going to be packed. So I'll concede by getting a taco appetizer or tequila drink or something.

>> No.6477308

>>6477271
that's not pibil .lol

>> No.6477309

We don't really do anything for Cinco de Mayo. I'll be making up a batch of my mom's picadillo, but I usually do that about once a week anyway.

>> No.6477358

Happy cinco de mayo mexicunts

I'm making tacos and margaritas tonight

>> No.6477614

>>6477308
yes it is lol

>> No.6477780

We will be celebrating Mexican culture by making overstuffed burritos and getting outrageously drunk.

>> No.6477794

>>6477358
S A N T A A N A
A
N
T
A

A
N
A

>> No.6477815

>>6477246
If you're in Mexico, nothing. Celebrating Cinco de Mayo would be like Mexicans celebrating a relatively minor victory during the Civil War. I went to Kindergarten in Mexico and still have family there, and you don't even get a day off work or school.

>> No.6477846

>>6477815
what an le epbin trall xd

>> No.6477920

Drink responsibly ola chingada!
https://youtu.be/-pEjv65tIQg

>> No.6477990

>>6477614
Pibil is a concoction of spices such as cinnamon, all spice, cloves, cilantro seeds etc etc and you did not put any of that. Your dish looks more like al pastor than anything

>> No.6478035

Why do you guys in the US celebrate 5 de mayo so much? Here in Mexico we just have a day off from schools and some jobs, and that's it.

We got beaten by france anyways.

>> No.6478039

>>6477990
That's entirely, stupidly, irredeemably wrong.
>https://es.wikipedia.org/wiki/Cochinita_pibil
>not a single mention of canela, pimenta, cilantro, etc etc etc
You're thinking mole, not pibil. Stop being wrong. I bet you don't even speak Spanish.

>looks like
No one posted any pics of anything they cooked ITT.

In fact, it says on the Spanish wikipedia that it's just a dish of slow-cooked pork marinated in achiote, wrapped in banana leaves and cooked in a hole in the ground.

In fact, looking through a dozen different recipes for pibil in Spanish now, I've found not a one that has a single one of the ingredients you claim are necessary to pibil.
You have no idea what you're talking about.

>> No.6478095

>>6478035
for the most part we dont

its just an excuse a lot of people use to drink heavily

>> No.6478097

Just made a margarita using ABs recipe.

Made it way stronger than it ought to be because I measured from a shot glass for an ounce but I realized shot glasses are jiggers. Oh well, pretty good.

Going to make my chicken tacos in about 45 mins.

>> No.6478172

>>6477246
Let Joey explain it for you.
>1:25
https://www.youtube.com/watch?v=TP-dvyew3Dc&feature=player_detailpage#t=85

>> No.6478176

>>6478039
http://allrecipes.com.mx/receta/4949/cochinita-pibil-tradicional.aspx

http://www.recetasitacate.com/index.php?option=com_content&view=article&id=1361:cochinita-pibil-receta-original-raquel-muniz&catid=19&Itemid=113

http://www.lacostena.com.mx/recetario/saludable/plato-fuerte/chamorro-de-cerdo-al-pibil.html

http://allrecipes.com.mx/receta/253/cochinita-pibil-al-horno.aspx

http://allrecipes.com.mx/receta/253/cochinita-pibil-al-horno.aspx


>using wikipedia as a source
kek

I've made Pibil dozens of times and I always look at all the recipes until I find the right spices to make in the recado rojo. The only thing I like to add in the recipe that usually isn't in your typical recipe is habanero since I always feels like it needs a kick of heat. The sutble muddy flavor of the achiote should always be the star though

>> No.6478210

....get it? all of the mayonaise had sunk to the bottom of the ocean!!!!

>> No.6478331

>>6478176
How long did it take you to find those four recipes?

https://www.google.com/search?q=recetas+pibil+%2Bcanela

This is a search for pibil recipes with the word 'cinnamon' forced into every result.
We get a handful of recipes that all include cinnamon. All four of yours are included in the search results.

https://www.google.com/search?q=recetas+pibil+-canela

This is a search for pibil recipes with the word 'cinnamon' forced out of the results. This pulls 111,000 recipes that don't have any cinnamon.

C'mon, man. You're not even trying. Recipes with cinnamon are outnumbered literally a thousand to one.

>> No.6478374
File: 69 KB, 655x430, tacos al pastor.jpg [View same] [iqdb] [saucenao] [google]
6478374

>> No.6478375

>>6478331
If you search "receta de cochinita pibil"
on Google.com.mx these are the first two recipes that appear :

www.recetasgratis.net/Receta-de-cochinita-pibil-receta-rapida--receta-32064.

http://www.mexicodesconocido.com.mx/recetas-cocina-yucatan-cochinita-pibil.html

They have either cinnamon or all spice

The ones that usually don't call for it is because they say to use Achiote paste which is a mix of anatto and spices

Since you used Wikipedia as a source look at this : nte está muy estrechamente relacionado a la cocina de Yucatán.

La mezcla de especias suele incluir achiote, orégano mexicano, comino, clavo, canela, pimienta negra, pimienta gorda o de Tabasco, ajo y sal. Las semillas de achiote tiñen la mezcla de rojo, lo que da a la carne o verduras que se condimentan con recado rojo su característico color.


Even Diana Kennedy, which is the authority of traditional cooking in Mexico, uses all spice in her recado

>> No.6478396

I cooked chile verde, pinto beans, and made some cilantro lime rice, guacamole and nacho chese.

Just tapped a fresh keg of home brewed IPA and have a few other beers to drink.

>> No.6478447

>>6478375
That's the problem, then. I was ignorant of the fact that 'pasta de achiote' and 'recado rojo' are used interchangeably. I thought they were two different things.

I know what recado rojo/colorado is and how to make it but have never bought it nor factory-made achiote paste. I make my own achiote paste just with achiote, lard, garlic and pepper. That's wrong, then, huh?

>> No.6478453

>>6477241
Reheated some chili con carne y frijoles

>> No.6478506
File: 50 KB, 620x696, this-ride-will-be-epic-funny-demotivational-posters.jpg [View same] [iqdb] [saucenao] [google]
6478506

>>6477241
New York strip, baked potato with sour cream, butter and shredded cheddar and cold American macro beer.

Why should I celebrate May 5th when the Mexicans don't?

Come get me on September 16th if you want to do a Mexican celebration.

>> No.6478541

>>6478447
Not really. Kinda. Pibil is basically pork marinated with achiote paste and other seasonings + sour orange. The reason why I said your dish was not traditional is mostly because achiote needs flavors to lift its subtle taste (much more subtle than tumeric). I find it kinda achiote paste underwhelming with just savory spices, so things like cinnamon, and cloves perfectly accent the existing earthy charcteristics of achiote. I've also eaten around Mexico many times and I've seen pineapple in pibil a couple times.

But yeah never never buy the prepackaged paste, its pays off to make your own and it isn't hard to do

>> No.6478873

>>6477815
I think only the people in puebla celebrate it

>> No.6478877

>mfw most of this food ain't even mexican
Im eating posole and tostadas. Get on my level.

>> No.6478920

>>6478877
>posole
Neither is that

>> No.6478946
File: 61 KB, 554x760, All American.png [View same] [iqdb] [saucenao] [google]
6478946

>>6478506
*Urp!*

I just finished this meal. I had fresh made coleslaw too. Fantastic chow.

All American!