Tuesday, August 26, 2008

Back By Popular Demand: Robert Rodriguez Does Puerco Pibil

Gee, if I knew the reviews of RR's cooking skills were going to be so great I wouldn't have featured him! As you know, I work alone, but I guess I can share the spotlight for one more day. Here is something called Puerco Pibil, which I've never made, or know anything about, so I'll let Chef Rodriguez take it from here. Enjoy!

(Rated NC-17)


20 comments:

tomahawk said...

Okay, the menu is an awesome idea, definitely going to have to make one.

Superdude said...

He may be cool, but you're funnier chef John. I like your style more.

About his advice, do you really think that is the best way to learn? I have always found that trying new things and putting different spins on dishes I've made before is the best way to continue learning and not get bored with food. What do you think chef John?

Stephanie said...

I'm in love with this man now <3

Megan said...

Chef John, you should make this! I will defintely make this. It looks amazingly good!

Chef John said...

i like his menu idea, but there are so many ways to learn... as long as youre cooking something, you're always learning.

Stephanie said...

lol wait, did the chef get shot because he used good tequila or bad tequila ??

Chef John said...

I was wondering that myself!

Sami said...

In the movie he gets shot because he makes the best puerco pibil that Johnny Depp's character has ever and will ever have.

Too good to exist.

tobeng said...

He was shot for going to the next level with the tequila and making the dish to perfect. So good you kill for it.

~J~ said...

This is like extreme dinner and a movie, LOL. Great choice, Chef John! Not only does this make me want to watch the movie again, but it makes me want to try my hand at this dish. :)

dan said...

First, I could make the same dish over and over and still learn and make it better.

Second, I found this video before I discovered Chef John and made the dish and it was quite good. If you really want a treat, learn to make pernil which is a slow roasted bone-in pork picnic shoulder. It's to die for.

San-Man said...

Hmmm, he doesn't really say how long to let it marinate for...Is it really just a few minutes as it looks or did I miss something?

Stephanie said...

What's the beef equivalent to pork butt?

Chef John said...

a chuck roast would be close.

booka said...

I made this dish last night for my family and it was a hit! Even though Robert didn't marinate it, I left it in the fridge overnight and it still went very well.

Anonymous said...

This looks soooo delicious!!!! The pork looks goood too. I will be trying this recipe in my home.
Thank you.
p.s. I love all your recipes chef John.... you should be the next Food Network Star, they have nothing on you.

SpoonGouge said...

I like the Robert Rodriguez comment about making and remaking dishes to learn to do them well. I have been out there trying to do new things and I find I'm still stumbling in the kitchen and it takes me F O R E V E R to make anything, even when I do it well. The best way to perfect your craft is to practice your craft. The new stuff will come easier that way.

Jim Pook said...

Wow. Imagine finding RR's Pibil recipe here!

I own the original DVD that this recipe came on (Once Upon a Time in Mexico).

I made this recipe about a year ago. A few observations:

Annato seeds are REALY hard and tough to grind - they will also stain the grinder.

I found the original taste of the finished product to be quite sour. Perhaps that is the way it should be, but I have always prefered a sweeter taste to things. I ended up adding some brown sugar to the mix when reheating frozen portions.

Also, this was the first time I had ever used Annato seeds - they have quite an "earthy" flavor to them.

That said, I quite like this recipe (after I added the brown sugar), and I will make it again.

Best to make a big batch and then protion it out into ziplock bags and freeze for later meals - it freezes well, and makes for a very quick meal.

DianaQ said...

This is what we call Cochinita Pibil in Mexico.
Yeah, the end result can be sour, but the taste can be adapted to your tastes.
Also, if you don't want to mix all the bits and pieces for the anatto paste, just buy Achiote Paste.

Anato seeds are hard to come by where I live, so Achiote has been my go to method while we're here.
And yep, you can make it with beef.

chasfliesu said...

My first time watching this dude's video recipes! I LOVE this guy! VERY cool guy, VERY hot recipes!