i agree banana leaves take longer, BUT thats the thing about mexican food, it takes time. I made it once without banana leaves and just wasnt the same. The leaves give it a much better taste and leave it more tender and delicious, plus its the way i learned it cuz well it original. This is a good recipe too though. Just dont get to attached to the tequila hahaha jk.
I made the Robert Rodriquez version with real Sour Orange juice, and foil instead of banana leaves. Seeing this, I really like the turkey bag idea. I would cook it longer, I think, 3 to 5 hours at 325. Also, that does seem like a BIT much Tequila. Love the heat, so will continue to use 5 peppers.
I love HEAT too, glad someone else can handle 5 peppers. 2 peppers is good for the average eater, but 5 is great for those who REALLY like spicy. Turkey bags work faster than foil because they're more insulated, so they don't require the full cooking time... plus I like my pork slightly undercooked. You'll overcook the pork if you cook fulltime in a turkey bag. Moist, medium rare pork is amazing. Remember to poke holes in the turkey bag or it'll pop! As for the Tequila... I just like tequila.
No offense dude but this crap you pulled out of the oven tastes like horse shit drowned in tequila. I made this dish a million times with some variations and it DOES not need a gallon of tequila. A healthy splash will do it. Also 2 habaneros and 3 lemons MAX. Half a spoon of brown sugar is optional. It must cook for no less than 3 hours.
A follow up to my comment on Part 1: if you use 5 habaneros and 5 shots of tequila, that's all you'll be able to taste. A splash (mabe 2 shots) of tequila will enable you to taste the "earthiness" of the achiote.
I would honestly use gallon-sized (or larger) Ziploc bags to marinate the meat and marinate it for a few hours.
What I DO recommend, in lieu of using plastic is to use foil. Do with it as you would do with leaves. Line the pan with it.
And I would REALLY cook this for four hours. Two hours if using chicken. The longer pork roasts, the more moist, tender, and tasty it is and the more time it will have to absorb the juices in the paste.
Gotta tell you boss, this was an awesome video! Great music on the track, sharp editing, and you didn't deviate outside of Rodriguez' recipe once, except for slightly more pork. You inspire me that MAYBE I can pull this off.
Thanks for watching the video. Don't worry, you could definitely make this dish. It's very simple, but still very impressive. It's perfect for a group of as many as ten of your friends. If you get into trouble with this recipe, I encourage you to write me an E-Mail (it's in the video as well as on the website). I'm more than willing to help out.
i agree banana leaves take longer, BUT thats the thing about mexican food, it takes time. I made it once without banana leaves and just wasnt the same. The leaves give it a much better taste and leave it more tender and delicious, plus its the way i learned it cuz well it original. This is a good recipe too though. Just dont get to attached to the tequila hahaha jk.
OperationThrash 2 years ago
tequila suggestions....awesome!!!
ninamendez 2 years ago
I liked Rober Rodriguez version better :)
inofaith 2 years ago
That's a lot of tequila for a skinny white boy to ingest...
kryptonitebullet179 3 years ago 2
Did you remain sober through the making of this dish? Is there any other Mexican dishes similar to the Pibil recipe?
stillceaser 3 years ago 2
I made the Robert Rodriquez version with real Sour Orange juice, and foil instead of banana leaves. Seeing this, I really like the turkey bag idea. I would cook it longer, I think, 3 to 5 hours at 325. Also, that does seem like a BIT much Tequila. Love the heat, so will continue to use 5 peppers.
annelle45 3 years ago
I love HEAT too, glad someone else can handle 5 peppers. 2 peppers is good for the average eater, but 5 is great for those who REALLY like spicy. Turkey bags work faster than foil because they're more insulated, so they don't require the full cooking time... plus I like my pork slightly undercooked. You'll overcook the pork if you cook fulltime in a turkey bag. Moist, medium rare pork is amazing. Remember to poke holes in the turkey bag or it'll pop! As for the Tequila... I just like tequila.
ChefStedman 3 years ago
would this dish work in a slow coocker? for like 2-2 1/2 hours?
face777 2 years ago
Most likely. I've done it in 2 hours using the turkey bag. Banana leaves are what take the longest, about 4 hours.
ChefStedman 2 years ago
awsome thanks a lot, also what would be a good replacment for the habanero as i cant find any. would somthing like jalapeno work or not? ty man
face777 2 years ago
also i cant get hold of Habañeros what would be a good replacement? would maybe somthing like jalapeno be ok?
face777 2 years ago
Use your favorite peppers.
Chipotles (smoked jalapeños) might be nice, Pablanos, whatever you desire. That's the joy of cooking, there are no rules.
ChefStedman 2 years ago
No offense dude but this crap you pulled out of the oven tastes like horse shit drowned in tequila. I made this dish a million times with some variations and it DOES not need a gallon of tequila. A healthy splash will do it. Also 2 habaneros and 3 lemons MAX. Half a spoon of brown sugar is optional. It must cook for no less than 3 hours.
BlackDog82 3 years ago
I was gonna say the same thing! At 2:38, it looks like a platter of turds.
kryptonitebullet179 3 years ago 2
almost finished with the puerco pibel, the house smells good...i should have a patron to have the time fly by more.
eli198585 3 years ago
i like this. a robert rodriguez recipe. good job man
evilgnius 3 years ago
this guy is an alcoholic lol. joking, this dish looks well nice, but must cost bare loads to make it.
evilempire96 4 years ago
A follow up to my comment on Part 1: if you use 5 habaneros and 5 shots of tequila, that's all you'll be able to taste. A splash (mabe 2 shots) of tequila will enable you to taste the "earthiness" of the achiote.
LordeHellig 4 years ago
Great recipe....the pork butt is on order.
By the way, who was that on the closing music?
dpallotti 4 years ago
The closing music is "In The Kitchen" by Umphrey's McGee.
ChefStedman 4 years ago
Great video Chef. My puerco pibil is in the oven right now and I can't wait. Never had it before.
slowfaller 4 years ago
I would honestly use gallon-sized (or larger) Ziploc bags to marinate the meat and marinate it for a few hours.
What I DO recommend, in lieu of using plastic is to use foil. Do with it as you would do with leaves. Line the pan with it.
And I would REALLY cook this for four hours. Two hours if using chicken. The longer pork roasts, the more moist, tender, and tasty it is and the more time it will have to absorb the juices in the paste.
tabascoman77 4 years ago
Gotta tell you boss, this was an awesome video! Great music on the track, sharp editing, and you didn't deviate outside of Rodriguez' recipe once, except for slightly more pork. You inspire me that MAYBE I can pull this off.
Valmont1978 4 years ago
Thanks for watching the video. Don't worry, you could definitely make this dish. It's very simple, but still very impressive. It's perfect for a group of as many as ten of your friends. If you get into trouble with this recipe, I encourage you to write me an E-Mail (it's in the video as well as on the website). I'm more than willing to help out.
I appreciate the comment,
Chef Stedman
ChefStedman 4 years ago