Robert Rodriguez's 10-Minute Cooking School: Puerco Pibil
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Uploaded by kitsa42 on Oct 3, 2007
Episode 1 of Robert Rodriguez's (SIN CITY, MARIACHI TRILOGY, GRINDHOUSE) Ten Minute Cooking School series.
On the menu this time...Puerco Pibil.
This is the dish that Johnny Depp's character, "Agent Sands" craved as he visited nearly every restaurant in Mexico.
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Troublemaker Studios, ©2003.
- 31 likes, 1 dislikes
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Uploader Comments (kitsa42)
All Comments (18)
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@jonasw88 - Ugh. I did that at Christmas. I make this every single Christmas Eve as the main dish for my family. It's a nightmare if you burn yourself.
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where can you buy banana leaves?. i'd like to try using those to cook.
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piss warm
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I thought the exact same thing. This type of chilli is hardcore. God forbid you touch your eyes after cutting these without gloves...
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I'm honestly surprised he's cutting the peppers without gloves. The chemical burns aren't bad, but they make your fingers smell for days.
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kitsa42 you don't know what you're talking about, i'm a chef from Mexico city and we use achiote paste to make pibil all the time, you just don't know how to use it.
sirloin13 2 years ago
@sirloin13 - As I've said - canned Achiote Paste sucks. I know. I've had it. It's awful. Nowhere near as full-flavored. But, hey, you have your preference and I have mine.
kitsa42 6 months ago
You don't really need to use the annatto seeds, you can buy achiote paste or already grounded achiote, same goes with all the spices he used.
sirloin13 2 years ago
I would actually recommend NOT buying the pre-made crap from the store. It's nowhere near as good as this recipe. Any cook or chef will tell you that working with fresh spices and ingredients is better than anything canned.
Trust me. I've tried the canned paste. "Yuck" would be the appropriate word.
I would actually recommend geting everything ground-up, though. You're right about that. Will save your blades on the blender in the long run.
kitsa42 2 years ago