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Today we are making gluten free Mexican food with Cochinita Pibil or Puerco Pibil, the delicious slow-roasted pork from the Yucatan. And the best part? It has none of the 12 Bad Foods!
Cochinita Pibil or Puerco Pibil is old Mayan dish where the pork is marinated in what is called an achiote paste and buried in a pib, or underground oven until the pork is tender. The slow cook time and the marinade give it a taste that is both intense, spicy and unique.
We got this Gluten Free Mexican Food recipe from director Robert Rodriguez’s 10-Minute Cooking School so this version is easy to make right at home. It contains no gluten, no oil for frying, no nitrates and none of the other 12 Bad Foods that Dr. Wallach and Dr. Glidden tell you to avoid.
Here’s what you are going to need:
For the achiote paste, you’ll need:
5 tablespoons of annatto seeds
2 teaspoons of cumin seeds
1 tablespoon of whole black pepper
1/2 teaspoon of whole cloves
8 whole allspice berries
and a new coffee grinder to grind it all together
And for the marinade, you’ll need:
2 Habanero peppers
1/2 cup of orange juice
1/2 cup of white vinegar
8 cloves of garlic
2 tablespoons of salt
The juice of 5 lemons
and one shot of your finest tequila.
You’ll need 4-5 pounds of boneless pork shoulder or pork butt.
And Banana leaves.
First, we cut the pork butt into 2 inch cubes and set aside.
Next we are going to make the achiote paste.
In the grinder, add the annatto seeds
the cumin seeds
the whole black pepper
and the allspice berries
and grind them all to a fine fine powder.
The finer the better so you don’t get a clumpy crunchy texture to your pork.
Now onto the marinade:
If you are using them, clean the seeds out of the habaneros and dice them. Or leave them in if you really like the heat. Habanero is a standard ingredient in Mexico for this dish.
Add them to a blender along with the orange juice,
the lemon juice
the spice mix
and the shot of tequila and blend it good.
Put all the pork in a gallon Ziplock-type bag or bigger and pour the marinade mix in and let it sit for about 30 minutes or however long you want.
While the pork is marinading, grab a pan 13X9 or bigger and line it with the banana leaves. The banana leaves add an extra element of flavor and authenticity. If you can’t get banana leaves, just use aluminum foil.
Once it’s done marinating to your liking, empty the bag with the pork/marinade mixture into the pan and wrap it all with the banana leaves, then wrap the top of the pan good and tight with aluminum foil so no steam escapes. That’s how it’s going to cook.
Set your oven to 325 degrees and let the pork cook undisturbed for 4 hours.
After 4 hours, your pork will be so tender you can cut it with a fork. Find a good pickled red onion recipe and serve it with the cochinita pibil like they do in Mexico and you will experience a flavor explosion like no other.
Serve the puerco pibil on a plate with white rice and some black beans or as a taco. Definitely use the Non-GMO or homemade corn tortillas for this one! Either way, you can’t go wrong with this dish for your health and healing.
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