Bill Schultz
TVWBB Hall of Fame
First things first, an apology to all as I had intended to do this cook on the WSM, but 13 inches of snow then driving sleet and rain and 40 mph gusts put a end to it.
So I used some cooks I have seen Rick Bayless do to come up with this, I learn a lot from that man. Sort of the Alton Brown of Mexican Food.
Anyhow, the spices first as I made a homemade Achiote Paste. You grind the following up in a spice or coffee grinder, about two to three tbsp of each.
Achiote Seeds- 3 tbsp of these
Coriander Seeds
Cumin
Cloves, whole, about 6
Black Pepper Seeds
Mexican Oregano
Cinnamon Sticks - 1
You grind them then lay on a flex cutting board, sprinkle 1 tbsp of Kosher on top, then you place eight cloves of roasted garlic diced up on top
You mash them all together, then you drizzle on some Apple Cider Vinegar, a couple tablespoons and mash some more to you get this.
Heaven
Roasted three large Poblano's, you don't take the black skin or the seeds off, make a slit down one side of a few inches
Got a hold of some nice beef short ribs and trimmed them and cut them between the ribs
Dice up a nice ripe Plantain
Brown your meat in a CI Dutch with some vegetable oil, then remove and put in your green pepper and half a red onion along with four cloves of diced up garlic
Take about half of your Achiote, put it in the blender with two cups of water and blend completely
Layer your meat, a fresh herb called Episoto, the Plantain and a small can of diced tomatoes on top of the onions and peppers and garlic, then lay your slit Pablano's on top, sprinkle with some crushed Mexican Oregano, pour your Achiote Broth in and into a 350 oven or WSM for about three hours.
So I used some cooks I have seen Rick Bayless do to come up with this, I learn a lot from that man. Sort of the Alton Brown of Mexican Food.
Anyhow, the spices first as I made a homemade Achiote Paste. You grind the following up in a spice or coffee grinder, about two to three tbsp of each.
Achiote Seeds- 3 tbsp of these
Coriander Seeds
Cumin
Cloves, whole, about 6
Black Pepper Seeds
Mexican Oregano
Cinnamon Sticks - 1
You grind them then lay on a flex cutting board, sprinkle 1 tbsp of Kosher on top, then you place eight cloves of roasted garlic diced up on top
You mash them all together, then you drizzle on some Apple Cider Vinegar, a couple tablespoons and mash some more to you get this.
Heaven
Roasted three large Poblano's, you don't take the black skin or the seeds off, make a slit down one side of a few inches
Got a hold of some nice beef short ribs and trimmed them and cut them between the ribs
Dice up a nice ripe Plantain
Brown your meat in a CI Dutch with some vegetable oil, then remove and put in your green pepper and half a red onion along with four cloves of diced up garlic
Take about half of your Achiote, put it in the blender with two cups of water and blend completely
Layer your meat, a fresh herb called Episoto, the Plantain and a small can of diced tomatoes on top of the onions and peppers and garlic, then lay your slit Pablano's on top, sprinkle with some crushed Mexican Oregano, pour your Achiote Broth in and into a 350 oven or WSM for about three hours.
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