This is the same recipe from Once Upon a Time in Mexico. I've made it a bunch of times, and given out the recipe to everyone who's tasted it! When you cook the pork, make sure to marinade at least a few hours, and then wrap VERY tightly in foil, otherwise it'll dry out.
This version of the classic recipe is very similar to the one used in the director Robert Rodriguez' Puerco Pibil recipe (see the 10 Minute Cooking School segment in the extras of the Once a Time in Mexico DVD). Makes a big difference to make it from scratch rather than using the packaged stuff - mmmmm - I'm hungry now
I'm from where the Cochinita Pibils Originates,and I was happy to find this recipe. I have made it so many times I lost count, everybody in my family like it and my sister and brother say it the same taste they remember. I'll give the recipe 5 star. I just wish the Ingredients were ground and not whole.
Thank You for sharing your Recipe.
This review is written at stage 2 after "blend until smooth" using food processor (so, prior to adding lemon juice). I have a liquid slurry, nothing resembling paste. Disappointing after spending the time to powder the seeds in a mortar following the electric spice mill treatment. My bad for not checking other sources before starting -- the 5 star review here biased my expectations.
This recipe is absolutely wrong. There is WAY too much liquid in here to get a paste. I am about to try again with 1/2T orange juice 1/2T vinegar juice from 1 lemon.
Very nice recipe. I love the mix of the ingredients. I think to perfectly balance it for my taste buds next time I will leave out one of the lemons.
I used 1/2 the lemons and measured correctly. And I have liquid. I knew in my heart it was not going to work out. Very frustrating.
I was starting to take notes from Robert Rodriguez's Once Upon a Time in Mexico with intentions of uploading the recipe when I discovered u beat me to it! Now I'm gonna have to go kill the cook. ;)
Ignore the reviews that say it is too liquidy. It is suppose to be. If it wasn't it would be impossible to spread it all over the meat during the marinade process. I put the meat in a bag and pour this over and massage it all over the meat with my fingers. The liquid gets sealed in with the meat during cooking as well and is there when it's done. It gets worse as all the fat melts off the meat and during serving I simply fork out meat from a very juicy base. I serve this over rice. This is one of my own top 5 dishes for many years since I saw the movie all the other reviews refer to as well.
