- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Where can I find banana leaves in NOLA? Closer to Lakeview the better
Posted on 5/15/11 at 11:24 am
Posted on 5/15/11 at 11:24 am
Trying to make some puerco pibil. Only things I have left to get is the tequila and banana leaves 
3
Posted on 5/15/11 at 11:49 am to Powerman
Posted on 5/15/11 at 12:03 pm to Powerman
my back yard.
Posted on 5/15/11 at 12:08 pm to Springlake Tiger
You home? 
Posted on 5/15/11 at 12:28 pm to Powerman
If you go the fresh route, I would think that a bit of dehydrating would be a good idea, before stuffing them.
Posted on 5/15/11 at 2:23 pm to CITWTT
Thanks. I failed so I'm using corn husks as a substitute. That should be ok right?
Posted on 5/15/11 at 2:41 pm to Powerman
I find mine in the frozen section at an Asian grocery..
Posted on 5/15/11 at 3:04 pm to wiltznucs
That' an idea I didn't think of.
Well I'm failing on 2 fronts. I didn't realize I was out of aluminum foil and I'm not going back to the store again. Trying it in my SS pot in the oven
Well I'm failing on 2 fronts. I didn't realize I was out of aluminum foil and I'm not going back to the store again. Trying it in my SS pot in the oven
Posted on 5/15/11 at 3:14 pm to Powerman
I went to a Spanish grocery store in fat city a couple weeks ago and I am pretty sure they had some. I could be wrong though. :)
Posted on 5/15/11 at 3:19 pm to Powerman
Si senor. ETA, those I would moisten a bit before putting you met mixture in them. What is your receta?
This post was edited on 5/15/11 at 3:23 pm
Posted on 5/15/11 at 3:37 pm to CITWTT
Yeah I washed them off and left them moist. I was afraid they were going to be too dry.
I found a recipe and cut it in half
2.5 lbs pork shoulder cut into cubes
For the paste:
2.5 TBSP Annato seeds
1 teaspoon cumin seeds
1 TBSP black peppercorns
1/2 teaspoon all spice (couldn't find the whole allspice to grind up)
Ground all that up
Added 1/4 cup of organge juice and white vinegar and 4 big garlic cloves and blended.
Then added:
1 TBSP kosher salt
juice of 3 lemons
splash of 1800 silver tequila
Blended everything again and coated the meat after putting it in the pan
4 hours on 325
Going to serve over some saffron basmati rice
I found a recipe and cut it in half
2.5 lbs pork shoulder cut into cubes
For the paste:
2.5 TBSP Annato seeds
1 teaspoon cumin seeds
1 TBSP black peppercorns
1/2 teaspoon all spice (couldn't find the whole allspice to grind up)
Ground all that up
Added 1/4 cup of organge juice and white vinegar and 4 big garlic cloves and blended.
Then added:
1 TBSP kosher salt
juice of 3 lemons
splash of 1800 silver tequila
Blended everything again and coated the meat after putting it in the pan
4 hours on 325
Going to serve over some saffron basmati rice
Posted on 5/15/11 at 3:51 pm to Powerman
An idea for consideration, make a mix of your tequila and water, and put a bit on each husk when you start wrapping, and gracias for the recipe.
Posted on 5/15/11 at 5:27 pm to Powerman
I ended up making mine without the banana leaves, and just using aluminum foil. Yesterday I was thinking about making this dish again, and it looks like I'll probably do it with the banana leaves this time.
Posted on 5/16/11 at 9:48 am to Powerman
Well, whats the report? How did it turn out?
Posted on 5/16/11 at 9:55 am to wiltznucs
Honestly I was a bit underwhelmed...the meat was very tender but I wasn't impressed with the flavor.
I'm gonna try it again and do some tweaking. I didn't whole all spice so that may have made a difference. And I'm not sure that my food processor finely ground the whole spices enough.
I think I'm gonna try it again once I can find everything and do it exactly by the book. I added a little bit of salt and lime to it and it fixed it up pretty good.
I'm gonna try it again and do some tweaking. I didn't whole all spice so that may have made a difference. And I'm not sure that my food processor finely ground the whole spices enough.
I think I'm gonna try it again once I can find everything and do it exactly by the book. I added a little bit of salt and lime to it and it fixed it up pretty good.
Posted on 5/16/11 at 10:02 am to Powerman
I thought the recipe was good, the flavor was unique and yet kind of hard to describe. Tender can be and fairly easy to make? Absolutely...
I found some achiote paste and cut it with some fresh lime juice. I marinated chicken quarters in it overnight and then wrapped in banana leaves and cooked in the same fashion. The flavor was markedly different and the chicken was fantastic..
To be honest, I found the pre-made paste to be much more flavorful.
I found some achiote paste and cut it with some fresh lime juice. I marinated chicken quarters in it overnight and then wrapped in banana leaves and cooked in the same fashion. The flavor was markedly different and the chicken was fantastic..
To be honest, I found the pre-made paste to be much more flavorful.
This post was edited on 5/16/11 at 10:03 am
Posted on 5/16/11 at 10:09 am to wiltznucs
quote:
To be honest, I found the pre-made paste to be much more flavorful.
Interesting. Where did you find the paste? I might buy some just to do a little taste test before hand.
What part is considered the paste? Is it everything before the lemons, salt, and tequila?
Posted on 5/16/11 at 10:28 am to Powerman
quote:
Where did you find the paste?
The Achiote paste is not so much a paste as it is a small block of blended spices. I used one of these...
Costs about a dollar each at your local Latin grocery..
Posted on 5/16/11 at 11:16 am to Powerman
One thing either NOLA or BR needs is a friggin Penzeys spices store.
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News