The Secret Book of Frida Kahlo by F. G. Haghenbeck

Author:F. G. Haghenbeck
Language: eng
Format: epub
Publisher: Atria Paperback

THE BIG CITY AND ME

Our stay in New York was paid for by a really big shit. He had dollars to spare, but deep down I admit I liked him. Rockefeller spent his daddy’s money collecting pre-Columbian idols like Diego. Even after the crap he pulled on us, he still came to see us at our home in Mexico. He always asked for my pulled pork and for blue tortillas. He said there were three stages in life: youth, middle age, and “You’re looking well today.”

GUADALAJARA-STYLE PULLED PORK

Cochinita pibil

According to the rumor mill, it was in Yucatán that the Indians first tasted pork after the conquest of America. That’s why they came up with dishes such as Cochinita Pibil. Preparing this dish requires the greatest care, giving each phase the time it needs to make sure it turns out the way it should. Most people like to use pork loin, but Eulalia prepares it with the shoulder blade, which is juicier.

4 plantain leaves

7 ounces achiote

1 cup sour orange juice

1/4 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground white pepper

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

5 allspice berries, roughly ground

4 bay leaves

3 crushed garlic cloves

1/2 teaspoon pequín chile

4 ounces lard

3 1/3 pounds pork loin or shoulder blade

8 ounces pork loin with ribs

Warm the plantain leaves over the heat to soften them without splitting them. Line the pot with the leaves so that they stick out and can be folded to cover the meat. Dissolve the achiote in the sour orange juice. Add the spices, garlic, and chile, and pour over the meat. Let marinate for at least 8 hours, but overnight is preferable. Melt the lard and pour over the meat. Put the meat in the pot, wrapping it with the plantain leaves. Wet the leaves a little with water, so they won’t burn. Preheat the oven to 350°F, then roast for 1 1/2 hours or until the meat falls apart. Shred the meat and serve in the pot with the leaves. Accompany with tortillas.

COCHINITA SAUCE

La salsa de la Cochinita

3 red onions, chopped

4 habanero chiles, chopped

1/2 cup chopped cilantro

1 cup sour orange juice or vinegar

Mix all the ingredients together and let rest for 3 hours. Serve as a condiment when using the pork in tacos.

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