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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 10 |
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This recipe comes from a Calfornia Rancho cookbook. You actually make a baker's clay to cook it in. The result is a very moist, flavorful meat-and very fun to crack out of the clay. Ingredients:
1 (3 -4 lb) pork roast |
2 tablespoons achiote paste (known as adobo-check in the mexican market or section) |
1 1/2 tablespoons salt |
3 tablespoons orange juice |
1 tablespoon lemon juice or 1 tablespoon lime juice |
1 tablespoon vinegar |
1 tablespoon oregano |
1 teaspoon allspice |
1 teaspoon fresh ground black pepper |
1 teaspoon ground cumin |
1 tablespoon garlic, minced |
aluminum foil |
3 1/2 cups all-purpose flour |
1 1/2 cups salt |
1 tablespoon ground cumin |
1 1/4-1 1/2 cups water |
Directions:
1. Using a food processor, grind all the meat seasoning ingredients into a paste. Rub the seasoning paste over the surface of the meat after pricking it with a fork.
2. Wrap the meat in foil and let marinade while you prepare the clay.
3. Combine the dry ingredients for the baker's clay.
4. Add liquid in small amounts until dough holds together and can be gathered into a ball.
5. Roll the dough out to a measure of 20 x 18 inches. Arrange roast in the center of dough and fold dough over the roast. Seal seams of the dough and place the roast on a baking pan lined with foil-seam side down.
6. Roast the meat at 350-375 degrees for 2 1/2 hours (you may want to insert a thermometer to check for doneness).
7. Remove from the oven and crack the clay in several places using a hammer.
8. Peel off the foil and allow the roast to rest for 10 minutes before carving.
9. Serve with tortillas, beans and salad.
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