Yucatán Pollo Pibil

Yucatán Pollo Pibil (Slow-Cooked)

Yucatán Pollo Pibil

Yucatán Pollo Pibil (Slow-Cooked)

Pibil was a method to prevent the meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly to the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you can get a hold of banana leaves, place one in the pot and enclose all the meat and vegetables in it.
Hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.25 lb chicken breast cut into 1-inches
  • 3 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 1/3 cup pumpkin seeds white if possible
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • oil
  • salt

Pibil Culinary Spice Kit

  • Pouch [1] Annatto, cumin, allspice, oregano, turmeric, cloves
  • Pouch [2] Smoked paprika

Salsa Bandera Ingredients

  • 4 tomatoes finely chopped
  • 1 onion finely chopped
  • 3 tbsp cilantro finely chopped
  • to taste jalapeno chili finely chopped
  • to tase lime juice

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a POT, fry chicken in 2 tbsp oil for 3 minutes.
  • Add marinade, 2 tomatoes, the remaining onions, and salt to taste. Mix well.
  • Cover. Bring to a boil. Cook over low heat about 20 minutes until the meat falls apart.
  • Take the meat out and shred it with 2 forks.
  • Return it to the POT and cook over low heat for 10 minutes.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, 1 onion, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Appetizer Dip ’Ha Sikil Pak’

  • In a FOOD PROCESSOR, grind pumpkin seeds, then blend with 1/4 cup of water, 1 tbsp onions, Pibil [2] spices, and 1 tomato.
  • Transfer to a BOWL. Mix in cilantro and salt to taste.

Cook

  • In a POT, fry chicken in 2 tbsp oil for 3 minutes.
  • Add marinade, 2 tomatoes, the remaining onions, and salt to taste. Mix well.
  • Cover. Bring to a boil. Cook over low heat about 20 minutes until the meat falls apart.
  • Take the meat out and shred it with two forks.
  • Return it to the POT and cook over low heat for 10 minutes.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, onions, and salsa bandera (optional). Enjoy!

Optional Salsa Bandera

  • In a CUP, mix all ingredients with salt to taste and 1 tbsp oil. 

Notes

  • Substitute chicken with pork or beef, and cook for about 2 hours.
  • Substitute chicken with sliced squash or beans.
  • Add fresh Habanero chili to the pickled onions.
  • Find the short-fry version here.
Keyword annatto, smoked paprika
Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

Yucatán Pollo Pibil

Yucatán Pollo Pibil (fast-fried)

Pibil was a method to prevent meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly with the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you have the time, we recommend the authentic slow-cooked version and the addition of salsa bandera.
Hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast thinly sliced
  • 2 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • 1 lemon optionally, cut into wedges
  • oil
  • salt

Pollo Pibil Culinary Spice Kit

  • [1] Annatto cumin, allspice, oregano, turmeric, cloves
  • [2] Smoked paprika

Optional for Appetizer Dip ’Ha Sikil Pak’

  • 1/3 cup pumpkin seeds white if possible
  • 1 large tomato roughly cut
  • 1 tbsp onion chopped
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, half of the onions, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add chicken without the marinade.
  • Fry the chicken until all pieces turn brown.
  • Take it out and set aside.
  • In the same PAN, add the marinade, tomatoes, the remaining onions, and salt to taste.
  • Mix well. Cover. Cook over low heat for 10 minutes.
  • Return the meat to reheat.

Optional Appetizer Dip ’Ha Sikil Pak’

  • In a BLENDER, grind pumpkin seeds, then blend with 1/4 cup of water, onions, tomato, and Pibil [2] spices.
  • Transfer to a BOWL.
  • Mix in cilantro and salt to taste.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, pickled onions, and optionally, salsa bandera and lemon juice.
  • Enjoy!

Notes

  • Substitute chicken with pork tenderloin, beef sirloin, sliced squash, or beans (pinto or black).
  • Add fresh Habanero chili to the pickled onions.
  • Find the recipes for the authentic slow-cooked version and salsa bandera here.
Keyword annatto
Trinidadian Doubles

Trinidadian Doubles

 

Trinidadian Doubles

Trinidadian Doubles

You can find this trendy street food all over Trinidad & Tobago. The garbanzo bean dish is served on two, overlapping small flatbreads, hence its name “Doubles”. The real deal comes from the toppings. Obligatory is a fruit chow. It’s sour, sweet, salty, and hot at the same time. If you can spare the time, make also the green seasoning for the cucumbers. 
Hands-on Time 30 mins
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

Shopping list

  • 2 cans garbanzo beans rinsed, (15.5 oz each)
  • 1 can pineapple chunks drained (keep the liquid), 20 oz
  • 1 bunch cilantro finely chopped
  • 1 English cucumber grated
  • 8-16 Flat bread of your choice (e.g. naan or Mexican tortilla)
  • 5 cloves garlic grated
  • 1 shallot finely chopped
  • 1-3 lime for juice
  • oil
  • salt & pepper

Doubles Culinary Spice Kit

  • Pouch [1] cumin, amchoor, turmeric, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander,  cayenne, cilantro, garlic, cardamom, black pepper, cinnamon 
  • Pouch [2] Scotch bonnet pepper

Instructions
 

Pineapple Chow

  • In a BOWL, mix the pineapple chunks with 1/4 cup cilantro and half of the garlic.
  • Add to taste: pineapples can liquid, lime juice, Doubles [2] spices, and salt. Mix well.
  • Cover and let rest for 1/2-2 hours.

Cook

  • In a large POT, 2 tbsp oil over medium heat.
  • Add the shallots and half of the garlic.
  • Fry over medium heat until the shallots turn translucent.
  • Add the garbanzo beans and Doubles [1] spices. Mix well.
  • Add 1 1/4 cup of water and salt & pepper to taste.
  • Cover and bring to a boil.
  • Reduce the heat to medium-low.
  • Cook for 15 minutes.
  • Mash some of the beans with a fork or potato masher.
  • Add 1 tbsp cilantro.

Flatbread

  • In a PAN, quickly reheat or fry the bread with some oil or heat the tortilla without oil.

Serve

  • Serve the beans on flatbread, topped with pineapple chow, and cucumber.
  • Enjoy!

Notes

  • Substitute pineapple with mango,
  • Substitute cilantro with parsley or chives.
  • Substitute some beans with ground meat.
  • Prepare a cucumber chutney with our online recipe.
Keyword amchoor, cardamom, curry leaves, fenugreek, Scotch bonnet pepper, turmeric
South American Pink Pepperberries

South American Pink Peppercorns

South American Pink Peppercorns

Pink Peppercorns

Pink peppercorns are similar to peppercorns in appearance and taste. However, they are actually not peppers. They are mild and more like berries, and grow on a South American tree. 

Notice the distinct fruity flavor when they melt on your tongue. Pink peppercorns are best when not cooked or added at the end of cooking.

Try one of our recipe inspirations as a starting point for your own creativity.

Recipe Options

Healthy Breakfast for Valentine's Day

Color a chia pudding with red berry puree or juice. Top with a pink peppercorns in the shape of heart.

Coconut Panna Cotta

Dissolve 1 tsp agar-agar in 1.5 cups coconut milk. Boil 5 minutes over low heat. Mix in 2 tbsp lime juice, 1 tbsp agave syrup or honey, and 0.5 cup heavy cream. Season with salt and vanilla to taste. Boil 5 minutes over low heat. Fill in glasses. Keep them 2 hours in the fridge. To serve, top with mango-purée and pink peppercorns.

Caprese with Pears

Cut 16 oz mozzarella, 3 tomatoes, and 2 pears in 1/2 inch cubes. In a small bowl, mix 1 tbsp aceto balsamico, 1 tbsp olive oil, and 2-3 tsp pink peppercorns. Toss sauce over cubes. Season with salt and chili powder to taste. Let rest 10 minutes

South American Pink Peppercorns
Cuban Vaca Frita

Cuban Vaca Frita

 

Cuban Vaca Frita

Cuban Vaca Frita

This popular Cuban dish is fresh and juicy. It’s very easy to cook, though it takes some patience. The key to vaca frita or "fried beef" is slow-cooked beef the Cuban way. You can prepare this step in advance. Quick frying is the second and last step in the preparation.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Cuban
Servings 3

Ingredients
  

  • 1.25 lb brisket or skirt steak
  • 1 green bell pepper quartered
  • 1 green bell pepper halved & sliced
  • 1 large onion quartered
  • 1 large onion halved & sliced
  • 5 cloves garlic or more to taste
  • 2 limes or lemons for juice
  • olive oil
  • salt & pepper

Vaca Frita Culinary Spice Kit

  • Cumin, orange peel, ancho chili, oregano

Suggested Sides

  • cooked rice
  • a fresh salad
  • black beans recipe in the notes
  • fried plantains recipe in the notes

Instructions
 

Step 1: Cooking & Shredding the Meat

  • In a POT, add meat, the quartered bell pepper & onion, 2 cloves garlic, and salt to taste.
  • Cover with water. Close and bring to a boil.
  • Turn heat to low. Cook at least for 2 hours until the meat starts to fall apart.
  • Take the meat out. Shred it into 1/2-inch thick chunks. Keep the broth. Set aside.

Step 2: Frying the Vegetables

  • In a PAN, heat 1/2 cup of oil over medium heat.
  • Fry sliced onion and bell pepper with a pinch of salt until the onions are translucent.
  • Scoop the vegetables out. Set aside.
  • Keep the remaining oil in the PAN.

Step 3: Frying the Meat

  • In the same PAN, add meat, 3 cloves chopped garlic, and Vaca Frita spices.
  • Fry over medium heat for about 5-10 minutes until the meat is golden brown but not crisp.

Step 4: Finale

  • Return the vegetables to the PAN to reheat.
  • Turn off. Add 2-3 tbsp lime juice and salt & pepper to taste.

Serve

  • Serve with your preferred sides.
  • Optionally, add more lime juice.
  • Enjoy!

Notes

  • Substitute beef with chicken thighs. 
  • Optionally, add up to 1 cup of the broth in step 4).

Recipe changes for variation with Mojo Sauce (spiced fried onions):

  • (Step 2) Fry onions and bell peppers separately.
  • (Step 4) Return only the bell peppers to the PAN and don't use lime juice.
  • New Step: To mix the Mojo sauce, place fried onions in a BOWL and season with lime juice and optionally chili or chipotle to taste.
  • (Serve) Top with Mojo sauce.

Recipe for fried plantains as a typical side:

  • Peel 2-3 plantains and cut them into 1/2 inch slices.
  • In a PAN, heat 1/4 cup of oil over medium heat.
  • Fry plantain slices until they turn golden on both sides.
  • Season with salt to taste.

Recipe for black beans as another typical side:

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add 1 can black beans (rinsed).
  • Season to taste with salt, cumin, and black pepper.
  • Fry beans for a couple of minutes.
  • Add 1/2 cup of the broth from step 1 (cooking the meat).
  • Cover the POT and bring to a boil.
  • Reduce heat to low, and simmer for 10 minutes.
Keyword ancho, chipotle
Aruban Keshi Yena

Aruban Keshi Yena

 

Aruban Keshi Yena

Aruban Keshi Yena

Aruba, Bonaire, and Curaçao, also known as the ABC islands, are Dutch isles in the north of Venezuela. Keshi Yena is very popular in Aruba and Curaçao. It's said that slaves invented this dish. They filled the shell of a large Edam or Gouda cheese with whatever leftovers they could find.
If you are not a cheese fan, you can use less or no cheese. The filling is also delicious as a sauce with or without tomatoes for pasta or pizza.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

  • 1 lb ground meat*)
  • 2 cups diced tomatoes from a can
  • 1 green bell pepper chopped
  • 18-24 oz cheese**) sliced
  • 4-6 cups cooked rice
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 eggs
  • oil butter, salt

Keshi Yena Culinary Spice Kit

  • Black peppercorn, garlic, onion, chili pepper, oregano, sage

Recommended

  • 1 tsp capers
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • 1 tbsp fresh parsley chopped

Instructions
 

  • (1) In a PAN, heat 2 tbsp of oil over medium heat.
  • Add onions, garlic, bell pepper, meat, Keshi Yena spices, and salt to taste.
  • Stir-fry until the meat is crumbled and cooked.
  • (2) Add tomatoes and your choice of the recommended ingredients.
  • Add salt to taste. Mix well.
  • Cook over medium-low heat for 15 minutes.
  • Stir occasionally. Set aside.
  • (3) Preheat the OVEN to 350°F.
  • (4) Grease a non-sticking BAKING DISH or 3-4 BAKING BOWLS with butter.
  • Line the bottom and sides of the BAKING DISH completely with overlapping cheese slices.
  • (5) In a BOWL, whisk the eggs.
  • Stir them into the sauce and pour all into the BAKING DISH.
  • Cover completely with cheese slices.
  • (6) Bake in the OVEN until the cheese is soft and golden brown.
  • Serve keshi yena with rice.
  • Optionally, add a fresh salad.
  • Enjoy!

Notes

Substitute ground meat with shredded or chopped cooked meat, or (partly) with vegetables, for instance, mushrooms, green beans, or eggplants.
*) Chicken and beef are popular. Veal or pork work as well.
**) Edam, Gouda, Cheddar, or your preferred cheese.
Keyword garlic, onion, oregano, sage