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Cochinita Pibil --- with Beef, is it doable or am I delusional?

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Cochinita Pibil --- with Beef, is it doable or am I delusional?

l
laterible | | Aug 31, 2013 12:23 PM

So I had my heart set on making cochinita pibil for a holiday dinner for 15 people (Jewish new Year) and foolishly thought I could just sub in a different meat. But now that I am looking at it, it doesnt sound like the best idea. The reason I am fixated is that I want to impress relatives with the exotic banana leaves... even plantains... I looked around for beef or lamb in banana leaves and there are 2 options that come up:
Lamb Barbacoa http://www.patismexicantable.com/2012... OR
Beef with Guajillo saucehttp://www.food.com/recipe/beef-with-guajill...
oh yeah- and I even found an Omani lamb option...

I am now finding myself getting confused with the flavors and the cuisine (Mex vs ME) especially as the Barbacoa includes garbanzos which immed takes me to the ME.... I was going to use a rub of chiles and achiote and then have corn tortillas, but now that doesnt seem like it would work very well.
I need some clarity, some good advice and a dose of reality...
Thanks for all replies and suggestions (asap)!

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