I like to cook new things, especially cuisines from other countries! On days I feel adventurous I pull out my favorite cooking book, Around the World in 450 Recipes, and pick out something creative. Today I was feeling the culinary vibe and also crazing one of my favorite Mexican foods- Cochinita Pibil Tacos! Even though that recipe isn't in my cookbook, it's on the side of the Achiote paste box. So took out the Achiote paste and vineagar, cooked the chicken and set to work making the best mariniated meat in Mexico! To make Cochinita, you need 1 ounce of Achiote paste to 1/2 cup of vineager and cooked shredded chicken. Notice the ratio- 1 ounce paste/1/2 cup vineagar. But it didnt seem like enough. In Mexico, the meat was so juicy and covered with the flavor, I wanted to recreate that. So, I probably poured 2 cups of vineagar into my marinade! Feeling really good, I let it sit for an hour in the refrigerator to "soak up the flavor" before Pablo came home from work for lunch. I was so excited to have tacos ready for him when he came home! 10 minutes before he walks in the door, I start warming up the meat on the stove, cutting up onions and cilantro, warming tortilla shells, and taking victory photos. I was feeling pretty good about myself!
Well, Pablo comes homes and loves the way it looks! We start building our tacos with all the fixings, when we both take a bite of chicken. We might as well had bitten into a solidified version of White Vineagar! It was pretty bad! Immediate action was taken- Washing the chicken in a strainer and cooking it over the stove over high heat in a hope that vineagar would evaporate and leave the chicken! Unfortuneatly, even with Pablo's culinary skill, the meat a la vineagar could not be saved! So, I learned today that there are recipes and cookbooks for a reason- in my next Cochinita adventure I'll be pulling out the measuring cups AND trusting the recipe!

