robert rodriguez’s recipes

from his « 10 minute cooking school » segments on sin city and once upon a time in mexico.

breakfast tortillas


2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter (or lard)

Crumble together until coarse (like corn meal) with pastry cutter.

Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound.

Knead sticky dough in hands or in mixer for 2 minutes, until smooth and elastic.
Break dough up into 8-10 golf-ball-sized balls.
Dampen cloth with warm water and let cloth sit on dough for 20 minutes

Pre-heat pan to medium-high.
Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer.


heat frying pan on medium-high. peel & chop 1 big potato, fry with corn oil, a pinch of kosher or sea salt & pepper. cook until crisp and not too toasted.

heat frying pan on med-high heat. dice 4 corn tortillas & fry them with the oil used to fry the potato. resalt & repepper the potato to your liking. dice 1 tomato, 1 onion and 1 jalapeno pepper.

once corn tortillas are done, drain them. salt and pepper, remove oil from pan. cook the tomato, onion & jalapeno for a few minutes.

heat pan to med-high heat & melt some butter in it. in a bowl, mix 3 eggs and about 1/4 – 1/2 cup milk. turn heat to medium, then add eggs. add potato. don’t swirl around too much, let it set, and then when you do move the eggs, flip them slowly around. let them cook, but don’t overcook, close heat before it overcooks.

repeat for the tomato & tortilla mix (mix 3 eggs & same amount of milk). cook eggs the same way, mixing in tomato mix & fried tortillas this time.

puerco pibil
(get a coffee grinder only for your spices)

5 tbsp. annatto seeds
2 tsp. cumin seeds
8 allspices (tiny pellets)
1/2 tsp. clove sticks
1 tbsp black pepper
grind in blender to a fine dust.

1-2 habanero peppers
1/2 cup orange juice
1/2 cup white vinegar
2 tbsp. salt
8 cloves garlic
5 lemons
A splash of tequila
5 lbs. pork butt
Banana Leaves or aluminum foil

slice habanero pepper(s), take seeds & vein out to wimp it down. leave a few seeds if you want a bit more heat.

pour in blender the orange juice, white vinegar, chopped habanero & spices. blend well. add salt & garlic, the juice of 5 lemons and a dash of the best tequila you can find. reblend so it’s really smooth.

cut & dice the pork butt into 2 inch squares. set in large ziploc, add sauce, turn & shake to cover all meat.

line cooking pan with banana leaves or aluminum foil. pour meat, cover with more banana leaves & foil. wrap it tight so no steam escapes. roast slowly at 325F for 4 hours. serve over a bed of white or spanish rice.

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