Try this delicious cochinita pibil recipe that will drive you crazy, as it has that sweet and sour touch of orange that uniquely complements the pickled onions, making you addicted to its flavor.
50 milliliters apple cider vinegar, for the pickled onions
150 milliliters water, for the pickled onions
1 teaspoon salt, for the pickled onions
1/2 teaspoons oregano, for the pickled onions
Preparation
20 mins
1h
Low
Preheat the oven to 190°c
Blend the water, orange juice, achiote, onion, garlic, pepper, oregano, cumin, and salt.
Marinate the pork for 30 minutes with the previous mixture. Mix thoroughly.
Pass the banana leaves over the stove burners to soften and make them flexible, without burning them.
Arrange the banana leaves in a baking dish, pour in the marinated pork with its juice, cover with the banana leaves, and bake for approximately 1 hour.
Check the cooking time; if the pork is well cooked, serve.
Sauce: roast the habanero peppers on a griddle until soft and cooked, blend with water, vinegar, and salt. Set aside.
Pickled onions: slice the onion very thinly, place them in a bowl, add water, vinegar, salt, and oregano. Mix thoroughly and set aside.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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