Pibil is a cooking method. This term comes from the Mayan word pib which means buried. Here we present a practical method using the Express Pressure Cooker® to achieve delicious flavors.
In a large glass or ceramic bowl
dissolve the achiote paste with the
lemon and orange juices; season with
salt.
Pour over the meat and mix.
Cover and let marinate in the refrigerator
for 4 hours or overnight.
Grill
the banana leaves, holding them
with your hands directly over the
flame until softened. Line the
bottom of the Express Pressure Cooker® with the banana
leaves.
Place the marinated meat
on the leaves and drizzle with vegetable
oil or melted lard. Fold
the ends of the leaves over the meat
lightly moistening them with
water and cover with aluminum foil.
Close the Express Pressure Cooker® and place the pressure regulator on it, put it on the stove
on high flame for about 25 minutes
or until constant steam
comes out; lower the flame to medium and
cook for 30 minutes.
Remove the
Express Pressure Cooker® from the heat, let cool,
remove the pressure regulator, open
the Express Pressure Cooker® and you’re done!
Let cool
slightly, shred and serve in its
broth. Serve with corn
tortillas and habanero chili sauce.
For the sauce:
Chop the chiles. Mix all the ingredients
in a small bowl
and let marinate for at least
two hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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