An exquisite Yucatecan dish made with pork or chicken with personal touches; serve this dish with corn tortillas or tostadas according to each person's taste.
Blend the achiote, pepper, oregano, vinegar, water, and the juice from sour oranges (if unavailable, use regular oranges and add a little more vinegar) and salt.
Pork (preferably a combination of ribs and lean meat) or chicken (breasts) is marinated with the blended mixture and left to marinate overnight if possible.
It is cooked in a pressure cooker for 30 minutes (pork) or 10 minutes (chicken); once it releases steam and the valve is put on, some add banana leaves, but it tastes just as delicious without them.
Shred the meat. Pour the remaining juice from the pot over it and serve immediately, accompanied by habanero chili sauce.
For the sauce, finely slice the chiles, julienne the onion that has been blanched in boiling water, add a splash of vinegar and a pinch of salt; mix thoroughly and serve it with a warm tortilla and meat taco.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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