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Pork Leg Amara to Cochinita Pibil.
Proan Carne
Give a special touch to this pork leg with the flavor of typical Mexican seasonings. Cook this easy recipe for Pork Leg Amara to Cochinita Pibil wrapped in banana leaves to highlight the flavors of each ingredient.
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Ingredients
4
Servings
1 pork leg, Amara
80 grams achiote paste
1 kilo orange
300 milliliters white vinegar
400 grams lard
20 grams coarse salt
500 grams red onion
10 grams Habanero chile
150 milliliters lime juice
500 grams banana leaf
2 liters water
7 grams oregano
1 kilo tortillas
20 grams fresh cilantro
3 avocados
350 grams salsa, xnipec
Preparation
10 mins
0 mins
Low
Blend the achiote with white vinegar, the juice of the oranges, and grain salt. Reserve.
In a pot or an insert, place the meat (leg), score the leg with a knife without touching the meat.
Spread the lard over the skin.
Pour everything you reserved from the blender and try to cover the entire meat with the achiote marinade. Then add water.
Place the red onion in quarters and the habanero pepper on each leg.
Cover very well with banana leaves, plastic wrap, and aluminum foil in that order.
Preheat the oven to 200°c and place the meat inside. Then lower the temperature to 140°c.
Bake for 8 hours without interruption.
Place the shredded cochinita on a tortilla and serve with salsa and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
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