Pork Leg Amara to Cochinita Pibil.

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.
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.
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