Dissolve the achiote in a bowl with 1 cup of sour orange juice and ½ cup of Clemente Jacques ® White Vinegar.
Add the meat in cubes and cover with the marinade. Season with salt and pepper, chopped garlic, and spices. Cover and refrigerate overnight.
Preheat the oven to 165°C. Line a dish with banana leaves or aluminum foil if you cannot find them.
Place the marinated meat in the center, drizzle with a little lard or oil, and cover completely. Bake for approximately 2 hours. Check the meat; if it is not falling apart yet, cook for another 20 minutes.
To make pickled onions: Finely chop or slice the red onion, add half a cup of orange juice, vinegar, salt, oregano, and pepper.
Disinfect the lettuce, separate the leaves. Place a little shredded cochinita pibil in the center, add some onions on top, and drizzle with Clemente Jacques ® Mango Habanero Dressing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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