A delicious cochinita presented on toast to change the typical presentation of this Mexican stew. You'll love it!
Learn more about María Fernanda Hernandez
Ingredients8 portions
Preparation
Cut the meat into pieces of about 5 cm and put it in a bowl. Dilute achiote in orange juice and vinegar.
Add the spices and garlic to the orange juice. Pour this liquid over the meat, cover with a cloth and marinate in refrigeration for at least 5 hours. (Preferably marinate all night.)
Preheat the oven to 165 centigrade (325 F). Hold the banana leaves directly on the fire for a few minutes until they soften. Forrrar a tray (or container) with banana leaves, letting them protrude to wrap the cochinita.
Place the meat and marinade on the leaves and bathe with the melted lard. Fold the ends of the leaves so they do not burn. Cover with aluminum foil.
Bake for 2 hours, or until it is so soft that it almost breaks down. If it is not tender enough, return to the oven for 30 more minutes.
Three hours before serving, prepare the purple onion sauce (see recipe for Purple Onion Sauce in kiwilimon).
Serve on toast with avocado and fresh cheese.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Roast Beef with Creamy Mushroom Sauce
Mac and Cheese Pizza with Chorizo
Cold Cake of Cookies and Cream
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: