Cochinita pibil is a typical dish of the Yucatan region of Mexico. Formerly the Mayans cooked it in an underground oven, but now it can be prepared in a conventional oven, marinating it all night. It is served with pickled onion and habanero pepper.
Learn more about Lorenza Ávila
Ingredients8 portions
Preparation
Cut the meat into pieces of about 2 inches (5 cm) and place them in a bowl. Dilute the achiote in orange juice and vinegar.
Add spices and garlic to the orange juice. Pour this liquid over the meat, cover with a cloth and marinate in the refrigerator for at least 5 hours, preferably overnight.
Preheat the oven to 165° C (325°F). Hold the banana leaves directly over the fire for a few minutes until they soften. Line a tray or container with the banana leaves, letting them protrude to wrap around the cochinita meat.
Place the marinated meat on top of the leaves, and soak 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 so soft that it almost falls apart. If it is not tender enough, return to the oven for 30 more minutes.
Three hours before serving, prepare the purple onion sauce. You can look for the recipe in Kiwilimon as Purple Onion Sauce.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: