Eduardo Limon

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Spaghetti with Pibil Maiale

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This recipe for spaghetti with pibil maiale is a fusion of Yucatecan and Italian cuisine, it has an explosion of pasta and the taste of pibil.
Learn more about Eduardo Limon


6 portions
  • 1 banana leaf
  • 2 red onions
  • 150 grams annatto paste
  • 2 oranges, the juice
  • 3 cloves garlic
  • 1/4 cups white vinegar
  • 1 teaspoon salt
  • ground black peppers, to taste
  • 1 cup Water
  • 700 grams pork leg
  • 1 package spaghetti
  • 1 red onion
  • 1/2 cups olive oil
  • habanero peppers, to taste
  • 1 tablespoon oregano
  • salt, to taste
  • 3 lemons, the juice


Roast the banana leaf and reserve, with the orange juice dissolve the annatto paste, once done, mix with the other ingredients, bathe the leg with the previous mixture, and let it rest for 2 or 3 hours. In an Express pot, arrange the leg along with the mixture and then cover the meat with the banana leaf and cook for 45 minutes. Let it cool and shred.
While the spaghetti packet is being cooked in hot water with sea salt, and as long as the pasta is "al dente" it is strained.
The sauce is prepared by filleting in julienne the purple onion and the habanero peppers; Then add the olive oil, oregano, salt and juice of the lemons. Let it rest for about an hour so that the flavors mix.


To serve, place a sheet of roasted plantain on a plate, the spaghetti, place the hot, shredded meat on top of it, bathe it with the stew of the same meat, and place the habanero sauce on top.


It is recommended to serve with white bread.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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