Cochinita pibil
Pork in an achiote and sour orange marinade, baked in banana leaves.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Slake the achiote paste with the juice of two oranges, the grapefruit and the lime to a thin slurry.
Add the crushed garlic, oregano, cumin, salt and pepper and mix it smooth.
Coat the pork in the marinade, working it in by hand, and refrigerate overnight.
Pass the banana leaves over a flame and line a deep dish with them, overlapping and with an overhang.
Put in the pork with its marinade, fold the leaves over and seal the dish with two layers of foil.
Bake at 150 °C for four hours without opening it.
Pickle the sliced red onion with the habanero in the juice of the remaining oranges. Shred the meat and serve with tortillas.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.