Practical way to Producing Tasty Cochinita pibil

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Cochinita pibil

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Below are the ingridients that are needed to cook a remarkably good Cochinita pibil:

  1. Prepare 1.5 kg of pork (shoulder).
  2. Get 500 g of achiote.
  3. Provide 100 ml of sour orange juice.
  4. Take 1/4 cup of salt.
  5. Take 2 tbsp of allspice (grounded).
  6. Prepare 4 of bay leaves.
  7. Provide leaf of Banana.
  8. Get of Las Salsas.
  9. Prepare 1 of red onion.
  10. Take 4 of habaneros.
  11. Prepare of Garlic powder.
  12. You need of Lime.
  13. Provide of Olive oil.

Ready with the ingridients? Below are the steps on producing Cochinita pibil:

  1. Mix the achiote with the sour orange juice until achiote is diluted into a soft paste.
  2. Add the allspice and salt to the achiote paste.
  3. Cut the pork in small-ish cubes and mix them.with the achiote. Don't forget to add the shoulder bones.
  4. If possible let it sit for a whole day..
  5. Make a cover with banana leaf on your pressure cooker.
  6. Add the pork with achiote into the cooker and add some bay leaves inside.
  7. Cover the recipient with another banana leaf.
  8. Cover with water until it reaches the banana leaf cover.
  9. Cool for 60 minutes.
  10. Chop the red onion and mix with sour orange, a tbsp of olive oil, salt and garlic powder to taste..
  11. Make some "habaneros toreados" by passing them through the fire..
  12. Cut them and mix with lime, salt and tbsp of olive oil..
  13. Take the meat out of the cooker, and shred it..
  14. Heat some tortillas, add cochinita, red onion and some habanero, and enjoy..

La cochinita pibil es un plato típico de la gastronomía yucateca, México. Esta receta consiste en carne de cerdo adobada con achiote que originalmente se preparaba envuelta en hoja de plátano en un. Cochinita pibil is a pork dish with origins in Mexico's Yucatan area. Cochinita pibil is characterized by the red color of the meat, imparted by the annatto seeds from the marinade. The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours.

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