INGREDIENTS
- 1 cup of orange juice
- Salt to taste
- 1 cup of sour orange juice
- 2 habanero peppers roasted and chopped
- 2 red onions, sliced
- For the pickle
- Vegetable oil
- 2 banana leaves
- 6 tablespoons of achiote
- 2 kg of pork (solid and rib)
- 4 tablespoons ground oregano
- 10 arbol chili peppers
- 2 cloves
- 1/2 tablespoon of cumin
- 1 teaspoon of pepper
- 1 cinnamon stick
- 4 heads of garlic
INSTRUCTIONS
- To make the marinade: in a refractory, mix all the
- ingredients and let stand 24 hours at room temperature.
- In a comal roast the banana leaves, remove them; also roast half of the garlic, cinnamon, cumin, cloves and chilies.
- Put them in the blender, add the pepper, oregano, annatto and orange juice and process to make the marinade.
- Spread it on the meat (it should be well covered) and wrap it in the banana leaves; Wrap this package in foil and let it sit in the bottom of the refrigerator overnight.
- Bake, in a preheated oven, for 1.30 hours at 200 ° C, or until cooked. Or in the pressure cooker, 50 minutes after the steam escapes.
- Let the package cool, remove the aluminum and the banana leaves and shred the meat. Serve with the pickle.
Hunger? Read on and learn how to make roast suckling pig . This dish is delicious and unique, so much so that it will captivate everyone’s palate at home. Take note of the necessary ingredients and do not forget any when you go to the supermarket.
3 IMPORTANT THINGS THAT EVERY LOVER OF COCHINITA PIBIL HAS TO KNOW
- This dish is originally from the state of Yucatán. Its key ingredients are pork and achiote.
- It arises in pre-Hispanic times where it used to be cooked on November 2 during the meal of the souls or “Hanal Pixan”.
- Before colonial times, venison, peccary, pheasant or wild turkey meat was used to prepare cochinita pibil.
Do not forget to share this delicious recipe with your mother or best friend so that they also decide to cook this traditional dish of Yucatecan cuisine. Enjoy!
How was our baked pibil suckling pig like?
