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Cochinita Pibil
6 Servings
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Cochinita Pibil Ingredients
ONE DAY AHEAD:
1 ts
Salt
3 1/2 lb (to 4-1/2)
pork
--
3 tb Seville
orange
juice -or-
Preferably
Mild
white vinegar
End of
loin
-- with fat
2 lg Pieces
banana
leaf
2 ts
Salt
ON SERVING DAY:
2 tb Seville
orange
juice (see
Dutch oven
Note)
The wrapped meat
Spice grinder
1/2 c Cold water
1 tb Achiote seeds (heaping)
SALSA:
1/4 ts
Cumin
seeds
1/2 c
Onion
-- very finely
1/4 ts
Oregano
Chopped
12
Peppercorn
s
3
Chile
s habaneros -- very
3 Whole
allspice
Finely chopped
40 Milliliters
Garlic
-- peeled
1/2 ts
Salt
1/8 ts Powdered
chile
seco (may
2/3 c Seville
orange
juice
Substitute hot
paprika
)
Instructions for Cochinita Pibil
Pierce the pork all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice. Set aside while you prepare the seasoning paste. Grind the achiote seeds, cumin, oregano, peppercorns and allspice together to a fine powder. Crush the garlic together with the chile seco, salt and 3 tablespoons Seville orange juice and mix with other powdered spices. The mixture should be a thick paste. Coat the pork with the paste. Lightly sear the banana leaves over a bare flame to make them more flexible. Wrap the meat up in them and leave to season in the refrigerator for at least six hours or overnight. ON SERVING DAY: Preheat oven to 325 degrees. Place a rack at the bottom of the Dutch oven and cover the dish with a tight fitting lid. Cook for 2 1/2 hours. Turn the meat and baste it well with the juices at the bottom of the pot. Cook for another 2 1/2 hours, or until the meat is soft and falling off the bone. Meanwhile, prepare the salsa: mix all ingredients together. Set aside to season for about 2 hours. Serve in a separate dish. After cooking, shred the meat roughly. Pour the fat and juices from the pan over it. Serve hot, with tortillas and the sauce so that each person can make his or her own tacos. NOTE: A rough approximation of Seville orange juice may be attained through the following: For 1/2 cup blended juice, combine 1 teaspoon finely grated grapefruit rind, 3 tablespoons orange juice, 3 tablespoons grapefruit juice and 2 tablespoons lemon juice. Recipe from _The Cuisines of Mexico_ by Diana Kennedy Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Cuisine:
Mexican
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Ingredient Insight - look inside this recipe
Allspice
Banana
Chile
Cumin
Garlic
Onion
Orange
Oregano
Paprika
Peppercorn
Pork
Salt
White Vinegar
Meats
Mexican
Corn
Garlic
Onion
Orange
Orange Juice
Oregano
for
flavor
and
categorization
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