Cochinita Pibil

Cochinita Pibil Ingredients

3/4 c Annatto or Achiote paste	1 ts Dried oregano
10 Cloves garlic; chopped	1 ts Sea salt
1 1/2 c Orange juice	2 ts Black pepper; freshly ground
2 Limes; juiced	4 lb Pork butt; cut into 2-inch
8 Bay leaves; crumbled	1 lb Banana leaves; softened over
2 ts Cumin seeds	2 White onions; sliced 1/2
1/2 ts Cinnamon	5 Roma tomatoes; sliced 1/2
2 ts Ground thyme	4 Anaheim chiles; roasted,

Instructions for Cochinita Pibil

In a mediumsize bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours. Preheat the oven to 300 degrees. Heat a dry castiron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve. Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 21/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes. Unwrap and serve with pickled shallots. Yield: 8 to 10 servings 10/11/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6284 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 16:34:08 -0600 (CST) From: Pat Asher

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Banana	Bay Leaves	Chile	Cinnamon
Cumin	Garlic	Lime	Onion
Orange	Oregano	Pork	Salt
Thyme	Tomato

for flavor and categorization

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