Cochinita Pibil
A Yucatecan slow-roasted marinated meat dish wrapped in banana leaves and cooked underground in a pib oven. The achiote marinade gives the meat its signature vibrant orange-red color and earthy citrus flavor.
Nutrition & Info
Instructions
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1
Blend the achiote paste with orange juice, lime juice, garlic, cumin, oregano, black pepper, and salt into a smooth, vivid red-orange marinade.
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2
Score the lamb shoulder deeply on all sides, rub the marinade into every cut and crevice, then cover and refrigerate overnight to allow the flavors to penetrate fully.
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3
Line a large roasting pan with softened banana leaves, place the marinated meat on top, fold the leaves over to create a sealed package, and cover tightly with foil.
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4
Roast in a 150-degree oven for three and a half to four hours until the meat is so tender it shreds effortlessly with a fork and the juices run rich and red.
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5
Shred all the meat and mix it with the accumulated cooking juices, then serve on warm corn tortillas topped with pickled red onion and a slice of fiery habanero pepper.
Did You Know?
Traditional cochinita pibil is cooked in a pib, an underground Mayan earth oven, and the dish dates back to pre-Columbian times when it was prepared for the Day of the Dead celebrations.
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