[CH] Mex -3- Cochinita Pibil

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Yucatan cuisine often features seasoning with a native sour orange. We
could substitute Seville oranges, Kumquats (Cumquots), or Philippine
calamondins or even half orange juice and half lemon juice.

A true Yucatan Pibil is meat wrapped in banana leaves and barbecued in a
fire pit. This is a kitchen oven version.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cochinita Pibil (Yucatan, Merida, Mexico)
 Categories: Mexican, Pork, Chilies
      Yield: 4 Servings
 
      2 lb Pork (variety of pieces)
      5    Garlic cloves
      1    Orange (acid)
      1 c  Vinegar
  1 3/4 oz Condimento de Achiote *
           Side Dish 1: "Xnipec"
      1 md Onion
      4 md Tomatoes (red)
      1    Chile Habanero; optional
    1/2 c  Cilantro chopped;
           Optional
      1    Garlic clove
      1 ts Oregano
           Side Dish 2:
      3 md Red onions (or white)
      1 c  Vinegar
           Salt and Pepper
 
  Mix the garlic, salt, and achiote condimento.  Add orange juice and
  vinegar.  Use this mixture to cover the pork  Cook in oven cover at
  400 degrees until done.  Add water if needed.
  
  Side Dish 1 Xnipec: Cut the tomatoes into cubes, chop onions, and mix
  with cilantro, chile habanero and garlic. Serve as a side dish.
  
  Side Dish 2: Chop the onion and mix with vinegar, pepper and salt.
  Prepare tacos and top with onion/vinegar mixture.
  
  *The "Achiote condimento" do not have substitution, you can find it in
  Mexican stores, is one of the most popular mexican condiment.
  
  Recipe By: Patricia Wriedt - Mexico City
 
MMMMM
 

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