Recipe

Cochinita Pibil Recipe

	Vainwi / All my dishes 9 months, 2 weeks ago Traditionally made with pork, I use chicken. This is the Robert Rodriguez version from Once Upon a Time in Mexico. So good you might get whacked for making it. "El, you really must try this because it's puerco pibil. It's a slow-roasted pork, nothin... More Prep:720m Cook:240m Servings:8	Vainwi
	mexican flavorful

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Fans

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Ingredients

3 lbs of chicken parts, skinned and slashed to allow marinade to penetrate (can also use pork butt cut into 2" cubes)

1 lb of banana leaves (you can seal the dish with foil, but the banana leaves create a better roasting atmosphere)

For the marinade (anchiote paste):

3 tbls annato seeds

1 tbls salt

2 tsp peppercorns

4 whole allspice

1 tsp cumin

1/4 tsp whole cloves

4 minced garlic cloves

4 habaneros, seeded, deveined (more or less as desired)

1/4 cup orange juice

1/4 cup white vinegar

juice of 3 lemons

"splash" of your finest tequila

Directions

Mix all dry dry spices in a coffee grinder or spice mill. Grind it well, to a fine powder. (Hint: use this coffee grinder *only* for spices...)

In a blender or food processor, blend everything together.

In a ziplog bag add the meat and marinade. Shake it up well. Marinate for 12-24 hrs, shaking 2-3 times.

Line a baking pan with the banana leaves - you are going to be wrapping the meat in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package". Dump the meat and marinade into the pan, wrap it the rest of the way with banana leaves. Put some more leaves on the top. Cover the whole thing with foil and seal the edges - don't let any steam escape. I've also used a pressure cooker (no banana leaves) with good results.

Bake at 325' for 4 hours.

Serve over a bed of white or mexican rice. Garnish with a tomato wedge and a fresh jalapeno or serrano pepper.

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