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Cochinita pibil: Difference between revisions
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Preparation of traditional cochinita or puerco pibil involves [[marinating]] the [[meat]] in strongly acidic [[citrus juice]], coloring it with [[annatto seed]], and [[roasting]] the [[meat]] while it is wrapped in banana leaf. [[Tin foil]] now provides a modern substitute. | Preparation of traditional cochinita or puerco pibil involves [[marinating]] the [[meat]] in strongly acidic [[citrus juice]], coloring it with [[annatto seed]], and [[roasting]] the [[meat]] while it is wrapped in banana leaf. [[Tin foil]] now provides a modern substitute. | ||
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Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to [[Roast|roast]] it. The Mayan word "pibil" means "buried". | Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to [[Roast|roast]] it. The Mayan word "pibil" means "buried". | ||
===Ingredients=== | ===Ingredients=== | ||