Yucatan Pork Baked in Banana Leaves: Cochinita Pibil

1. 1

   Run the banana leaves under warm water for about 5 minutes to defrost.

2. 2

   Line a medium baking dish with the banana leaves.

3. 3

   Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth.

4. 4

   In a large bowl, rub the achiote mixture into the meat.

5. 5

   Place the meat in the prepared baking dish.

6. 6

   Wrap the meat with banana leaves.

7. 7

   Cover container and refrigerate for 24 hours.

8. 8

   After meat has marinated, preheat oven to 375 degrees F.

9. 9

   Add 1 cup water to the baking dish.

10. 10

    Bake the meat until fork tender, about 2 hours.

11. 11

    Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side.

12. 12

    Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.

13. 13

    2 medium red onions, thinly sliced

14. 14

    3 cups water

15. 15

    1 cup cider vinegar

16. 16

    1 tablespoon kosher salt

17. 17

    Combine all ingredients in a large bowl.

18. 18

    Cover and refrigerate for 2 hours before serving.

19. 19

    8 habanero chiles

20. 20

    1/2 cup orange juice

21. 21

    1/4 cup lime juice

22. 22

    1/4 cup lemon juice

23. 23

    2 teaspoons salt

24. 24

    In a dry skillet, lightly toast the habanero chiles.

25. 25

    Stem, seed, and roughly chop the peppers.

26. 26

    Combine all ingredients in a blender until smooth.

27. 27

    Pour into a small serving bowl.

28. 28

    Cover and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.