We bring you a traditional Yucatan dish in which marinated meat is essential for you to taste a little of Mexico:
Ingredients:
Sauce:
½ stick of achiote paste
1 ½ cups of sour orange juice
1 pinch of cumin powder
1 teaspoonful of oregano
3 cloves garlic, minced or crushed
2 hydrated guajillo peppers without veins or seeds
½ teaspoon cloves
1 teaspoon of black pepper
Cochinita:
½ kilo of Toluca marinated meat
2 green banana leaves
1 tablespoon of salt
1 tablespoon of pepper
1 red onion, julienned
2 habanero peppers, julienned
How to make it:
1. Prepare the sauce: Mix the achiote paste with the spices, sweet herbs, sour orange, salt and butter until everything is integrated and reserve
2. Put the green banana leaves on low heat to make them more elastic. With one of them, cover a refractory. Put the Toluca marinated meat in the refractory covered with the banana leaf
3. Spread all the sauce on the meat. Cover and let sit overnight
4. The next day, bathe the meat with more sauce and cook in an oven wrapping with the banana leaf and on aluminum foil
5. Let cool and add the chili peppers, oregano and salt. Let rest and once the meat is cooked, shred the Cochinita and bathe in the juice it gave off
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