Cochinita

cochiniCOCHINITA PIBIL
Typical dish of Yucatan
"Pibil" is a cooking method; this term comes from the Mayan word "pib" meaning buried. The food is cooked in a hole in the ground with stones andburning coal. At present, is little used the method of cooking "pibil" for dishes "al pibil" As we all know Mexican cuisine is the result of the union of two cultures, Indian and Spanish, a mixture oftechniques and ingredients. In the specific case of the roasted suckling pig is a plate of pre-Hispanic origin.
Yucatan was the first place in the American continent where the aboriginal tasted thepork, that is why Yucatecan dishes that use it.
The food for the Maya was a matter not only of survival it was part of the rituals and worship their gods, ritual makes sense, basically for offerings,festivals, special events. At that time the meat consumed in this region were pheasant, deer, wild turkey or turkey and wild boar. With the miscegenation began to eat the pig that is cooked with redachiote in a traditional oven, made as a hole in the ground.

Curiously, in addition to its culinary value this condiment was used by the Mayas as bug repellent and colorant for dairy products, paintsand textiles. It was also used as body and face paint in religious rituals. It is known for therapeutic properties as an astringent, antibacterial, anti-inflammatory and healing agent.Preparation time: 50 minutes

Ingredients:

1/4 teaspoon salt
1/4 teaspoon white pepper
1 piece of pork loin
2 liters of water
4 bay leaves
1 / a piece of onion
½ stick axiote
1 small garlic clove
1cup orange juice
½ cup apple cider vinegar
3 tablespoons chipotle chile broth
salt to taste

Procedure:
1. Sprinkle with salt and pepper the pork loin. Place in a pot with water, bay leaf andonion, over medium heat and cover.

2. Meanwhile, place in blender achiote, garlic, orange juice, vinegar and chipotle chile broth of. Blend perfectly and keep it separately.
3. Once the meat is...