Saturday, July 20, 2013

Conchinta Pibil

This is Yucatan dish full of flavor , a nice blend of hot and sour!

 Using orange juice, lime, lemon anchiote' chili paste, and seasonings you marinade the meat over night.

You layer your crock  layer bottom of crock with banana leafes, in Yucatan style.
Place marinade meat with red onions in crock, cover meat with banana leaf and cover .

Meat is used with corn or flour tortillas, or a torta for a sandwich and pickled red ions, sprinkled with queso fresco, and cilantro to taste.

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