Ingredients
1 kg pork (variety of pieces)
5 garlic cloves
1 orange (acid)
1 cup vinegar
50 g condimento de achiote*
1 side dish 1:xnipec
1 medium onion
4 medium tomatoes (red)
1 chile habanero (optional)
1/2 cup cilantro chopped
1 (optional)
1 garlic clove
1 tsp oregano
1 side dish 2:
3 medium red onions (or white)
1 cup vinegar
1 salt and peper
Directions
Mix the garlic, salt, and achiote condimento. Add orange juice and
vineagar. Use this mixture to cover the pork Cook in oven cover at
400 degrees until done. Add water if needed.
Side Dish 1 Xnipec: Cut the tomatoes into cubes, chop onions, and mix
with cilantro, chile habanero and garlic. Serve as a side dish.
Side Dish 2: Chop the onion and mix with vineagar, pepper and salt.
Prepare tacos and top with onion/vinegar mixture.
*The "Achiote condimento" do not have sustitution, you can find it in
Mexican stores, is one of the most popular mexican condiment.
Patricia Wriedt. Submitted By RUFUS@MELBPC.ORG.AU On SUN, 3 DEC 1995
130048 +1100
Servings: 4 servings
Cochinita Pibil (Yucatan Merida. Mexico) Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into the far past, certainly as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, old recipes were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Much later, in Roman times a man called Apicius created a few documents describing recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and dessert, something we still use today. He also describes how the cooks of his times used a good variety of aromatic flavors, including some familiar names for example bay, mint and parsley. Continuing our culinary historical journey, we have two interesting books which date from the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of food cooked for the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, such as basil and coriander. The introduction of these new herbs and spices was responsible for a surge in publications on food, most of which still exist in private collections. Over the succeeding few hundred years, the rich families of Wesstern Europe competed with each other to serve the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Even so, it was during the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes common in their social group. When we get to the twentieth century, cooking publications are in high demand, mostly due to higher levels of literacy, more free time and having more money to spend. The TV revolution brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Cochinita Pibil (Yucatan Merida. Mexico) recipe.
