The cochinita pibil is one of the dishes that most represents Mexican gastronomy, as it has in its history origins of native peoples that are still valid today. The cochinita pibil originates from Yucatan and its preparation and characteristic flavor make it unique in its kind. Its history, preparation and interpretation throughout the republic, make it a unique dish of our country.
TIME: 20 MINUTES
DIFFICULTY: EASY
PORTIONS: 3
INGREDIENTS:
1 package of Cochinita Pibil SAZON DEL RANCHO
1/2 red onion
1 lime
3 bolillos
¼ stick of butter
Salt
Pepper
Dried oregano
½ avocado.
Preparation:
- CURTIDO CEBOLLA: Start by cutting the red onion into thin strips. Place them in a bowl adding salt, pepper, oregano and the juice of one lemon. Mix and marinate for 20 minutes.
- HEATING THE SAZON DEL RANCHO COCHINITA Pibil: In a frying pan pour a little butter or vegetable oil and heat over medium heat, add the SAZON DEL RANCHO Cochinita Pibil and stir for 3-5 minutes, or until it is completely hot.
- TOASTING BOLILLOS: Cut bolillos in half. Heat a skillet over low heat and add a little butter until melted. Place the bolillos cut side down and toast until golden brown and crispy.
- ASSEMBLING THE CAKES. Put your bolillos on a plate separating the halves, add COCHINITA PIBIL SAZON DEL RANCHO, tanned onion to taste and a few slices of avocado.