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| From The Hollow Leg Diner - images |
I had some cochinita pibil left over from the the potluck on Saturday. I didn't think we would be having any big dinners for a while, so I started thinking about leftover-type options. I re-heated a little of the cochinita pibil and put it on some nan bread. I topped the meat with some pickled red onions and queso. A few minutes under the broiler and it was ready. I topped it with some avocado slices. Yummy stuff!
I guess I should touch on the cochinita pibil. This is another great recipe that I got from Rick Bayless' fantastic cookbook, Mexican Everyday. Cochinita pibil is Lupe's favorite new dish. Not only is it very easy to make, it is extremely tasty. You just line a slow-cooker with banana leaves (optional) and drop in a 3-4lb. piece of pork shoulder.
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| From The Hollow Leg Diner - images |
Top with sliced onions, garlic cloves and aji amarillo. Mix 3.5oz. of achiote paste and 2tsp. of salt into 1/2 cup of lime juice and pour over the pork. Add 1/2 cup of chicken stock into the slow cooker and then wrap the banana leaves over the top of everything.
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| From The Hollow Leg Diner - images |
Six hours later you have some falling-off-the-bone, rich, tangy, spicy, porky goodness.
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| From The Hollow Leg Diner - images |
Cochinita pibil can be served with pickled red onions and Peruvian amarillo or guerro chile hot sauce.
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| From The Hollow Leg Diner - images |
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