Cochinita Pibil/Pickled Onions

Cochinita Pibil/Pickled Onions

Madrecita Achiote Marinade
4 tablespoons achiote (one small package)
2 cups orange juice
1 tablespoon olive oil
1 tablespoon brown sugar
1 tablespoon ground pepper
pinch ground cumin
pinch ground coriander
pinch oregano
(I added a pinch of cinnamon)
3-4 cloves garlic, chopped
Salt to taste

Marinate seafood, pork or chicken from 3 hours to overnight.


Pickled Onions, or Cebollas Curtidas
(Rick Bayless)
 Makes 7 cups
4 large (about 1 1/2 pounds) red onions, peeled and cut in half
2 cups fresh lime juice
Salt

Thinly slice the onions (this can be done using a food processor fitted with a thin slicing blade). Scoop the onions into a heat-proof, non-reactive bowl. Pour boiling water over them, wait 10 seconds, then pour the onions into a large strainer. Return the drained onions to the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt. Cover and place in the refrigerator until serving time. Before serving, taste and season with additional salt if you think necessary.
Comments