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Saturday, May 21, 2016

Authentic Cochinita Pibil (spicy Mexican Pulled Lamb)

Ingredients

  • Servings: 6
  • 1 red onion, sliced thin
  • 3 habanero peppers, sliced
  • 10 limes, juiced
  • salt to taste
  • 3 ounces dried guajillo chile peppers, seeded and deveined
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 3 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 3 cups fresh orange juice
  • 1 cup white vinegar
  • 1 bulb garlic, peeled
  • 7 1/2 ounces achiote paste

Recipe

    Preparation Time: 25 mins Cook Time: 6 hrs 20 mins

    Ready Time: 6 hrs 55 mins

  • combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the lamb. use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
  • place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. allow to soak until the peppers are softened, about 10 minutes.
  • heat the oil in a large skillet at medium-high heat. season lamb with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. transfer the lamb to a slow cooker.
  • combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. pour the sauce over the lamb cubes in the slow cooker.
  • cook on high until the lamb easily falls apart, 6 to 8 hours. remove the lamb to a serving dish and shred with 2 forks. pour the achiote sauce over the shredded lamb. to serve, top with the onion-habanero salsa.

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