Preparation steps: Cochinita Pibil Peal the onion and cut it in small pieces. Mix it in the blender together with the Achiote, bayleafs, Garlic, juice and orange juice. Cochinita Pibil is a traditional Mexican dish. It comes from the region of Yucatan. The name “Cochinita Wash the bananleaf and put it in the granite-enameled container 65mm. Pibil” comes from the language of the ancient “Maya”. Cut the meat in 4 cm pieces, mix it with the Achiote mixture and place it in the prepared container. Traditionally it is cooked in a banana leaf. Cook it as described below.

The Achiote is a mixture of seeds from the tree and other spices. It also fits wonderful After the Cochinita Pibil is ready cooked, flake/ squeeze the meat and mix it with the sauce until you have with fish and vegetables. a nice juicy ragout.

Setting in SelfCooking Control® Mode:

Meat – braising – light coloration

Manual Settings: Preheat Combi mode, 30%, 200°C Combi Mode, 90%, 110°C, ct 85°C Combi Mode, 80%, 90°C, 30min Combi Mode, 80%, 30min

Sous vide Settings if possible: Preheat, Steam, 100°C

Steam, 65°C, 18 hrs

Finishing® settings if possible: Ingredients:

2 kg leg Finishing, serve container – humid – 72°C 1 Onion : 2 knobs Garlic 2 Bayleafs Expert Tipps and hints . 0,2 kg Achiote If you cook the Cochinita Pibil in the “braising” setting and if you leave it over night, the texture is 1 ltr. Orange juice perfectly soft and tender, in this case you can cover the container with a lid or another tray. 0,1 ltr Lemon Juice Serve the cochinita pibil on a corn . 1 Teaspoon Salt Prepare the traditional spicy “Xi-Peg” sauce and serve it with the cochinita bibil. Therecipe for the

Fresh pepper sauce you will find in the back of this book. 5 g Oregano

1 bananaleaf