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Cochinita Pibil

Reviewed: May 22, 2003
At first I was a little intimidated by the number of ingredients but this recipe turned out to be easier than it looked. This dish was great but I used an achiote oil made by heating, not boiling, the achiote seeds in sunflower oil on the stove for ten minutes. This gives a great red colored oil and is easier to use than the paste. The rest of the recipe remained the same. This oil can also be used for the rice, just put a teaspoon in with the water! I Will certainly make this again!
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