Cochinita Pibil Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Feb. 26, 2004
"Nothing Special. Just happens to be my favorite." Needs tequila in the sauce!
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Photo by damitWS6

Cooking Level: Expert

Living In: Diamond Bar, California, USA

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Reviewed: Jan. 25, 2004
My whole family loved this. We eat jalapenos,habaneros, and cayenne all the time, but I was glad I halved the habanero in this recipe. It still had a little kick to it. Next time I'll make the tortillas from scratch also.
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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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Reviewed: May 8, 2003
A bit different than other versions of this dish I have eaten, but really tasty nonetheless. It is perhaps a bit on the tart side, and I may consider altering the lemon-orange juice ratio a bit the next time I make it. I used the slow cooker method and the meat was moist and tender. I thickened the roasting liquids (marinade) with a bit of cornstarch and water and this made a really delicious sauce to ladle on top of filled tortillas at the option of the diners. I will definately be making this again. It was a hit with my entire family, including my kids!
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Reviewed: Jan. 29, 2003
FANTASTIC- Already planning it for when company comes over.
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Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

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Reviewed: Jan. 20, 2003
This is to die for!!!!:-)
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Displaying results 31-36 (of 36) reviews

 
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