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See below ingredients and instructions of the recipe
1 kg Pork (variety of pieces)
5 Garlic cloves
1 Orange (acid)
1 c Vinegar
50 g "Condimento de Achiote"*
Side Dish 1:"Xnipec"
1 md Onion
4 md Tomatoes (red)
1 Chile Habanero (optional)
1/2 c Cilantro chopped
(optional)
1 Garlic clove
1 ts Oregano
Side Dish 2:
3 md Red onions (or white)
1 c Vinegar
Salt and Peper
Mix the garlic, salt, and achiote condimento. Add orange juice and
vineagar. Use this mixture to cover the pork Cook in oven cover at
400 degrees until done. Add water if needed.
Side Dish 1 Xnipec: Cut the tomatoes into cubes, chop onions, and mix
with cilantro, chile habanero and garlic. Serve as a side dish.
Side Dish 2: Chop the onion and mix with vineagar, pepper and salt.
Prepare tacos and top with onion/vinegar mixture.
*The "Achiote condimento" do not have sustitution, you can find it in
Mexican stores, is one of the most popular mexican condiment.
Patricia Wriedt. Submitted By RUFUS#MELBPC.ORG.AU On SUN, 3 DEC 1995
130048 +1100
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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