Lamb Mexican Style

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 red onion
• 2 lbs boneless lamb shoulder
• 2 tablespoons achiote paste (annato)
• 2 bay leaves
• 1 teaspoon chicken bouillon powder
• 1/4 teaspoon cumin seed
• 1/4 teaspoon oregano
• salt
• habanero sauce
• corn tortilla
• 1 cup red wine vinegar
• 1 cup orange juice
• 1 1/2 cups water

Recipe

• 1 cut the onion in thin, long slices add the onion and the bay leaf to a small heavy sauce pan and cover with a mixture of 1/2 cup red wine vinegar and 1/2 cup water, just enough to cover the onion.
• 2 boil the onion for 10 minutes or until fully cooked.
• 3 put the onion mix in the refrigerator, it should be served cold.
• 4 cut the lamb into 2 inch cubes and marinate with the other 1/2 cup of red wine vinegar, the cup of orange juice, the cumin and oregano, and a pinch of salt.
• 5 add a teaspoon of chicken bouillon to 1 cup of water, and dissolve the achiote paste in it.
• 6 add to the meat and marinate and set aside for 3-4 hours.
• 7 set a heavy frying pan with tall sides on the burner over medium-high heat.
• 8 add the lamb and marinate mix.
• 9 bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
• 10 pull apart the meat and cook for a little while longer, add a little water whenever necessary to keep the meat covered. to serve, heat the tortillas and enjoy. cochinita pibil is served on a plate where everyone makes "tacos" from it.
• 11 to each tortilla, add some of the cochinita, some pickled onions and habanero sauce.
• 12 the tortilla should get a little wet with the cochinita sauce.
• 13 it should not be dry.