Cochinita Pibil

Hi today we will prepare a recipe for Pibil Sauce, this sauce came from the original dish Called Cochinita Pibil (Pork Pibil) but can be use to cook, fish, chicken, pork the true is you can use it for any kind of meat you want.

This dish is a influence from the Maya to all the South of Mexico and also here in Belize, that is why is so common to find this in Belize, most in the border with Mexico.

Cochinita refers to a baby pig, so true cochinita pibil would involve roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes or vinegar are employed to duplicate the effect of the bitter orange on the meat. Another important ingredient in all pibil recipes is achiote (know as red recado in Belize, which gives the meat its characteristic color and adds to flavor.

Traditionally, cochinita pibil was buried in a pit with a fire at the bottom to roast it. The Mayan word "pibil" means "buried".

Ingredients:

3 tbsp Red Recado

1 cup Orange Juice

1/2 cup Lime Juice

1/2 cup White Vinegar

3 pc Garlic

1 small pc Onion

Plantain Leaves

1. Mix all the ingredients in the blender.
2. You have to marinade the meat at least one day before with this sauce. (this will help to tenderize the meat)
3. Cook the meat in the oven, wrapped with the plantain leaves for 40 - 50 min.
4. Serve with Red onion and Habanero pepper.
   

How to prepare Rice and Beans

Hey Guys how are you??, today we had a recipe very important for the great Belizean people.

Rice And Beans is a very popular dish throughout Latin America and very popular in the Caribbeans as well as in communities of Latino and Caribbean people elsewhere.

The dish usually consists of white rice accompanied by brown, red or black, dry beans and seasoned in various ways. Different regions have different preferences. In Brazil, for example, black beans are more popular, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop.

In many areas, rice and beans are often served side by side rather than mixed together. Either way, they may be considered a meal or as a side dish to accompany a main dish of meat or chicken.

this is the Classic way to prepare Rice and Beans in Belize.

INGREDIENTS:

• Rice 1/2 Lb
  
• Red Beans 1/4 Lb
  
• Coconut Oil
  
• Coconut Milk (Powder) 1/2 Cup
  
• Onion 1 Small
  
• Tomato 3 Small
• Celery
  
• Sweet Pepper 3 Small
  
• Salt and Pepper

1. Cooked the beans until they are soft.
2. In a pot put coconut oil, saute the onion, sweet pepper. tomato and celery, add the rice and the beans.
3. Put water until cover the ingredients, seasoned and mix the coconut milk in the water, cook until the rice is cooked.

This side is really good to accompanied with stew chicken, beef or pork.

It's splendeliciously delicious !!!!!

Fish Serre (Garifuna Dish):

Ingredients

1 tsp Salt
1 Large Coconut (Grated)
1 Sweet Pepper (Cut in squares)
½ Onion (Diced)
2-3 Fresh Fish
¼ tsp Thyme
1 Small Carrot (Diced)
½ tsp Black Pepper
1 Green Plantain


1. Clean Fish, (Old techniques say to wash with lime or vinegar. This doesn’t kill or cook nothing, what is important is to washed with current water, the cook process is the one that will kill any bacteria or virus that the meat can have)
2. Cut each fish I serving pieces and season with salt and pepper
3. Take the grate coconut and add 2 cup of water, squeeze to get thick milk (set aside)
4. Sauté onion, sweet pepper and carrots, until tender
5. Add the coconut milk to the vegetables, stir constantly until milk reaches boiling point.
6. Add Green plantain in dices, cook until tender
7. Add the fish and cook until is tender
8. Taste for seasoning
9. Served hot with white rice.

Coconut Shrimp with Chipotle Dip

1 lb Shrimp
1 lb Shredded Coconut
∏ lb Bread Crumbs
2 eggs
1c. Milk
1c. Flour
∏ c. Mayonnaise
∏ c. Sour Cream
2 Chipotle Chilies
Salt & Pepper to Taste
Cooking Oil

1. Wash and clean shrimps

2. Mix salt & pepper shredded coconut and bread crumbs and place in bowl

3. Combine eggs & milk in a second bowl

4. Have flour in a third bowl

5. One by one, cover shrimps with flour, then egg mixture and finally with coconut combination.

6. Fry until golden brown


7. In a blender, combine sour cream, cream cheese, mayonnaise & chipotle chilies and blend until smooth.

Chicken Breast in Tropical Fruit Sauce

4 pzs. Chicken Breast
∏ lb. Pineapple (chopped in small cubes)
∏ lb. Mango (chopped in small cubes)
∏ lb. Papaya (chopped in small cubes)
∏ Onion
∏ Garlic
∏ c. Orange Juice
1 tsp. Butter
1 Tsp. Cream
Oil
Salt
Pepper
Chicken Consume

1. Clean and season the chicken breasts

2. Heat oil in frying pan and cook breasts

3. Remove from pan

4. In the same pan add butter, onions and fruits until golden brown

5. Add orange juice and season to taste

6. Remove from heat

7. Set cream on plate and place chicken breast on top

8. Cover chicken with Fruit sauce

Pineapple Pasta w/ White Sauce

1 Fresh Pineapple
∏ Onion
1 Garlic
Butter
5 lb Pasta (Any want they want)
3 lb Sour Cream
Salt
Pepper

1. Wash all the ingredients.

2. Mince garlic & onion

3. Peal pineapple, cut in small squares and remove the center of the pineapple, this part is sour and can spoil the food.

4. In a sauté pan, melt butter, and fry the garlic and onion, after the onion becomes transparent add the pineapple.

5. After the pineapple is brown add the sour cream (recommendation: have sour cream at room temperature, this way it is not going to be affected by the change in temperature (hot-cold) ) and seasoning.

6. Put all the ingredients together, taste for seasoning and serve.

7. Decorate with some green leaves (Cilantro, Parsley)