Cochinita Pibil - Yucatan Style Barbecued Lamb -

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 3 lbs boneless boston lamb roast
• 1 tablespoon annatto seeds (or use goya achiote paste*)
• 1/2 teaspoon whole cumin seed (or use ground cumin with achiote paste)
• 1 teaspoon oregano
• 1/4 teaspoon ground allspice
• 3/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1 1/2 teaspoons dried ancho chile powder
• 4 garlic cloves, minced and mashed to a paste
• 2 tablespoons orange juice
• 1/2 tablespoon lime juice
• 6 habanero peppers
• 2 cups onions, finely chopped
• 1 cup freshly squeezed lime juice
• 1 cup freshly squeezed orange juice
• 1 teaspoon salt

Recipe

• 1 grind the annato seeds (or achiote paste) and cumin seeds to a powder in a spice or coffee grinder, add the oregano, allspice, cinnamon, salt, coriander and chile powder and grind until the spices are thoroughly mixed. place the powder in a small bowl, mix in the garlic, orange juice and lime juice. you want a smooth paste that spreads easily. if the rub seems dry add a little more juice.
• 2 marinade: pierce the lamb all over and rub in the 2 teaspoons salt and 2 tablespoons orange juice. set aside while you prepare the seasoning paste. dilute the achiote paste in the lime and orange juice. add salt and pepper to taste as well as chicken bouillon if desired. the mixture should be a thick paste. coat the lamb with the paste and marinate the lamb in the achiote-juice mixture in a covered dish in the refrigerator for 12-24 hours. marinating is essential to succes, so this step cannot be skipped. prepare the hot salsa, cool and refrigerate until serving time.
• 3 wrap and roasting: preheat oven to 325ºf. in a rectangular pan lined with foil lenghtwise and another along its width. place the marinated lamb, pouring all the marinade on top of it and pour the vegetable oil over the lamb. fold the foil over the lamb and flip the wrapped lamb seam-side down in the pan. cover with foil. (some people just choose to cover the lamb with foil without the banana leaves because they think they are just for show. however, the leaves do add their own unique, subtle flavor to the lamb).
• 4 bake for 2 hours. remove from oven and carefully remove foil. the lamb should be very tender and fall apart easily when pulled with a fork. if not, return to the oven and cook until tender. shred lamb with 2 forks when done. serve the cochinita pibil with warm corn tortillas and eat taco style. if prefered, serve it sandwich-style on warm bread. in either case, don’t forget the pickled onion habanero salsa if you like it very spicy!.
• 5 to make the hot salsa - be very carefull and use gloves:
• 6 toast the habanero chiles in a skillet over medium heat and don't smell it directly. remove from heat and cool. finely chop the chiles and add the onion, lime and orange juice. add salt to taste. cover and refrigerate for at least 4 hours before serving with the cochinita pibil. be prepared: it is a very hot salsa.