Erratum re: Verdura Pibil

[Guest guest]

I left out the correct size of the banana leaves in the previous post.

 

* Exported from MasterCook *

 

Vegetables Baked in Banana Leaves (verdura Pibil)

 

Recipe By :Nancy Zaslavsky

Serving Size : 8 Preparation Time :0:00

Categories : Side Dish Vegan

vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 carrots -- peeled and cut in thirds

3 medium yams -- peeled and quartered

8 small turnips -- peeled and quartered

5 summer squash -- such as chayote,

-- zucchini, or pattypan, quartered

1 winter squash -- (acorn or butternut)

1/2 cup recado rojo or achiote paste

1 teaspoon kosher salt

1/2 cup orange juice

2 limes -- juiced

1 tablespoon vegetable oil

2 white onions -- thickly sliced

3 tomatoes -- thickly sliced

2 habanero chiles

May Serve With:

Panuchos

Yucatan Yellow Rice (arroz Amarillo)

 

Preheat the oven to 350 F.

 

Put the prepared vegetables in a large bowl. In a small bowl, combine the

seasoning paste, salt, orange juice, lime juice, and oil. Spread the mixture

over the vegetables.

 

Roughly line a large Dutch oven, stockpot that fits into your oven, or roasting

pan with 2 large banana leaves (about 2 feet x 2 feet), leaving some

overlapping the sides. If the leaves are very thick and brittle, boil them for

1 minute to soften. You may also singe them on both sides over a gas burner to

soften. Place the vegetables over the leaves.

 

Spread the onions and tomatoes over the vegetables. Nestle one whole habanero

chile in the center of the pot to be removed at the end of cooking (be sure the

chile is not cut open or your entire pot of pibil could be too spicy). Place

another banana leaf on top and tuck the leaves around the vegetables to seal in

all the flavors.

 

Cover the pot tightly (or use foil on a roasting pan) and bake for 2 hours.

Remove the top layer of banana leaves and discard. Remove the habanero chile

and set it aside. Remove 3 banana leaves, washed, with their nonpliable center

ribs cut away the vegetables to a large platter or bowl. Discard the remain-

ing banana leaves. Rosario cuts the remaining habanero chile in half and places

it in a small dish with the baked chile. People who enjoy spice wipe a tortilla

over the cut chile for a little of its heat and unique flavor. Chileheads take

a piece of either the cooked or raw habanero chile to eat along with their

vegetables.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

 

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