3 tablespoon ground annatto 1 teaspoon dried Mexican oregano or oregano, crushed 1 teaspoon ground black pepper ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground cinnamon ¼ teaspoon ground allspice
Chiltomate Sauce
1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 tablespoon cider vinegar ½ teaspoon bottled habanero chili sauce ¼ teaspoon salt
Cebollas Encurtidas
1 red onion, cut into 1/2-inch slices ¼ cup grapefruit juice 2 tablespoon orange juice 2 tablespoon lime juice 1 teaspoon coarse sea salt or kosher salt 1 teaspoon dried Mexican oregano, crushed 1 clove garlic, minced ¼ teaspoon cracked black pepper
Pibil-Stuffed Peppers:
Prepare Easy Cochinita Pibil as directed. Preheat oven to 425°F. Place 8 large Anaheim and/or banana chile peppers on a foil-lined baking sheet. Roast about 20 minutes or until skins are charred. Bring foil up around peppers and fold edges together to enclose. Let peppers stand for 20 to 30 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard.* Slit one side of each pepper and remove seeds and veins. Preheat oven to 350°F. Stuff peppers with 1-1/2 cups of the Easy Cochinita Pibil (3 tablespoons per pepper). Place stuffed peppers in a 3-quart rectangular baking dish. Spoon Chiltomate Sauce over peppers. Bake in the 350°F oven about 15 minutes or until heated through. Sprinkle with queso fresco. Serve with Cebollas Encurtidas and Mexican crema. Makes 8 servings. Nutrition Facts per serving Pibil-Stuffed Peppers: 180 calories, 10 g protein, 11 g carb., 11 g total fat (6g sat. fat), 46 mg cholesterol, 3 g fiber, 14% Vitamin A, 112% Vitamin C, 486 mg sodium, 9% calcium, 7% iron.
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
