In the Yucatan peninsula of Mexico, the ancient Mayans used an underground oven - called a "pib" - to cook meats and vegetables.
They would dig a hole in the ground... fill it with piping hot rocks.... wrap the food in fresh banana leaves... and then cover the whole thing with dirt.
The banana leaves protected the food and bathed it in steamy moisture, while the hot rocks cooked
the meat low and slow, to perfection.
Still today, many traditional Mexican dishes are inspired by this ancient technique.
If you've ever had it, you know the pork is fall-apart tender and infused with an earthy and zesty mix of spices and citrus that's out of this world.
But it can take all day to cook in a Dutch oven or slow cooker. So I recently tried my hand recreating this traditional Mexican cuisine in the
Instant Pot.
The results are amazing! And thanks to the modern marvel of the electronic pressure cooker, the total time is less than an hour and a half from start... to delicious steaming results.
To Your Health,
Kelley Herring
Healing Gourmet
