• Sumo

This single dish meal is filled with delicious, hearty veggies and lots of bright, flavorful spices that will keep you coming back to this dish time and time again!


Roasted Fennel Pibil Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Serving Size: 8




  • 3 Tablespoons Olive Oil
  • 4 Fennel Bulbs, quartered
  • 2 White Onions, sliced
  • 5 Roma Tomatoes, sliced
  • 1/2 Cup Achiote Paste
  • 1/2 Cup Tomato Paste
  • 10 Cloves Garlic, chopped
  • 1 1/2 Cups Orange Juice
  • 1/4 Cup Fresh Lime Juice
  • 4 Bay Leaves
  • 2 Teaspoons Cumin Seeds
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Thyme
  • 1 Teaspoon Oregano
  • 1 Teaspoon Sea Salt
  • 2 Teaspoons Black Pepper
  • 1 Pound of Banana Leaves, softened
  • 1 Orange, cut into wedges
  • 1 Red Onion, thinly sliced
  • 1/2 Habanero Chile, stemmed, seeded and minced
  • 2 Tablespoons Fresh Lime Juice


  1. In a large skillet over medium-high heat, heat the oil and add the fennel; cook for 8-10 minutes or until browned. Remove from pan and set aside.
  2. Preheat the oven to broil and spread the white onion and tomato out on a lightly greased baking sheet. Broil for ten minutes, then turn the tray and broil ten minutes longer; turn the vegetables once or twice during broiling.
  3. Preheat the oven to 300?F.
  4. In a medium bowl mash the achiote paste, tomato paste and garlic together. Stir in the orange juice, 1/4 cup lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt and pepper.
  5. Use the banana leaves to line a large baking dish, then arrange the fennel on top of them. Top with the onions and tomatoes, orange wedges and then pour the achiote mixture. Cover with more banana leaves and bake for one hour or until fork tender.
  6. Combine the red onion, habanero chile and lime juice in a bowl and season with salt and pepper to taste. Let stand for ten minutes.
  7. Transfer the fennel mixture to a serving dish after baking and serve with red onion-habanero mixture on the side.