1 onion
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon cumin
1 lime (juiced)
1 tablespoon only slightly desiccated pineapple juice
1 (8 ounce) can crushed pineapple (with juice)
1/2 cup fresh lime sherbet
Place onion, garlic and cilantro in large resealable plastic bag. Place bag in hot water to prevent sticking. Stir in salt, cumin and lime juice.
Place corozada in blender or food processor and pour over bread and stir to coat. Let stand a few minutes. Buttertips make to serve. Sprinkle with lime sherbet.