Cochinita Pibil Recipe
This is an authentic recipe for cochinita pibil from the Yucatan peninsula of Mexico
Servings: 10 Servings
Ingredients
- 2 lbs pork loin
- 2 Banana Leaves
For the Marinade
- 3 bars Achiote Paste
- 1 Cup Orange Juice
- 1/2 Cup Lime Juice
- 4 Tbsp Pork Lard
- 1 Head Garlic
- 1/2 Onion
- 1/4 Tsp Cumin
- 1/4 Tsp Cloves
- 1/4 Tsp Black Pepper
- 1/4 Tsp Allspice
- 1/4 Tsp Oregano
- 1 Stick Cinnamon
For the Pickled Onions
- 1 Red Onion Julienned
- 3 Habanero Peppers Seeds Removed
- 1 Lime
- 1/4 Cup Orange Juice
- 1 Tbsp Oregano
- Salt To Taste
Instructions
For the Pickled Onions
- Cut the red onion into slices and add them to a bowl with the habanero peppers (cut into slices and with the seeds removed), the oregano, lime juice, orange juice and salt to taste and then let that rest while you prepare the meat.
For the Achiote Marinade
- Add all of the ingredients for the marinade to a food processor or blender and blend until well combined.
- Add the meat, which should be cut into big pieces, to a large bowl with the marinade and then cover it. It is best to let it marinate for at least 3 hours in the refrigerator, but overnight is even better.
For the Cochinita Pibil (pressure cooker)
- If you are using banana leaves, you will now quickly pass them over the burner of a hot stove to soften them slightly.
- Add 1 liter of water and then add a steaming rack. On top of the steaming rack, put a layer of banana leaves.
- Add the meat with the marinade on top of the banana leaves and cover with the remaining leaves before cooking it under high pressure for about an hour.
- Once the meat is finished cooking, shred it add it to a large pan with a little bit of oil and cook for about 2 minutes before serving with warm corn tortillas and the pickled onions.
Nutrition
Serving: 1Serving
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