Cochinita Pibil Recipe

Cochinita Pibil Recipe, this is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!

Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula.

Pollo Pibil is another classic meal in the Yucatan peninsula, a true gastronomic jewel! The main ingredient in this dish is the Achiote paste, also known as “Recado Rojo”, an essential ingredient and the base of many dishes in Yucatecan Cuisine.

Achiote red paste is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic. It can be used as a sauce, marinade or rub in many delicious traditional Mexican dishes including cochinita pibil, chorizos.

Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender.

How do you cook pork carnitas?

Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.

Whisk lime juice, garlic, achiote, oregano, cumin, Maggi seasoning, wine vinegar, and 1 tablespoon oil until well blended and add to bag with chicken; seal bag and turn to coat chicken. Let stand 10 minutes to marinate (or overnight for more flavor).

What is achiote marinade?

Making the Achiote Marinade. Into a small bowl, break up the achiote red paste. Add the oregano and cumin and mash with a fork. Next, add the lime juice, vinegar, oil, garlic and chipotle sauce.

What is a good substitute for achiote paste?

Ingredients
  • 1 1/2 tablespoons paprika.
  • 1 tablespoon white vinegar.
  • 3/4 teaspoon dried oregano.
  • 1 garlic clove, minced.
  • 1/4 teaspoon ground cumin.

What kind of meat is used for carnitas?

Carnitas is made by braising pork, usually in lard but it’s also done in broth or stock for a lighter end result. And for braising, you need the right cut of meat, one with streaks of fat to keep things moist, and one that can stand up to and benefit from a lower temperature and long cooking time.

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Cochinita Pibil Recipe
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula.
Cochinita Pibil Recipe
Course Main Dish
Cuisine Mayan
Prep Time 10 Minutes
Cook Time 3 Hours
Passive Time 6 Hours
Servings
People
Ingredients
Course Main Dish
Cuisine Mayan
Prep Time 10 Minutes
Cook Time 3 Hours
Passive Time 6 Hours
Servings
People
Ingredients
Cochinita Pibil Recipe
Instructions
  1. Marinate pork in achiote paste with orange juice, lime juice, salt: The night before or the morning of that you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains. Cut the pork into chunks of about 2 inches square. Don’t trim the fat, as you will need it in the braising to come. You can always pick it out later. Put the pork in a non-reactive (glass, stainless steel or plastic) container, then pour over the marinade mixture. Mix well, cover and keep in the fridge for at least 6 hours and up to 24 hours.
    Achiote red paste
  2. Bake in oven 3 to 4 hours: Cooking this takes 3-4 hours, so plan ahead. Preheat the oven to 325°F. Line a large casserole with a double layer of heavy-duty foil, or a triple layer of regular foil – you want a good seal. (Traditionally, cochinita pibil is wrapped in banana leaves, which add a wonderful flavor to the pibil. So, if banana leaves are available—you may be able to get them at the same store as the achiote paste, or at an Asian market—consider using them. Just heat the leaves first to make them more pliable.) Pour in the pork and the marinade and close the foil tightly. Put the casserole in the oven and bake at 325°F for at least 3 hours. You want it pretty much falling apart, so start checking at the three-hour mark.
    cochinita-pibil
  3. Shred cooked pork meat with 2 forks: When the pork is tender, take it out of the oven and open the foil. Remove the meat with a slotted spoon to a bowl, then shred it with two forks. You don’t have to shred the pork, but I like it this way. Pour enough sauce over the meat to make it wet.
    Cochinita Pibil
  4. To serve, either use this as taco meat or eat it the way we do: Over rice, garnished with cilantro, lime wedges and queso seco, a Mexican dry cheese a little like Greek feta. Pickled red onions are a traditional garnish, and if you like them, they’re good, too.
    cochinita-pibil
  5. The condiment Annatto or Achiote El Yucateco, is precisely made with annatto seeds. This condiments is the real secret for a great Pibil flavor.
    Achiote Red Paste
Recipe Notes

Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. The condiment Annatto or Achiote El Yucateco, is precisely made with annatto seeds.

 

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