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?
What is a good substitute for achiote paste?
- 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.