Cochinita Pibil (Yucatán)

Cochinita Pibil Recipe (Yucatán)

Hello! We are going to prepare a classic of traditional Mexican cuisine: cochinita pibil. This Yucatecan dish is characterized by its tender pork marinated with annatto and citrus, slow-cooked to achieve a melt-in-your-mouth texture. Perfect for sharing at home and enjoying intense and authentic flavors.

Preparation time

To help you organize your kitchen well, here is the time it takes to prepare this delicious cochinita pibil:

• Preparation: 20 minutes
• Cooking: 3 hours 30 minutes
• Total: 3 hours 50 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the cochinita pibil

• 3 pounds pork leg or shoulder in large pieces
• 3 ½ ounces achiote paste
• 1 cup orange juice natural
• ½ cup lime juice natural
• 1 white onion cut into quarters
• 4 cloves garlic
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• 2-3 banana leaves clean (optional)

To accompany (optional)

• Corn tortillas warm
• Onion pickled red
• Fresh cheese
• Chopped cilantro

If you can't find achiote paste, you can use Goya seasoning as a substitute, although the flavor will be less authentic. Banana leaves are traditionally used to wrap the meat and give it a special aroma, but they are not essential.

Utensils we will use

• Deep pot or casserole dish with lid
• Cutting board and knife
• Spoon and spatula
• Large bowl for marinating
• Strainer or cloth for cleaning banana leaves
• Blender or food processor for making the marinade

Preparation

1. Prepare the marinade

1. Combine ingredients: In a blender, add the achiote paste, orange and lemon juice, onion, garlic, salt, and cumin.
2. Blend: Blend until you get a smooth sauce without lumps. This marinade is the base that will provide the characteristic flavor of cochinita pibil.

2. Marinate the pork

1. Place the meat in a bowl: Place the pork pieces in a large container.
2. Add the marinade: Pour the mixture over the meat and stir so that each piece is well covered.
3. Resting: Cover with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight so that the meat absorbs the deep flavor of the achiote and citrus.

3. Prepare banana leaves (optional)

1. Wash: Clean the leaves with a damp cloth, removing dirt and softening the leaves to prevent them from tearing.
2. Cut and heat: Remove the stiff parts and briefly pass them over direct heat or in a hot pan to make them flexible.

4. Oven cooking

1. Preheat oven: At 160 °C (325 °F).
2. Line pot: Place the banana leaves covering the bottom and sides of the casserole dish.
3. Place meat: Add the marinated pork along with its juice.
4. Cover: Fold the leaves to cover all the meat and cover the pot.
5. Cook: Bake for 3 and a half hours or until the meat is so tender that it shreds easily.

5. Shred and serve

1. Remove the meat: Carefully remove the cooked meat.
2. Shred: Use a fork to separate the meat into strands.
3. Add juice: Incorporate some of the juice from the pot to keep the meat juicy.
4. Serve: Serve with warm corn tortillas, pickled onion, and cilantro to enjoy the traditional flavor.

To finish and serve

After shredding, adjust seasoning if necessary. Serve the hot cochinita pibil well accompanied with traditional complements that enhance its flavor: corn tortillas, pickled onion, and a spicy sauce to taste. It is a culinary experience rich in tradition and flavor.

Nutritional Information

• Calories: 425 kcal
• Proteins: 28 g
• Fats: 10 g
• Carbohydrates: 8 g
• Fiber: 1 g

These values are approximate estimates per serving.

7 practical tips for a perfect Cochinita Pibil

1. Marinate for at least 6 hours: Achiote and citrus need time to penetrate and tenderize the meat.
2. Use fatty meat: Pork shoulder or leg are best for juiciness.
3. If you don't have banana leaves, don't worry: the oven or crockpot will do the job well without them.
4. Lightly heat the leaves: This prevents them from breaking and helps release their aroma during cooking.
5. Shred carefully: So that the strands are even and attractive when serving.
6. Let the meat rest after cooking: So that the juices are evenly distributed and the texture is better.
7. Serve with pickled onion: The acidic and crunchy touch enhances the flavor of the marinade and balances the dish.

When is it ideal to enjoy Cochinita Pibil?

This dish is ideal for family celebrations and gatherings with friends, where its preparation can be enjoyed in a group. On cool afternoons or holidays in Yucatan, cochinita pibil brings everyone around the table with its captivating aroma and intense flavor. It also works as an appetizer or main course at Mexican parties or to add an authentic touch to a homemade meal any day.

Comparative table of Cochinita Pibil and similar recipes

Frequently asked questions

Share your experience

We encourage those who try this cochinita pibil recipe to leave their comments on how it turned out, what variations they have tried, or if they encountered any difficulties. Cooking is for experimenting, and your observations also help others improve their dish.

Culinary glossary

• Achiote: Paste made with annatto seeds that gives flavor and red color to the dish.
• Marinate: To leave the meat in a mixture of liquids and spices so that it absorbs flavor and tenderizes.
• Shred: To separate the meat into strands using forks or hands.
• Banana leaf: Large leaves used to wrap food and impart aroma during cooking.
• Marinade: Mix of spices, juices, and condiments where the meat is soaked.