Ingredients
For the cochinita
- 1 kg pork loin or leg in large cubes
- 100 g achiote paste
- ½ cup orange juice
- ¼ cup lime juice
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
For the cake
- 12 corn tortillas
- 400 g queso Oaxaca deshebrado
- 250 g grated Chihuahua cheese
- 1 cup Mexican cream
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For the pickled red onion
- 1 red onion, thinly sliced
- ½ cup orange juice
- ¼ cup white vinegar
- 1 teaspoon salt
For decorating
- Fresh cilantro
- Diced avocado
Procedure
Blend the achiote, orange juice, lime, garlic, oregano, salt, and pepper.
Bathe the meat with this marinade.
Let it rest for at least 2 hours.
Place the meat in a covered pot or baking dish.
Bake at 160°C for approximately 3 hours.
The meat should fall apart easily.
Shred and reserve with its juices.
For the pickled onion, mix all ingredients and let rest while you continue the recipe.
Lightly grease a baking dish.
Place a layer of tortillas.
Add a layer of cochinita.
Add Oaxaca cheese.
Put a little cream.
Repeat the layers until finished.
Finish with Chihuahua cheese and Cotija cheese.
Bake at 190°C for 25 minutes.
For the last 5 minutes, use the grill to get a spectacular golden crust.
Let rest for 10 minutes before cutting.
Serve each portion with onion pickled red, cilantro, and avocado.
Tips
The tortillas absorb some of the juices and create an incredible texture between enchiladas and lasagna.
Do not drain the cochinita too much; a little juice keeps everything moist and flavorful.
You can prepare it a day before and bake it at the time of serving
Did you make this Aztec cake? Tell me in the comments if you served it with pickled onion and avocado.
