Cochinita Pibil Fonda San Miguel Recipes

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COCHINITA PIBIL RECIPE FROM YUCATáN



Cochinita Pibil recipe from Yucatán image

Out of all the dishes in the Yucatan Peninsula, I think this is the dish that is best known throughout the whole country. Cooked with Achiote and sour orange juice, the slow roasted pork meat was traditionally buried in a pit, hence the word "Pibil", meaning "buried" in Mayan.

Provided by Mely Martínez

Categories     Pork

Time 2h45m

Number Of Ingredients 13

2 large banana leaves
1/2 cup of Achiote Paste
2 cups of bitter orange juice (or one cup orange juice mixed with one cup of grapefruit juice)
1/2 teaspoon ground pepper
3 Pounds of boneless pork loin or pork shoulder cut in pieces
1 large red onion (sliced.)
3-4 bay leaves
1/2 tablespoon dried thyme
1 tablespoon marjoram
1 Tablespoon dried Mexican oregano
1/2 cup oil or lard
1 turkey size oven bag
Salt to taste

Steps:

  • Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.
  • To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable.
  • Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag.
  • In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt.
  • Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor.
  • Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork.
  • Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great.
  • Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed.
  • Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn't, cover and return to the oven for another 30 minutes.

Nutrition Facts : Calories 385 kcal, Carbohydrate 9 g, Protein 39 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 85 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

COCHINITA PIBIL



Cochinita Pibil image

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!

Provided by TAWMTHEBOMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 6

Number Of Ingredients 12

2 pounds pork butt roast with bone
2 tablespoons achiote paste
⅓ cup orange juice
⅔ cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
½ cup red wine vinegar
2 red onions, sliced into rings

Steps:

  • Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
  • Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
  • Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
  • While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g

COCHINITA PIBIL FONDA SAN MIGUEL



Cochinita Pibil Fonda San Miguel image

Make and share this Cochinita Pibil Fonda San Miguel recipe from Food.com.

Provided by idealflaw

Categories     Curries

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16

4 lbs pork butt or 4 lbs chicken, trimmed of tendons and cut into 1-inch cubes
2 tablespoons safflower oil
4 large tomatoes, sliced
2 medium white onions, sliced
1 large banana leaf
white rice
2 tablespoons achiote seeds or 3 tablespoons achiote paste
1/4 cup orange juice
1/4 cup distilled white vinegar
1/2 teaspoon cumin seed
1/2 teaspoon dried Mexican oregano
12 whole black peppercorns
4 whole allspice
8 garlic cloves, peeled
1/4 teaspoon paprika
1 tablespoon sea salt

Steps:

  • Preparing the Achiote Rub:
  • Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
  • Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
  • Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
  • Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
  • Reserve 2 tablespoons of the paste for cooking with the tomatoes.
  • Rub the pork cubes with the remaining achiote rub and set aside.
  • Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
  • Cooking the Pork:.
  • Preheat oven to 350 degrees. have a large heavy dutch oven ready.
  • Using tongs, carefully sear the banana leaf over an open flame until flexible.
  • Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
  • Cover the pork with Tomato mixture, folding the banana leaf over the top.
  • Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
  • Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.

COCHINITA PIBIL



Cochinita Pibil image

Provided by Food Network

Categories     main-dish

Time 9h30m

Yield 8 servings

Number Of Ingredients 9

2 1/2 tablespoons annatto paste
1 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
2 tablespoons salt
5 pounds pork meat (pork shoulder, cushion or spareribs)
1 pound frozen banana leaves, thawed
1 large red onion
1/2 cup white vinegar
Serving suggestions: refried black beans, white rice, corn tortillas, habanero peppers

Steps:

  • Make a marinade by mixing the annatto paste, orange juice, lemon juice and 1 tablespoon salt in a large nonreactive bowl until well blended.
  • Place the pork in the mixture. Line a Dutch oven or casserole with banana leaves, overlapping the leaves and covering the bottom and sides of the pan well.
  • Place the marinated pork meat in the banana leaf-lined pan, then pour the remaining marinade over the meat and fold the banana leaves so that the meat is completely covered. For best results, marinate, refrigerated, overnight, or for at least 3 hours.
  • Preheat the oven to 250 degrees F.
  • Cover and seal the pan with aluminum foil, preferably heavy-duty.
  • Bake until the meat is tender to the point of falling apart with a fork, 5 to 6 hours.
  • Slice red onion in very thin julienne and place in a small bowl. Combine white vinegar, 1/2 cup water and remaining tablespoon salt in a small saucepan. Bring to a boil, then pour over red onions. Allow to steep for 1 hour, then serve or refrigerate for later.
  • To serve as an entree, unwrap the banana leaves and serve right from the pan with refried black beans, white rice and corn tortillas. Don't forget the garnishes of pickled red onions and whole habanero peppers.

COCHINITA PIBIL



Cochinita Pibil image

Traditional pibil cooking from Mexico's Yucatan peninsula calls for marinating in a blend of achiote paste, citrus, and spices before the little pigs (or cochinitas) are wrapped in fragrant banana leaves and lowered into a carefully built, banana leaf-wrapped pit called a pibe. This is our adaptation for the American kitchen of a dish we first tasted in Playa del Carmen in the Yucatan.

Provided by Food Network

Categories     main-dish

Time 7h40m

Yield 8 to 10 servings

Number Of Ingredients 25

1/2 cup achiote paste or annatto seeds
10 garlic cloves, chopped
1 1/2 cups freshly squeezed orange juice
2 limes, juiced
8 bay leaves, crumbled
2 teaspoons cumin seeds
1/2 teaspoon ground cinnamon
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 3-inch cubes
1 pound banana leaves, softened over low flame, or aluminum foil
2 white onions, sliced 1/2-inch thick
5 Roma tomatoes, sliced 1/2-inch thick
4 Anaheim chiles, roasted, peeled, and sliced into strips
Pickled Shallots, for serving, recipe follows
1 cup red wine vinegar
1 cup dry red wine
1/2 cup brown sugar
1 tablespoon mustard seeds
2 tablespoons black peppercorns
2 teaspoons red chili flakes
2 tablespoons kosher salt
20 medium shallots, peeled

Steps:

  • In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork and toss to evenly coat. Marinate, covered and refrigerated, at least 4 hours.
  • Preheat the oven to 300 degrees F.
  • Heat a dry cast-iron skillet over high heat. Char the onions until blackened on both sides. Then char the tomatoes on both sides. Reserve.
  • Line a large baking dish with 1 layer of banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil.
  • Bake 2 1/2 to 3 hours or until the pork is tender and moist. Remove from the oven and let sit 10 minutes. Unwrap and serve with Pickled Shallots.
  • Combine the vinegar, wine, sugar, mustard seeds, peppercorns, chili flakes, and salt in a medium saucepan. Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid. Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator for up to 2 weeks.

COCHINITA PIBIL



Cochinita Pibil image

The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy's no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom.

Provided by Tejal Rao

Categories     main course

Time 4h

Yield Serves 4

Number Of Ingredients 21

1 pork shoulder, 3-4 pounds
4 tablespoons salt
4-6 garlic cloves, peeled
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 teaspoon whole allspice
1 tablespoon red-chile powder
1/2 teaspoon whole cloves
1/2 teaspoon cinnamon powder
1 tablespoon Mexican oregano
4 tablespoons achiote-seed paste
1 orange, zested and juiced
1 grapefruit, zested and juiced
1 lime, juiced
2 banana leaves, wiped clean
1/2 white onion, thinly sliced
1 red onion, chopped
1 teaspoon salt
1 habanero, seeded and finely chopped
Corn tortillas
Lime, optional

Steps:

  • Score the fat of the pork, evenly salt the meat and set it aside while you make the marinade. In a dry saucepan over medium heat, toast the garlic cloves until they're charred all over, then remove. In the same pan, add cumin, peppercorns, allspice, red-chile powder, cloves and cinnamon. Toast until you can really smell the cumin and pepper. Grind spices, and mix in a food processor until smooth with the oregano, charred garlic, achiote paste, all the citrus zest and about half the juice.
  • Place two overlapping banana leaves on your work surface, and put the pork at the center. Rub the spice paste all over the meat, arrange the sliced white onion on top and roll the whole thing up, folding the sides like wrapping paper. (If it unravels, tie it closed with some kitchen twine.) Set the parcel in the fridge for a few hours, or overnight.
  • Heat oven to 300. Put the parcel on a rack, or a ring of scrunched-up aluminum foil, inside a heavy pot with a half cup of water at the bottom. Bake with the lid on until the meat is very tender and yields easily to a fork, about 4 hours. Meanwhile, mix the chopped red onion with remaining citrus juices, salt and habanero, and set aside.
  • While the meat is still warm, carefully transfer the parcel to a serving dish. Use a fork to shred the meat, spoon over the cooking juices and mix well. Serve with pickled onions, warmed tortillas and halved limes.

AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)



Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) image

A traditional Mexican dish without the work! I couldn't believe that something that good was SO easy to make. The achiote paste can easily be found at most Mexican grocery stores. Mouthwatering!!!!

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h55m

Yield 6

Number Of Ingredients 12

1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7 ½ ounces achiote paste

Steps:

  • Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
  • Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
  • Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
  • Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
  • Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.

Nutrition Facts : Calories 468 calories, Carbohydrate 39.6 g, Cholesterol 89.2 mg, Fat 24.9 g, Fiber 8.1 g, Protein 27.1 g, SaturatedFat 8.3 g, Sodium 368.5 mg, Sugar 13.3 g

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