Cochinita Pibil Recipes

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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
Calories221.9 calories
Carbohydrate10 g
Cholesterol60.2 mg
Fat11.7 g
Fiber1.3 g
Protein19.1 g
SaturatedFat4.2 g
Sodium58.1 mg
Sugar3.5 g

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.

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 (MEXICAN PULLED PORK IN ANNATTO SAUCE)



Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) image

This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded and served with habanero sauce.

Provided by Chef Gaby Cervello

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 12

Number Of Ingredients 19

3 ounces achiote paste
1 white onion, chopped
2 cloves garlic
2 cups orange juice
½ cup lemon juice
¼ cup white vinegar
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon dried Mexican oregano
5 pounds pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon lard
1 red onion, chopped
3 habanero chiles, seeded and sliced
¼ cup lemon juice
¼ cup white vinegar
1 cup lukewarm water
sea salt and ground black pepper to taste
dried oregano
Calories421.9 calories
Carbohydrate8.3 g
Cholesterol122 mg
Fat25.6 g
Fiber0.9 g
Protein37.6 g
SaturatedFat8.9 g
Sodium1333.5 mg
Sugar4.7 g

Steps:

  • Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend marinade until smooth.
  • Rub pork with salt and pepper and place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter.
  • Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined.
  • Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

COCHINITA PIBIL (OR "PUERCO PIBIL") (SIMPLIFIED)



Cochinita Pibil (Or

This is director Robert Rodriguez's version of the recipe with some of the measurements modified and simplified so you're not squeezing 10 lemon halves and wondering how much 8 cloves of garlic is to a cup. I also don't use banana leaves...too much cash and I'm here to save you some money. Trust me, the pork tastes just as good as the leaves are only for show. Let me also say that Annatto is also known as "Achiote Seed". You can get it at any Spanish market in the city in which you live...and I would ALSO recommend using the powder version of ANY of the spices with the exception of cloves and all-spice berries. My pork is also hotter because I'm a spice-nut. Last, but not least, the pork: get it de-boned by your butcher or deli clerk. This takes a minute or less at the store and is VERY worth it. Otherwise, you will spend a LONG time trying to cut around a hand-sized bone inside the meat. I also like to marinate the meat overnight which is the reason this recipe takes HOURS to prepare. If this isn't your thing, one to two hours will do as well but an overnight stay in your fridge will allow the juices to better penetrate the meat. Also, you want the following items: 1) Coffee/spice grinder 2) 1 Large Chef's Knife/Santoku 3) Blender 4) Measuring Cup/Spoons 5) 1 1/2 Gallon Ziploc Bags 6) Casserole or Baking Dish 7) Aluminum Foil (the big, wide foil, not standard) 8) Rubber gloves (for cutting the peppers; if you don't have these, use plastic bags to go over your hands) If you have a coffee grinder, make sure you're not gonna use it for making coffee in the near future because your coffee will have that spice taste. If you don't have a coffee/spice grinder, you CAN use a blender to grind your spices. It DOES work, though it isn't recommended.

Provided by Tabascoman77

Categories     One Dish Meal

Time 7h

Yield 6-8 serving(s)

Number Of Ingredients 16

5 tablespoons ground annatto seed (Achiote)
2 teaspoons ground cumin
1 tablespoon ground black pepper
8 whole allspice
1/2 teaspoon whole cloves
3 habanero peppers, minced
1/2 cup orange juice
1/2 cup white vinegar
2 tablespoons salt
8 garlic cloves (or 1/3 cup of garlic, peeled and minced)
1 cup lemon juice
3 tablespoons tequila
5 lbs pork shoulder, chopped (AKA "Pork Butt")
rice
lettuce (optional)
jalapeno pepper (optional)
Calories989.1
Fat70.1
SaturatedFat24.1
Cholesterol268.4
Sodium2592.9
Carbohydrate24.6
Fiber5.3
Sugar4
Protein67.4

Steps:

  • First, you have to prepare the Achiote Paste. This is used to marinate the pork. First, put the Annatto Powder, Ground Cumin, Black Pepper, All-Spice seeds and whole cloves into a spice grinder. Grind into a fine dust. You wanna do that because if you don't, the dust can be VERY gritty. Not good.
  • Cut up the habanero peppers. I use three. I also leave the seeds in and most of the membrane. USE GLOVES WHEN HANDLING AND CUTTING UP THE PEPPERS. I cannot stress that enough. If you use your hands to cut the peppers and then touch the seeds and membrane and then touch or scratch your face or eyes or any bit of your skin for any reason, you're gonna be the sorriest person on the planet.
  • Also, take the time to cut up and mince your garlic. You can use your hands to do this.
  • Pour in your orange juice, white vinegar, minced-up habanero, add your grinded up spices (if you used a blender to grind up your spices instead of a grinder, you don't have to do this), salt and garlic and then blend well for about a minute. If you think you still have some grit or pulp from your ingredients, keep blending.
  • After it's well-mixed, pour in a full cup of lemon juice. I like to just buy the stuff, pre-squeezed. They DO sell all-natural stuff, so you won't be cheating too much when you squeeze it from a bottle.
  • After that, add in 2 to 3 shots of tequila. Blend again.
  • Get your pork shoulder and cut it into 1 to 1 1/2-inch cubes. Once done, throw all the cut-up meat into a big 1 1/2-gallon Ziploc bag.
  • Pour the Achiote Paste you've prepared into the bag with the chopped-up pork and MAKE SURE THE BAG IS SEALED. This juice, when it drips, is capable of staining and leaves a pungent smell due to all the acids contained in it. Once sealed, put it into the fridge and let it marinate overnight. If you don't want to wait, allow two hours to marinate.
  • Next, preheat the oven to 325 degrees.
  • Once properly marinated, get your casserole or baking dish and line it with aluminum foil. I recommend using the wider yield because this helps prevent spillage into the dish. Once the pan is lined and you have slack foil on the sides, pour in all the pork and juice and close the foil up over the meat. It wouldn't hurt to add ANOTHER layer of foil and tuck the meat in on the inside of the pan. This prevents any steam from escaping, thus properly allowing the food to slow cook perfectly. Then, add one more piece on top to go AROUND the outside edges of the pan.
  • Once the oven is ready, put the entire dish in (make sure to handle it carefully; you don't want it to slip and fall) and shut the door.
  • Set the oven timer for 4 hours and don't look back. The meat slow-cooks on its own and you DON'T need to check on it. Doing so makes the oven lose heat.
  • During the last 30 or so minutes of the cooking, prepare your rice according to the package.
  • CAREFULLY, remove the dish from the oven after the timer has gone off and CAREFULLY, open up the foil, avoiding ANY escaping steam.
  • Use a fork to break up the steamed pork into shreds. This allows the meat to absorb a lot of the left-over juice. This also allows the pleasant side-effect of the pork tasting even BETTER the next hour and even the next day.
  • If you want to get fancy and act like you own a swank restaurant, get a large lettuce leaf and then spoon out an even bed of rice on top of it. If you don't feel like using lettuce, just spoon out a bed of rice on a plate.
  • Spoon out a generous amount of pork on top of the rice.
  • Garnish with a jalapeno pepper -- and enjoy. :).

COCHINITA PIBIL



Cochinita Pibil image

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 10 to 12 servings

Number Of Ingredients 10

3 pounds pork roast or pork butt
8 tablespoons achiote recado paste (See Cook's Note)
1 teaspoon white wine vinegar
1 pinch dried Mexican oregano
1 sour orange, juiced
2 cloves garlic, minced
2 large banana leaves
Salt and freshly ground pepper
Salt and freshly ground pepper
Serving suggestions: pickled red onions, warm corn tortillas and salsa

Steps:

  • Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
  • In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.
  • Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
  • Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
  • Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
  • Reduce the heat to 275 degrees F and roast for 6 hours.
  • Serve with pickled red onions, warm corn tortillas and salsa.

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COCHINITA PIBIL RECIPE - HOW TO MAKE COCHINITA PIBIL ...
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2016-01-28  · Photo by Holly A. Heyser. Pronounced ko-chee-nee-tah peeb-eel, cochinita pibil is also call puerco pibil when made with an older hog. Pibil refers to a pib, an earth oven — basically a pit in the yard you cook things in.Most people these days cook their pibil …

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  • If you are making your own recado rojo, the achiote paste, grind the annatto seeds in a spice grinder. The seed are hard, to you will need to grind, sift into a bowl, then grind some more. When the seeds are ground into a powder, mix them with the vinegar and set aside. Incidentally, you can get powdered annatto, but unless it's bright red, don't buy it -- the flavor gets old and stale fast. Put the oregano, cumin seeds, peppercorns and allspice into the grinder and grind that into a powder. Add it to the bowl with the achiote. Move the spice mixture, the garlic and orange juice to a food processor or blender and process until you get a thick paste. This will keep in the fridge for months.
  • Get a heavy, lidded pot that will hold the meat snugly. You can either keep the meat on the bone if it will fit into the pot (javelina shoulders do), or cut it into pieces that will fit. If for some reason you are using hind legs, you will want to cut the meat across the grain into hunks about 2 to 3 inches across. If you don't do this, you will have very long strands of meat when you are ready to eat it, which isn't so nice. Mix the achiote paste with the lard, salt and enough bitter orange juice to make a sauce like a very thick BBQ sauce. Put the meat into the pot and pour the sauce over it. Massage the sauce into the meat as best you can (maybe wear gloves, as the annatto stains unless you wash your hands the second you're done), and, if you have time, Set everything into the fridge for up to a day. You don't have to do this, but a long marinade is traditional, and helpful if you cook at high-ish temperatures.
  • When you are ready to cook, take the meat out of the fridge and sprinkle the epazote and avocado leaves over it. Cover the pot and put it into a 250°F oven. If you do this, the meat will take between 6 and 8 hours to cook, but will be of better texture. If you are in a bit more of a hurry, set the oven to 300°F and the meat should be ready in 3 to 4 hours.
  • When the meat is ready to fall off the bone, shred it with two forks. With wild pigs or javelina, I like to add anywhere from 1/4 cup to 1/2 cup of lard to the mixture, to keep it from getting dry.
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  • Add the annatto seeds (achiote), oregano, coriander, cumin, peppercorns and salt to a food processor or blender. Process to break everything apart. You can also use a mortar and pestle to grind them up.
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2019-03-06  · Cochinita Pibil, or Puerco Pibil, is a Yucatán-style, slow-roasted pork. Though recipes differ, it is commonly made by first marinating a whole suckling pig in a mixture of achiote (or annatto) …

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  • Grind annatto seeds, then combine in a blender with the coriander, oregano, cumin, black pepper, salt, cloves, garlic, orange juice, and lime juice. Pulse until a thick paste forms. Score the top of the pork butt with a sharp knife, then coat the pork with the achiote paste mixture and place, covered, in the fridge for a minimum of 4 hours to marinate.
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YUCATáN-STYLE PULLED PORK (COCHINITA PIBIL) RECIPE ...
From eatingwell.com
2020-04-16  · Instructions Checklist. Step 1. To prepare pork: Whisk spice blend, 2 1/2 tablespoons vinegar, orange juice, lime juice, garlic and 1 1/2 teaspoons salt in a large bowl. Add pork and stir to …

Total Time 2 hrs
Calories 472 per serving

  • To prepare pork: Whisk spice blend, 2 1/2 tablespoons vinegar, orange juice, lime juice, garlic and 1 1/2 teaspoons salt in a large bowl. Add pork and stir to coat.
  • If using banana leaves, rinse off any white residue and trim any hard, brown edges. Place one leaf so it covers the bottom of the inner pot of a 6-qt. electric pressure cooker. (Or see Oven Variation.) Arrange the pork in a single layer and drizzle with any juices from the bowl. Pour 1 cup water around the pork. Cover with the other banana leaf. (If not using banana leaves, proceed without them, arranging the pork and adding the water.)
  • Meanwhile, to prepare pickled onion & peppers: Place onion in a small, deep heatproof bowl. Cover with 2 cups water and let soak for 10 minutes. Drain well, then return to the bowl. Add peppers.
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EASY COCHINITA PIBIL | GIMME SOME OVEN
From gimmesomeoven.com
2019-08-21  · Pressure cook or slow cook. Place the lid on your pressure cooker (set the vent to “sealing”) or large slow cooker. Then either pressure cook on manual for 40 minutes, followed by a natural …

4.8/5 (11)
Estimated Reading Time 8 mins
Servings 8-10
Total Time 1 hr 10 mins

  • Combine the achiote paste, orange juice, lime juice and cumin in a blender or food processor. Pulse briefly until combined.
  • Place the pork in the bowl of your pressure cooker or slow cooker, then drizzle the pork evenly with the marinade. Toss briefly to combine. (Then rinse out your blender, so that the achiote does not stain it.)
  • Place the lid on your pressure cooker (setting the vent to “sealing”) or slow cooker. Then either pressure cook the pork on manual for 40 minutes, followed by a 15-minute natural release. Or slow cook the pork on high for 5 hours or on low for 8 hours, until the pork is tender and shreds easily with a fork.
  • Remove the lid. Use two forks to shred the pork into bite-sized pieces, then toss it briefly with the remaining juices.
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COCHINITA PIBIL - HEALTHY RECIPE IN SLOW-COOKER | MUY DELISH
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2021-04-20  · A delicious Cochinita Pibil recipe Essential pairings. There are a few must have items when eating Cochinita Pibil. They add the perfect layers of flavor and will elevate your taste buds to …

Ratings 13
Category Dinner, Main Course
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Total Time 4 hrs 45 mins

  • The pork is ready when it shreds easily. Remove a few pieces of pork at a time and shred with two forks in a bowl. You can do this step in the crockpot as well but I prefer to do it in a bowl so you don’t risk scratching the crockpot.
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SMOKED COCHINITA PIBIL | BETTER HOMES & GARDENS
From bhg.com
2019-01-09  · Using a small knife, make small slits all over the roast. Wearing plastic or rubber gloves, rub the Spice Rub evenly over the roast. Wrap roast in plastic wrap or place it in a resealable plastic bag; …

Calories 249 per serving

  • Using a small knife, make small slits all over the roast. Wearing plastic or rubber gloves, rub the Spice Rub evenly over the roast. Wrap roast in plastic wrap or place it in a resealable plastic bag; place in a shallow dish. Refrigerate for at least 4 hours or up to 24 hours.
  • Remove plastic wrap from pork or remove pork from bag. Wrap roast in banana leaves or foil. If using banana leaves, secure leaves with 100-percent-cotton kitchen string and place pork on a sheet of heavy foil; fold up tightly around roast.
  • In a smoker arrange preheated coals, wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place wrapped roast on the grill rack over water pan. Cover; smoke at 225°F to 275°F about 4 hours or until very tender, adding additional coals and water as needed to maintain temperature and moisture.
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COCHINITA PIBIL RECIPE - GREAT BRITISH CHEFS
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Danny serves his traditional Mexican cochinita pibil recipe, with pickled pink onions, for a welcome fresh and tangy flavour. The pork shoulder becomes meltingly tender after slow-cooking for seven hours.

Estimated Reading Time 4 mins

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WHAT IS COCHINITA PIBIL? - CHOWHOUND
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2020-04-29  · Cochinita Pibil Recipes. Here are three easy ways to make it at home: Cochinita Pibil. Chowhound. To grow your Mexican food repertoire, try cochinita pibil at a Yucatecan-style restaurant or in your own kitchen! For those ready to prepare this regional specialty in their own home, follow our simple Cochinita Pibil recipe that uses a Dutch oven. Grilled Cochinita Pibil . For a perfect summer co
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COCHINITA PIBIL RECIPE WITH SOPES - CELINE'S RECIPES
From celinesrecipes.com
COCHINITA PIBIL RECIPE WITH SOPES. INGREDIENTS. 12 sopes of corn; 1 kg of pork; 1 cup pineapple juice; 6 guajillo chili peppers hydrated; 2 cloves of garlic; 1 annatto cube; 3 bay leaves; 1 cup of grated cheese; red onion filleted; 2 habaneros; 1 teaspoon oregano; 2 lemons; INSTRUCTIONS. Blend the guajillo chiles with the pineapple juice, garlic and achiote. Pour over the meat, season and add ...
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EL PASTOR RECIPES - OLIVEMAGAZINE
From olivemagazine.com
2021-09-07  · Upstairs among the hanging plants and tiles find signature tortillas (made with Mexican corn) topped with cochinita pibil, short rib or crispy duck; tostadas piled with tuna, scallops or chicken tinga; and tacos including a beer-battered pollock version. The basement bar, Mezcaleria El Colmillo, is named after the nightclub Sam and Crispin ran in the 90s and 00s in Mexico City. Expect a full ...
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COCHINITA PIBIL TACOS RECIPE: AN EASY WAY TO COOK THIS ...
From getarecipes.com
2021-08-24  · This delicious and appetizing Cochinita Pibil Tacos recipe is extra-easy to make in the Instant Pot or slow cooker. Full of savory, citrusy flavors – you can serve this traditional Yucatan recipe with tacos to burritos, nachos, and more. Appetizing Cochinita Pibli Tacos. In Mayan tradition, a Pib is the type of traditional oven – where little more than a hole is filled with heated stones ...
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RICK BAYLESSCOCHINITA PIBIL - RICK BAYLESS
From rickbayless.com
Simple pickled onions. While the meat is cooking, prepare the onions. Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 10 seconds, then pour the onions into a strainer.
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EASY COCHINITA PIBIL RECIPE: SLOW-COOKER COCHINITA PIBIL ...
From newsbreak.com
2021-07-31  · Cochinita pibil – also called puerco pibil or cochinita con achiote – is a slow-cooked pork dish from the Yucatán Peninsula. This easy Mexican recipe is loaded with flavor and just begs for a bowl of guacamole next to it. Cuisine: Mexican. Prep Time: 5 minutes. Cook Time: 8 hours.
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HOW TO MAKE COCHINITA PIBIL EASILY AT HOME - CELINE'S …
From celinesrecipes.com
INGREDIENTS 2 kg of pork (solid and rib) 3 garlic heads, peeled 1 cinnamon stick 2 teaspoon of pepper 1/2 tablespoon of cumin 3 cloves 10 arbol chili peppers 4 tablespoons oregano 1 annatto bar 1 cup of orange juice 2 tablespoons vegetable oil 1 roasted banana leaves 2 red onions finely sliced 2 habanero peppers roasted and chopped 1 cup of sour orange juice Salt to taste …
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