COCHINITA PIBIL
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
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 (MAYAN PORK ROAST)
A cornerstone of the cuisine of the Maya, this is a simple recipe for a moist, spicy pork roast. If you can't banana leaves you can use foil paper and still get very tender meat.To slice the habaneros use a fork and knife because they will irritate your skin if you touch them. Serve the tacos with fresh salsa and avocado and cucumber slices to garnish. Prep time does not include marinating time.
Provided by Mami J
Categories Pork
Time 1h30m
Yield 1 roast, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- To make the marinade:.
- In a large glass or plastic dish use a fork to dissolve the anatto paste in the orange and lime juice and the vinegar. Add the all-spice.
- Rinse and pat the pork roast dry. Remove and discard any fat lumps. Rub the salt and pepper all over the meat and place in the dish with the marinade. Turn the meat to cover it in the marinade. Let marinate for at least 1 hour, but no more than 6 hours, in the refrigerator, turning occasionally.
- Take the meat out of the refrigerator and preheat the oven to 375 degrees for 20 minutes. Meanwhile, turn on a burner in you stove to low heat. Unfold the banana leaves and toast them very lightly, one by one, directly over the flame, do this using gloves or kitchen thongs, being very careful not to burn the leaves, you only want them to soften a bit.
- Place enough banana leaves to cover the bottom of a roasting pan and place the meat on top. Pour as much of the marinade on the meat as you can and then cover the meat with the rest of the banana leaves, making sure that there are no gaps between the leaves.
- Place the pan in the oven and roast for an hour, or until the meat is well done and very tender. Meanwhile, mix all the ingredients in a small bowl and let marinate as the meat cooks.
- To serve, pull or cut the meat into shreds, divide into portions and let each person make their own tacos, topping them with the sliced onion salsa.
Nutrition Facts : Calories 393.5, Fat 26.8, SaturatedFat 9.3, Cholesterol 112.3, Sodium 105.3, Carbohydrate 3.9, Fiber 0.4, Sugar 2, Protein 32.3
COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE
Steps:
- Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high, cover, and preheat for 10 minutes.
- Remove pork from grill and transfer parcels to a deep platter or shallow bowl. Unwrap banana leaves, shred pork with two forks, stir it into drippings, stuff it into tortillas with pickled red onions and salsa, and serve immediately.
Nutrition Facts : Calories 571 kcal, Carbohydrate 23 g, Cholesterol 138 mg, Fiber 4 g, Protein 39 g, SaturatedFat 13 g, Sodium 596 mg, Sugar 4 g, Fat 36 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g
YUCATAN PORK BAKED IN BANANA LEAVES: COCHINITA PIBIL
Provided by Food Network
Categories main-dish
Time P1DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Run the banana leaves under warm water for about 5 minutes to defrost. Line a medium baking dish with the banana leaves.
- Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth. In a large bowl, rub the achiote mixture into the meat. Place the meat in the prepared baking dish. Wrap the meat with banana leaves. Cover container and refrigerate for 24 hours.
- After meat has marinated, preheat oven to 375 degrees F.
- Add 1 cup water to the baking dish. Bake the meat until fork tender, about 2 hours.
- Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side. Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
- In a dry skillet, lightly toast the habanero chiles. Stem, seed, and roughly chop the peppers. Combine all ingredients in a blender until smooth. Pour into a small serving bowl. Cover and refrigerate until ready to serve.
COCHINITA PIBIL
This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice.
Provided by Lust3218
Categories Pork
Time 5h
Yield 3 1/2 pounds, 30-36 serving(s)
Number Of Ingredients 17
Steps:
- Place pork in a freezer bag or other large plastic bag, strong trash bags work well.
- Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.
- Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).
- Marinate at least 2 hours or overnight in frig, overnight is best.
- If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.
- Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.
- Remove pork roast from the bag and reserve marinade.
- Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.
- Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.
- Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.
- Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.
- Serve with fresh corm tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.
Nutrition Facts : Calories 151.7, Fat 10.5, SaturatedFat 3.4, Cholesterol 39.9, Sodium 746.6, Carbohydrate 2.2, Fiber 0.3, Sugar 0.7, Protein 11.6
AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)
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
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
More about "cochinitapibilmayanporkroast recipes"
MAYAN-STYLE PIT PORK (COCHINITA PIBIL) - CHOWHOUND
From greatist.com
Author Silvana Salcido Esparza
COCHINITA PIBIL PORK RECIPE MAYAN STYLE - SHAWNA CORONADO
From shawnacoronado.com
Reviews 2Estimated Reading Time 2 mins
MEXICAN PORK PIBIL RECIPE BY WHAT DAD COOKED
From whatdadcooked.com
COCHINITA PIBIL - YUCATECAN PIT-BARBECUED PIG | KITCHEN FRAU
From kitchenfrau.com
PORK IN ACHIOTE SANDWICH-EASY PIBIL STYLE MEAL ... - MEXICO IN MY …
From mexicoinmykitchen.com
SLOW COOKER COCHINITA PIBIL TACOS (YUCATAN PULLED PORK)
From portandfin.com
SLOW COOKER COCHINITA PIBIL (SHREDDED PORK) - THE LEMON BOWL®
From thelemonbowl.com
MEXICAN PULLED PORK | SLOW COOKER RECIPE HOP - FLOURISH & KNOT
From flourishandknot.com
MAYAN PULLED PORK “COCHINITA PIBIL” - ST. FRANCIS WINERY
From stfranciswinery.com
COCHINITA PIBIL RECIPE - CHEF'S PENCIL
From chefspencil.com
YUCATAN ACHIOTE PULLED PORK - THE SMART SLOW COOKER
From smartslowcooker.com
COCHINITA PIBIL | PULLED PORK YUCATAN STYLE | YES, MORE …
From yes-moreplease.com
COCHINITA PIBIL - YUCATECAN SLOW ROAST PORK - FEARLESS FRESH
From fearlessfresh.com
TRADITIONAL MEXICAN COCHINITA PIBIL RECIPE - THEFOODXP
From thefoodxp.com
MAYAN PORK TACOS | AN INSPIRED COOK
From aninspiredcook.com
YUCATáN-STYLE PULLED PORK (COCHINITA PIBIL) RECIPE | EATINGWELL
From eatingwell.com
COCHINITA PIBIL WITH PORK | RECIPE | KITCHEN STORIES
From kitchenstories.com
MAYAN-STYLE PIT PORK (COCHINITA PIBIL) RECIPE
From keeprecipes.com
COCHINITA PIBIL RECIPE WITH PORK - OLIVEMAGAZINE
From olivemagazine.com
MAYAN-STYLE PIT PORK (COCHINITA PIBIL) - CINCO DE MAYO PARTY RECIPES
From chowhound.com
CHILLI PEPPER TRAVELS: COCHINITA PIBIL (MAYAN ROAST PORK)
From janaspice.blogspot.com
YUCATAN SLOW-ROASTED PORK COCHINITA PIBIL - MCCORMICK FOR CHEFS
From mccormickforchefs.com
HOW TO COOK COCHINITA PIBIL - COOKED BURIED PIG MAYAN STYLE
From youtube.com
COCHINITA PIBIL IS A FAVORITE YUCATAN, MEXICO, PORK DISH. - COOK …
From cookwithus.com
POC CHUC, MAYAN GRILLED PORK RECIPE - MAYAN GRILLED PORK | HANK …
From honest-food.net
HOW TO MAKE COCHINITA PIBIL: YUCATáN-STYLE PORK TACOS …
From masterclass.com
MEXICAN COCHINITA PIBIL (ROASTED YUCATAN PORK) - RECIPE BY …
From blackberrybabe.com
COCHINITA PIBIL -YUCATáN-STYLE SMOKED AND SHREDDED PORK TACOS
From sunsetandsewanee.com
COCHINITA PIBIL + VIDEO | MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
YUCATAN PORK (COCHINITA PIBIL) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
COCHINITA PIBIL - GREEN HEALTHY COOKING
From greenhealthycooking.com
HOW TO MAKE COCHINITA PIBIL - YOUTUBE
From youtube.com
PORK SHANK, YUCATáN STYLE - MEXICAN CUISINE RECIPES
From mexicancuisinerecipes.com
COCHINITA PIBIL | SLOW ROASTED PORK RECIPE | SPOON FORK BACON
From spoonforkbacon.com
COCHINITA PIBIL RECIPE MEXICAN EASY TASTY SLOW ROAST MEAT RECIPE
From easylifeforeveryone.com
COCHINITA PIBIL - YUCATAN SLOW COOKED PORK - VENTURISTS
From venturists.net
COCHINITA PIBIL (ROASTED PORK WITH ACHIOTE SAUCE) - STAY AT STOVE DAD
From stayatstovedad.com
YUCATAN PULLED PORK - COCHINITA PIBIL - GLEBE KITCHEN
From glebekitchen.com
SLOW COOKER COCHINITA PIBIL RECIPE - MASHED.COM
From mashed.com
YUCATAN COCHONITA PIBIL RECIPE | A COUPLE FOR THE ROAD
From acouplefortheroad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love