COCHINITA PIBIL
Provided by Food Network
Categories main-dish
Time 6h50m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
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
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
INSTANT POT SHRIMP
Instant pot shrimp! This pressure cooker shrimp recipe is delicious, easy, quick and can be made with fresh or frozen shrimps. Serve on rice for perfect weeknight dinner.
Provided by Kemi
Categories Dinner
Time 5m
Number Of Ingredients 13
Steps:
- If using frozen shrimp, rinse under water to remove ice glaze from it.
- Add shrimp in the instant pot then add in onions, garlic, ginger, bell peppers and all other ingredients except cornflour.
- Cover instant pot with it's lid and set vent into sealing position. Set instant pot to manual pressure cook high for 0 minute. After this time, do a quick pressure release.
- Once instant pot is depressurised, open the lid.
- Set instant pot to saute mode then add cornflour slurry into the pot. Stir till sauce thickens (this takes about a minute or two) then switch off instant pot.
- Serve and enjoy.
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EASY COCHINITA PIBIL - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (11)Estimated Reading Time 7 minsServings 8-10Total 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.
AUTHENTIC INSTANT POT COCHINITA PIBIL (IN 1 HOUR!)
From healinggourmet.com
5/5 (2)Category Instant Pot Recipes, Pressure Cooker RecipesServings 8Estimated Reading Time 6 mins
- First, make the salsa. Heat the Instant Pot to “Saute”, add the oil and the onions. Cook, stirring, 3 minutes.
- Prepare the spice. Combine the annatto, smoked paprika, cloves, cumin and sea salt. Rub over pork pieces, coating well.
INSTANT POT COCHINITA PIBIL - THE STEAMY COOKER
From steamycooker.com
4.3/5 (4)Category Instant Pot Main DishesCuisine MexicanTotal Time 1 hr 50 mins
- Toast the peeled garlic cloves in dry pot, until they are charred all over. This provides a smoky flavor to the dish. Remove the garlic.
PRESSURE COOKER COCHINITA PIBIL (YUCATECAN PIT COOKED …
From dadcooksdinner.com
- Heat 1 teaspoon vegetable oil in a large saucepan over medium-high heat until shimmering. Add the sliced onion, sprinkle 1/2 teaspoon kosher salt on the onion, and saute until just starting to soften, about 3 minutes. Add the diced tomatoes to the pot, bring to a boil, then reduce the heat to low and simmer while you prepare the rest of the ingredients.
- Put the achiote paste in a large bowl with the orange juice, cider vinegar and 2 teaspoons kosher salt. Using a fork, mash and stir the achiote paste into the liquid until thoroughly mixed. Remove one tablespoon of the achiote marinade and stir it into the simmering tomatoes. Sprinkle the pork strips with 2 teaspoons kosher salt, then add to the bowl with the achiote marinade and toss until the ribs well coated.
- Put 1/2 cup of water into the pressure cooker. Then put one piece of banana leaf in the cooker, and put the second piece across it to make an X. Put the pork in the middle of the banana leaves. Put the simmered tomatoes and onions on top of the pork, then fold the banana leaves over the pork and tuck them in underneath it. Lock the lid on the pressure cooker. Cook at high pressure for 60 minutes in an electric PC or 50 minutes in a stovetop PC, with a natural pressure release, about 20 minutes.
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