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Authentic Mexican Recipe- Cochinita Pibil

Posted on Dec 15, 2010 under Authentic Mexican Recipes, Mexican Music | No Comment

Cochinita Pibil

Pibil, a Mayan word that means buried or cooked underground, is a popular dish found in restaurants and in homes all over Mexico’s Yucatan Peninsula.

Pibil is a cooking technique that involves wrapping pork (or another meat) in banana leaves, marinating it in sour orange and achiote– a sweet, slightly peppery red sauce made from annatto seed, a plant found in the tropics – and baking it in a hand-dug barbecue pit in the ground for several hours. The meat becomes tender and flaky, with a subtly smoky flavor, and is generally served piled into soft tortillas.

A popular preparation, which can be found on menus throughout the Yucatan, is Cochinita Pibil, made from a whole suckling pig.

Pronunciation: PEE-beel

Also Known As: Cochinita Pibil, pibicochinita, pit smoked pork, Mexican roasted pork

RECIPE:

Cochinita Pibil
(Pork in Banana Leaves)

1/2 cup achiote paste

8 cloves garlic, peeled & chopped

1/2 cup freshly squeezed orange juice

1/2 cup freshly squeezed grapefruit juice

1/2 cup freshly squeezed lime juice

2 ts cumin seeds

8 dried bay leaves

1/2 ts ground cinnamon

1 ts dried oregano

1 ts salt

2 medium white onions, sliced 1/2 inch thick

2 ts pepper

1 ts Sugar

4 lbs. pork butt, cut in 3 inch cubes

5 roma tomatoes, sliced 1/2 inch thick

2 Squares bitter chocolate, chopped

1 pound banana leaves, softened over a low flame

4 anaheim chiles, roasted, peeled & sliced into strips

In a medium bowl, mash together the achiote paste, garlic, citrus juices, bay leaves, cumin seeds, cinnamon, oregano, salt & pepper with a fork. Add the pork, toss evenly to coat, & marinate in refrigerator for at least 4 hours.Preheat the oven to 300 degrees.

Heat a dry cast iron skillet over high heat. Char the onion slices until blackened on both sides. Then char the tomato slices on both sides. Reserve.

Line a large baking dish with one layer of banana leaves. Arrange the pork in an even layer and top with charred onions, tomatoes, chilies and all marinade. Cover with banana leaves and wrap the dish tightly in foil.

Bake for at least 3 hours, or until the pork is tender and moist. Remove from oven and let site for 10 minutes. Unwrap and serve with pickled onions and white rice.

8-10 servings

Recipe courtesy of “Mexican Cooking for Dummies”
by Susan Feniger & Mary Sue Milliken.

Re-Published or Posted by Aetna J B on December 15,2010.