Mexican love, cumbia, huapango and son! Welcome to Paulina Cocina and if you know this song by Thalia, today is a good time to sing it. The cochinita pibil recipe It is so Mexican that you won’t be able to believe it. Although the recipe is a little complex, it requires time and the search for some special ingredients if they are not in Mexico, it is so delicious that you cannot miss making it.
And while you’re at it, you can freeze it in portions or invite friends to eat with you. It can be eaten alone, in tortillas, as an appetizer, main dish… It is very versatile.
About the cochinita pibil
What is it?
The cochinita pibil It is a traditional dish of Mexican cuisine, originating from the Yucatan Peninsula region. It is especially popular in the states of Yucatan, Campeche and Quintana Roo. It is a dish made from pork, generally Iberian pork or suckling pigwhich is marinated and cooked slowly in an earthen oven called “pib” or “pit”, where the name “pibil” comes from.
The cochinita pibil is an example of how Mexican gastronomy combines historical and cultural influences to create unique and delicious dishes. In addition to its distinctive flavor, this dish is a symbol of Mexico’s rich culinary tradition and an example of the regional diversity in the country’s cuisine.
4 unique characteristics of this preparation
- Marinade: The main characteristic of cochinita pibil is the marinade. The meat is marinated with a mixture of achiote (a paste made from annatto seeds), sour orange juice, garlic, spices and other ingredients. Annatto is responsible for giving it its characteristic red-orange color.
- slow cooking: After marinating the meat for several hours or even overnight, it is wrapped in banana leaves and placed in the earthen oven. Slow, low-temperature cooking allows the meat to become tender and take on the flavors of the marinade ingredients.
- Accompaniments: Cochinita pibil is usually served in corn tortillas, forming tacos, and is accompanied by pickled red onion, cilantro and chili sauce, usually habanero sauce. It is also common to accompany it with black beans and rice.
- Mayan influence: Cochinita pibil has its roots in the cuisine of the ancient Mayan civilization. Earth oven cooking was a traditional Mayan technique used to cook food. The combination of ingredients and flavors reflects the fusion between Mayan culinary traditions and Spanish ingredients.
Speaking of Mexican food, here I leave you a video of 10 classic recipes from Mexico that you can’t stop trying
A recipe with powerful flavors
The cochinita pibil It is a dish of Mexican cuisine that consists mainly of marinated and slowly cooked pork. Generally, pork is used, such as loin, shoulder or suckling pig, cut into pieces.
Achiote is a paste made from annatto seeds. Annatto gives the meat its characteristic red-orange color and distinctive flavor. He Orange juice sour is an essential component in marinade. It provides acidity and fresh flavor to the meat.
Its ingredients
Garlic is an aromatic ingredient which adds flavor and depth to the marinade. Various spices and seasonings can be added according to the regional and personal preferences. Some of the common seasonings include cumin, oregano, cinnamon, and black pepper.
Las banana leaves They are used to wrap meat before cooking. They help maintain moisture and flavors while It is cooked in the earth oven. The procedure is that the marinated meat is placed in the earthen oven and covered with banana leaves before being buried underground for slow and even cooking.
What do you eat with cochinita pibil?
The cochinita pibil It is a versatile dish that can be enjoyed in various ways. Although there are no strict rules about what to drink with cochinita pibilthere are some common options that can complement and enhance the dining experience.
Las traditional mexican drinks that go well with cochinita pibil include horchata water (made of rice, cinnamon and vanilla), the Jamaica’s water (hibiscus flower infusion), and the tamarind water. These drinks are refreshing and can balance the rich and spicy flavor of meat.
A cold and refreshing beer, such as a light lager-type beer or a Mexican beer, can be an excellent option to accompany cochinita pibil. The beer’s fresh, effervescent profile can offset the intensity of the flavors. Ideal with michelada.
If you prefer something more sophisticated, consider agave-based drinks, such as mezcal or tequila. These artisanal drinks can complement the flavors of cochinita pibil and offer a unique sensory experience.
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Cochinita pibil recipe
Yield: 10 servings
Preparation time: 7 hours
Ingredients
- 1 kg pork in pieces
- 100 g annatto paste
- 1 cup sour orange juice (or orange and lemon juice mixture)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
- Banana leaves
- Corn tortillas
- Pickled red onion, cilantro and chili sauce
How to make cochinita pibil
- In a large bowl, mix the annatto paste, sour orange juice, minced garlic, cumin, oregano, black pepper and salt.
- Place the pork pieces in the marinade so that they are well covered. Cover the container and refrigerate for at least 4 hours.
- Preheat the oven to 160°C. Wash the banana leaves and soak them in hot water to make them more flexible.
- Place the meat in the center of each banana leaf and form well-sealed packages. Place them on a baking sheet and bake for 3-4 hours.
- Remove the meat from the oven and shred with a fork.
- Serve cochinita pibil in corn tortillas with pickled red onion, fresh cilantro and chili sauce to taste.
Source: www.paulinacocina.net
