Cochinita Pibil Fonda San Miguel Recipes

COCHINITA PIBIL RECIPE FROM YUCATáN

Steps:

• Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted.
• To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable.
• Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag.
• In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt.
• Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor.
• Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork.
• Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great.
• Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed.
• Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn't, cover and return to the oven for another 30 minutes.

COCHINITA PIBIL (MEXICAN PULLED PORK IN ANNATTO SAUCE)

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

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 FONDA SAN MIGUEL

Steps:

• Preparing the Achiote Rub:
• Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
• Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
• Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
• Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
• Reserve 2 tablespoons of the paste for cooking with the tomatoes.
• Rub the pork cubes with the remaining achiote rub and set aside.
• Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
• Cooking the Pork:.
• Preheat oven to 350 degrees. have a large heavy dutch oven ready.
• Using tongs, carefully sear the banana leaf over an open flame until flexible.
• Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
• Cover the pork with Tomato mixture, folding the banana leaf over the top.
• Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
• Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.