Yucatecan Salsa Recipes

YUCATECAN SALSA

Steps:

• Place the onions in a colander and place under a stream of cold water for a few seconds. Drain.
• In a large bowl, combine all ingredients except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine.
• Toss with the cilantro and serve.

POLLO PIBIL

Steps:

• In a large bowl, combine the achiote paste, orange juice, lime juice, oregano, cumin, and cinnamon and mix well. If the achiote paste is in a hard clump, let it soak in the citrus juice for a while to soften it.
• Add the chicken to the bowl and toss to coat. Let marinate, covered, in the refrigerator for at least 30 minutes.
• Place a steamer rack in the bottom of a stockpot, Dutch oven, or Instant Pot and add 1 ½ cups water to the pot. Lay a long piece of aluminum foil in the pot on top of the steamer rack. Lay a second long piece of aluminum foil over the first so that the two form a cross. Lay a third piece of foil over making an X with the second piece. Push the foil down into the pot so that the 3 pieces of foil make a sort of bowl shape.
• Place the marinated chicken (along with the marinade) into the foil bowl and wrap up the sides of the foil to make a packet.
• To cook in a stockpot or Dutch oven: Place the lid on the pot and set it over medium-high heat. Bring to a boil and then reduce the heat to low. Steam for about 90minutes, until the chicken is cooked through and very tender. When finished cooking, remove from the heat, remove the lid, and let stand for 10 minutes or so before opening up the foil to serve the chicken.
• To cook in an Instant Pot or electric pressure cooker: Cover and seal the pot and set to pressure cook for 45 minutes. When the cooking time is up, let the pressure release naturally for about 10 minutes, then quick release any remaining pressure.
• Serve the chicken with warm corn tortillas, pickled red onion, salsa, cilantro, and other toppings as desired.

YUCATECAN-STYLE PORK

Steps:

• Put pork in a large bowl and rub with 1 teaspoon salt and 2 tablespoons juice.
• Toast peppercorns, cumin, and allspice together, then cool slightly. Transfer to grinder along with annatto seeds and grind to a powder. Transfer to a small bowl.
• Mince garlic and mash to a paste with remaining 1 1/2 teaspoons salt using side of a large heavy knife. Add to ground spices along with oregano and remaining 6 tablespoons juice and stir to make a paste.
• Toss pork with paste to coat well. Add onion and toss to combine.
• Holding both ends of a banana leaf, drag leaf over a burner on moderately high heat slowly until it changes color slightly and becomes shinier, then turn over and toast other side. Toast remaining banana leaves in same manner.
• Line roasting pan with leaves, shinier sides down, by arranging 1 leaf lengthwise and 2 leaves crosswise, letting excess hang over sides. Trim overhang to about 8 inches on all sides.
• Transfer pork mixture to banana leaves, then fold overhang of leaves over pork to enclose completely. Cover pan tightly with foil and chill, at least 6 hours.
• Put oven rack in middle position, then put pan with pork in oven and heat to 400°F (to take chill off pork gently).
• Once oven has reached 400°F, bake until pork is very tender, 2 1/4 to 2 3/4 hours.
• Discard foil and open banana leaves, then serve pork with salsa and tortillas.

YUCATAN SALSA

Steps:

• Place all ingredients in a medium bowl; stir until well combined. Let stand 1 hour at room temperature before serving.