Cochinita pibil Mexican recipe

Cochinita pibil is one of the preparations that most represents Mexican gastronomy, it not only tastes great but is part of traditional cuisine and they continue to use an ancient cooking method.

I am sure that all of us at some point have heard of cochinita tacos, what is the star ingredient of this Mexican dish …

Cochinita tacos They are present in all the restaurants that serve Mexican food outside of Mexico, here in Spain the tacos of cochinita, those of pastor, those of chicken tinga, those of mole, those of roast meat are never lacking in the menu.

Cochinita pibil

I think it is very important that every time we go to a Mexican restaurant we verify that what we are eating is really Mexican food, the tacos of these stews are a good indication that it is not a Tex-Mex restaurant that tries to sell itself as Mexican.

Now less, but we still have to be careful not to get 'Gato por hare'

But for that I am behind this computer so that they know how to differentiate the truly Mexican gastronomy with the one that says "to be Mexican cuisine" so they are not fooled.

Well, I am distracted, here we come to talk about the cochinita pibil and everything that has to do with this Yucatecan traditional preparation.

I am sure you have many questions about this traditional Mexican dish; What ingredient gives that color, why Pibil, can be done living abroad and the most important how to do it.

I will tell you all this so keep reading and at the end of this post you will be wanting to eat some tacos of cochinita pibil.

Cochinita pibil recipe easy and on the stove

The first thing you need to know is the origin of this very Mexican dish; Cochinita pibil comes from southern Mexico and is a preparation typical of Yucatan.

Yucatan has one of the most traditional cuisines since Mayan culture was established in this state, so there are very traditional communities there and very traditional gastronomic techniques.

Cochinita pibil tacos, traditional recipe

Starting talking about the most important thing; The color of the little pig, that almost red orange that characterizes this Mexican dish, well, the color is what the achiote, a seasoning and natural pigment.

Achiote as I told you is a pigment that has been used since the Aztecs, now it is used to color cheeses and especially in the kitchen for some elaborations. Commercially it is sold in small cubes, in seed and powder type. It is usually a little hard and before using it must be diluted in water or citrus juices.

The second thing we should know about the traditional cochinita pibil is that; his name is due to the way it is baked.

The pib is the underground oven where the Mayans cooked all kinds of meat covered with banana leaves. Before the conquest, the Mayan Culture used the Pib to cook wild boar, venison and other meats from the area.

They covered the meats with banana leaves, marinated with annatto and baked with charcoal in a hole they made, where they left the meat to cook for several hours.

With the conquest, pork, sour orange and spices from the East such as cinnamon, cloves, etc. were introduced.

All this was adapted to the annatto marinade that is currently known as message or racaudo. The pork, the spices and the oranges always respecting the natural pigment, the corn and the habanero pepper, which is another thing that characterizes this delicious dish.

Cochinita pibil traditional recipe

There are so many things that I would like to tell about the little pig to avoid downplaying this traditional Mexican dish and with one of the most pre-Hispanic preparations that the post would never finish.

It is true that currently the preparation varies but not much, it is still a achiote pork stew, citrus, habanero peppers, species, which is marinated and cooked in a banana leaf and served on corn tortillas accompanied by purple onion and more habanero.

I made this traditional recipe my way, that is, It is cooked on a stove and in a normal pot. I find it hard to find the banana leaves and more in these times of quarantine.

The onion used is purple but you can use the one you have at home and make it pickled.

The important thing is that I do not change more than those things, adapting the preparation to my conditions. I want you to know that living outside of Mexico we do not have all the ingredients on hand and others are not very common in the countries we live in.

However in Spain it is easy to get Mexican ingredients even fresh nopales.

For this recipe we must take into account that the meat must be left to marinate for a minimum of 3 hours. It is best to leave it overnight marinating in the refrigerator.

We should also know that the meat takes a little less than 2 hours to cook on the stove.

Well now if we start by listing the ingredients.

Ingredients for making cochinita pibil on stove

  • 700 g. pork
  • 30 g. achiote
  • 1/2 teaspoon of cumin
  • 5 peppers
  • 3 cloves
  • 3 garlic
  • 1/4 of onion (40 g. Of onion)
  • 1 piece of cinnamon (about 3 cm. From the branch)
  • 1/2 teaspoonful of oregano
  • 1 liter of water (We will use only a little, which will depend on the cooking of the cochinita)
  • 70 ml. apple cider vinegar
  • 150 ml. orange juice (Save half of the orange and lemon that we squeeze)
  • 30 ml. lemon juice (If the orange is very sweet, balance with more lemon)
  • Tablespoon of olive oil (5-7 ml. Of oil)

To accompany:

  • Habaneros in strips
  • Pickled onion
  • Lemon
  • Corn tortillas

For the onion:

  • 1 onion (If they get a better dwelling)
  • 20 ml. sherry vinegar (I used a reserve)
  • 15 ml. Apple vinager
  • Salt and pepper to taste

preparation:

  • The first thing is to scratch or collect, for this we put all the species in a molcajete and grind them to form a powder. We reserve them.
  • Now we dilute the achiote in the vinegar, the one I use is in paste so it is a little hard, I prefer to help myself with the molcajete, I put the achiote with a splash of vinegar and grind it. Gradually add the vinegar until everything is well diluted.
  • In a bowl I put the pork cut into large pieces and season with salt and ground pepper. If they had a banana leaf, we should put the leaves in the pot that is going to be cooked and marinate the meat there.
  • On the other hand, we mix the orange juice with the lemon juice, add the ground spices, the achiote diluted in vinegar, add the onion, the garlic and mix. Here we must test our errand and correct acidity and salt.
  • It is important to correct before pouring the mixture into the meat.
  • The next thing we will do is add our message to the meat we have in the bowl, we remove it well with our hands, I recommend using gloves because the achiote stains and it is important to massage the meat so that it is impregnated with the red message.
  • We put in this mixture the halves of the citrus fruits that we squeeze, we cover it perfectly with film and we let it rest overnight in the refrigerator.
  • We can also make the pickled onion at once and for this we cut the onion in julienne and we are going to defoliate it.
  • We put enough water with a touch of salt to boil, let it boil for about 5 minutes and immediately with the help of a strainer we submerge the onion in the boiling water for about 10 seconds and remove it from the water.
  • Drain the onion perfectly and put it in a preferably glass bowl, add salt, pepper and vinegars, stir, cover and leave to rest the same in the refrigerator.
  • The next day we take out the meat 30 minutes before cooking so that it warms up. We put the oil in the pot where it will cook and let it heat a little.
  • Add the marinated meat to the pot, add 1/2 cup of water and cook the meat over medium-low heat. My advice, that we are pending of how fast the meat cooks, this will depend on the fire that they use, in my case I use vitroceramic and the cooking is slow.
  • We cover the cochinita and we will let it cook little by little, there must be a soft meat that with the fingers detaches the strands almost alone.
  • We must go checking the cochinita from time to time so that it does not stay dry and add half cups of water without going over. The cochinita should be soft, I check it every 15 minutes because my fire is slow.
  • Mine finished cooking after 1 hour and 45 minutes, let it absorb all the juices about 10 minutes more over a slightly higher heat than I cooked it.
  • You will see that it is a tender but juicy meat, it does not have to fall apart just to be soft and to come off easily.
  • Good, I served it in tacos and with the pickled onion that I made a day before, if they get habanero add strips of it to the onion and they will see that the tacos are very delicious.

As I said before, this is a recipe that can be made at home and with ingredients that we can get. It is a quick and easy recipe to make.

I hope they prepare it at home because it is very worth making this little pig.

Cochinita pibil Prep. 15 minutes Cooked 120 minutes Total 2 hours 15 minutes The best and easiest cochinita pibil recipe on the stove. Recipe type: Traditional Mexican tacos Cuisine: Mexican Diners: 3 Ingredients

  • 700 g. pork
  • 30 g. achiote
  • ½ teaspoon of cumin
  • 5 peppers
  • 3 cloves
  • 3 garlic
  • ¼ onion (40 g. Of onion)
  • 1 piece of cinnamon (about 3 cm. From the branch)
  • ½ teaspoon oregano
  • 1 liter of water (We will use only a little, which will depend on the cooking of the cochinita)
  • 70 ml. apple cider vinegar
  • 150 ml. orange juice (Save half of the orange and lemon that we squeeze)
  • 30 ml. lemon juice (If the orange is very sweet, balance with more lemon)
  • Tablespoon of olive oil (5-7 ml. Of oil)
  • For the onion:
  • 1 onion (If they get a better dwelling)
  • 20 ml. sherry vinegar (I used a reserve)
  • 15 ml. Apple vinager
  • Salt and pepper to taste
  • To accompany:
  • Corn tortillas
  • lemon
  • Pickled onion
  • habaneros

Instructions

  1. The first thing is to scratch or collect, for this we put all the species in a molcajete and grind them to form a powder. We reserve them.
  2. Now we dilute the achiote in the vinegar, the one I use is in paste so it is a little hard, I prefer to help myself with the molcajete, I put the achiote with a splash of vinegar and grind it. Gradually add the vinegar until everything is well diluted.
  3. In a bowl I put the pork cut into large pieces and season with salt and ground pepper. If they had a banana leaf, we should put the leaves in the pot that is going to be cooked and marinate the meat there.
  4. On the other hand, we mix the orange juice with the lemon juice, add the ground spices, the achiote diluted in vinegar, add the onion, the garlic and mix. Here we must test our errand and correct acidity and salt.
  5. It is important to correct before pouring the mixture into the meat.
  6. The next thing we will do is add our message to the meat we have in the bowl, we remove it well with our hands, I recommend using gloves because the achiote stains and it is important to massage the meat so that it is impregnated with the red message.
  7. We put in this mixture the halves of the citrus fruits that we squeeze, we cover it perfectly with film and we let it rest overnight in the refrigerator.
  8. We can also make the pickled onion at once and for this we cut the onion in julienne and we are going to defoliate it.
  9. We put enough water with a touch of salt to boil, let it boil for about 5 minutes and immediately with the help of a strainer we submerge the onion in the boiling water for about 10 seconds and remove it from the water.
  10. Drain the onion perfectly and put it in a preferably glass bowl, add salt, pepper and vinegars, stir, cover and leave to rest the same in the refrigerator.
  11. The next day we take out the meat 30 minutes before cooking so that it warms up. We put the oil in the pot where it will cook and let it heat a little.
  12. Add the marinated meat to the pot, add ½ cup of water and cook the meat over medium-low heat. My advice, that we are pending of how fast the meat cooks, this will depend on the fire that they use, in my case I use vitroceramic and the cooking is slow.
  13. We cover the cochinita and we will let it cook little by little, there must be a soft meat that with the fingers detaches the strands almost alone.
  14. We must go checking the cochinita from time to time so that it does not stay dry and add half cups of water without going over. The cochinita should be soft, I check it every 15 minutes because my fire is slow.
  15. Mine finished cooking after 1 hour and 45 minutes, let it absorb all the juices about 10 minutes more over a slightly higher heat than I cooked it.
  16. You will see that it is a tender but juicy meat, it does not have to fall apart just to be soft and to come off easily.
  17. Good, I served it in tacos and with the pickled onion that I made a day before, if they get habanero add strips of it to the onion and they will see that the tacos are very delicious.

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