Traditional Mexican Dishes
How to Make Mexican Cochinita Pibil, a Traditional Recipe from Mexico
Prepare at home a tender and juicy Mexican cochinita pibil, marinated with achiote, citrus, and spices, cooked slowly in banana leaves and served with pickled red onion and corn tortillas.
This traditional recipe, linked to the cuisine of Yucatan, transforms the pork shoulder into a soft and shredded meat, full of citrus and spice aromas. The habanero pepper is optional and adds a touch of spiciness to the pickling.
01
Ingredients
Have everything ready before you begin.
- ✓1.5 kg of pork shoulder or butt, cut into large pieces
- ✓100 g of achiote paste
- ✓Juice of 2 sour oranges, or the juice of 1 sweet orange and 2 lemons
- ✓60 ml of white vinegar
- ✓4 cloves of garlic
- ✓1 teaspoon of ground cumin
- ✓1 teaspoon of dried oregano
- ✓1/2 teaspoon of ground cloves
- ✓1/2 teaspoon of ground cinnamon
- ✓1/2 teaspoon of black pepper
- ✓1 1/2 teaspoons of salt
- ✓4 banana leaves
- ✓1 large red onion
- ✓100 ml of apple cider vinegar
- ✓Juice of 1 lemon
- ✓1/2 teaspoon of salt for the pickling
- ✓1 habanero pepper, optional
- ✓12 corn tortillas
02
Step-by-step method
- 01
Prepare the marinade
Prepare the marinade. Place in a blender the achiote paste, the juice of sour orange - or the mixture of sweet orange and lemon -, the white vinegar, the cloves of garlic, the cumin, the oregano, the cloves, the cinnamon, the black pepper, and the salt. Blend until you get a red sauce, integrated and without large pieces of garlic.
- 02
Put the pork pieces in a large container and pour all the marinade over them...
Put the pork pieces in a large container and pour all the marinade over them. Mix with clean hands or with tongs until each piece is well coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight. Remove the meat 30 minutes before cooking.
- 03
Prepare the pickled onion
Prepare the pickled onion. Cut the red onion into thin strips and place it in a container. Add the apple cider vinegar, the lemon juice, and 1/2 teaspoon of salt. Mix and let it rest for at least 30 minutes.
- 04
If you want to add spiciness, cut the habanero pepper into thin slices and...
If you want to add spiciness, cut the habanero pepper into thin slices and add it to the onion. Handle it carefully and wash your hands well after.
- 05
Preheat the oven to 160 °C
Preheat the oven to 160 °C. Quickly pass the banana leaves over a low flame or a hot skillet to soften them, without burning them.
- 06
Line a deep oven-safe dish with the banana leaves, leaving them hanging over the edges.
Line a deep oven-safe dish with the banana leaves, leaving them hanging over the edges. Place the pork inside with all the marinade and fold the leaves over the meat to cover it completely.
- 07
Cover the dish with aluminum foil and seal the edges well to preserve the steam.
Cover the dish with aluminum foil and seal the edges well to preserve the steam. If you don’t have banana leaves, use a covered dish.
- 08
Bake for 3 and a half to 4 hours, without opening the dish halfway through the cooking.
Bake for 3 and a half to 4 hours, without opening the dish halfway through the cooking. The meat will be ready when it separates easily with a fork and the juices at the bottom are concentrated and fragrant.
- 09
Remove the dish from the oven and let the meat rest, still covered, for 15 minutes.
Remove the dish from the oven and let the meat rest, still covered, for 15 minutes. Open it carefully due to the hot steam.
- 10
Transfer the pork to a container and shred it with two forks, keeping juicy fibers and some small pieces.
Transfer the pork to a container and shred it with two forks, keeping juicy fibers and some small pieces. Add the cooking juices gradually and mix until the meat is moist, shiny, and well flavored. Taste and adjust only with the indicated salt if necessary.
- 11
Heat the corn tortillas on a comal or dry skillet for a few seconds on each side, until they are flexible and lightly toasted.
Heat the corn tortillas on a comal or dry skillet for a few seconds on each side, until they are flexible and lightly toasted.
- 12
Serve the cochinita pibil on the tortillas and finish with the pickled red onion.
Serve the cochinita pibil on the tortillas and finish with the pickled red onion. Add some slices of the pickled habanero if you want more spiciness.
- Marinate the pork for at least 4 hours; leaving it overnight intensifies the flavor.
- Seal the dish very well to preserve the steam and prevent the meat from drying out.
- Do not open the package during cooking: you will lose steam and heat.
- If you can’t find sour orange, use 1 sweet orange and 2 lemons, as indicated in the recipe.
- Let the meat rest for 15 minutes before shredding it and add the cooking juices gradually to keep it juicy.
- Handle the habanero pepper carefully and wash your hands well after. You can omit it without affecting the recipe.
- If you prepare it in advance, refrigerate it with its juices and reheat it gently, covered.
- Do not drain the meat too much before serving; juiciness is one of its main characteristics.