Tacohuaco

Cochinita pibil

240 min, requires preparation the day before

Cochinita pibil is a legendary Mexican dish, known for being full of flavors and traditions, and typically is cooked underground using maguey leaves. The version here is a very simplified way of cooking it at home, which basically only calls for some supervision during the preparation. It is perfect for those days when one is working at home, since after marinating the meat overnight, you only need to cook it in the oven for some hours.

Try to cook it and serve it in different presentations and enjoy this legendary dish!

Keywords: puerco pibil, cochinita con achiote

Ingredients

Yields 600 g

  • 500 g of pork
  • 25 g of achiote
  • 2ā€“3 oranges
    juice
  • 2 pinches of dried oregano
  • 2 pinches of cumin
  • 5ā€“6 black peppercorns
  • 1 onion
  • salt

You will need

  • oven
  • dutch oven (or medium-size baking form)

Directions

  1. InĀ aĀ large bowl, dilute theĀ achiote inĀ orangeĀ juice.
  2. Add 2 pinches of dried oregano, 2 pinches of cumin, } black peppercorns, andĀ salt toĀ theĀ bowl.
  3. Peel theĀ onion, halve itĀ andĀ cut into 1/2Ā cmĀ slices, andĀ add toĀ theĀ bowl.
  4. Mix everything thoroughly, add more salt ifĀ needed.
  5. Rinse theĀ meat, andĀ put itĀ into theĀ juice, pour some juice andĀ onions onĀ top ofĀ theĀ meat toĀ cover itĀ completely with theĀ marinade.
  6. Refrigerate covered forĀ atĀ least 4Ā hours orĀ betterĀ overnight.
  7. Preheat oven toĀ 120ā€ÆĖšC.
  8. Braise theĀ meat inĀ theĀ marinade inĀ aĀ Dutch oven with theĀ lid onĀ (orĀ aĀ baking form covered with foil), forĀ atĀ least 2Ā hours orĀ until theĀ meat isĀ very soft, andĀ you could easily tear itĀ apart with aĀ fork.

Notes & tips

The best pig to make cochinita is the one that's not so lean and has a bit of marbling: neck, back, upper leg.