Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin.The key ingredient in all pibil recipes is achiote (annatto), which gives the meat its characteristic red colour and adds an earthiness to the flavour.
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- 1/2 Tbs Cumin
- 1/4 TBS Oregano
- 8 Black Peppercorns
- Salt to Taste
- 1 Small Onion. Roasted and Peeled
- 2 Garlic Cloves. Roasted and Peeled
- 1 Box Achiote Paste
- 2 Cups Orange Juice
- 1/2 Cup White Vinegar
- 2 kgs Lean Pork Meat. Cut into Chunks (you can substitute the pork and use chicken instead)
- 20 Corn Tortillas
- 1 Red Onion, finely sliced for garnish
1. Add salt, spices, onion, garlic, achiote, orange juice and vinegar to a blender and liquidize.
2. Place meat in a large container and add the achiote mix.
3. Cover and marinate for 2 hours.
4. Place meat and marinade in a pressure cooker and cook for 45 mins.
5. Once cooked, shred the meat chunks and transfer to a serving dish with the left-over sauce.
6. Heat the corn tortillas on a ‘comal‘ at medium heat for about 45 secs per side or until heated through.
*Keep tortillas warm in a tortilla warmer.
7. Place the Cochinita Pibil, tortillas, onion and a salsa of your choice in the center of the table and let your guests make their own tacos.