Cochinita Pibil Fonda San Miguel Recipes

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COCHINITA PIBIL FONDA SAN MIGUEL

Make and share this Cochinita Pibil Fonda San Miguel recipe from Food.com.

Provided by idealflaw

Categories     Curries

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16



Cochinita Pibil Fonda San Miguel image

Steps:

  • Preparing the Achiote Rub:
  • Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
  • Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
  • Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
  • Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
  • Reserve 2 tablespoons of the paste for cooking with the tomatoes.
  • Rub the pork cubes with the remaining achiote rub and set aside.
  • Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
  • Cooking the Pork:.
  • Preheat oven to 350 degrees. have a large heavy dutch oven ready.
  • Using tongs, carefully sear the banana leaf over an open flame until flexible.
  • Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
  • Cover the pork with Tomato mixture, folding the banana leaf over the top.
  • Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
  • Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.

4 lbs pork butt or 4 lbs chicken, trimmed of tendons and cut into 1-inch cubes
2 tablespoons safflower oil
4 large tomatoes, sliced
2 medium white onions, sliced
1 large banana leaf
white rice
2 tablespoons achiote seeds or 3 tablespoons achiote paste
1/4 cup orange juice
1/4 cup distilled white vinegar
1/2 teaspoon cumin seed
1/2 teaspoon dried Mexican oregano
12 whole black peppercorns
4 whole allspice
8 garlic cloves, peeled
1/4 teaspoon paprika
1 tablespoon sea salt

COCHINITA PIBIL

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 10 to 12 servings

Number Of Ingredients 10



Cochinita Pibil image

Steps:

  • Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
  • In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.
  • Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
  • Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
  • Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
  • Reduce the heat to 275 degrees F and roast for 6 hours.
  • Serve with pickled red onions, warm corn tortillas and salsa.

3 pounds pork roast or pork butt
8 tablespoons achiote recado paste (See Cook's Note)
1 teaspoon white wine vinegar
1 pinch dried Mexican oregano
1 sour orange, juiced
2 cloves garlic, minced
2 large banana leaves
Salt and freshly ground pepper
Salt and freshly ground pepper
Serving suggestions: pickled red onions, warm corn tortillas and salsa

COCHINITA PIBIL

This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!

Provided by TAWMTHEBOMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 6

Number Of Ingredients 12



Cochinita Pibil image

Steps:

  • Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
  • Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
  • Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
  • While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g

2 pounds pork butt roast with bone
2 tablespoons achiote paste
⅓ cup orange juice
⅔ cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
½ cup red wine vinegar
2 red onions, sliced into rings

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