Ingredients:Chilám® Yucatán Rub (half cup) Banana leaves (3-4) * easily found in many Asian or Mexican markets Pork shoulder cut in cubes (2-3 lbs) Red onion sliced (1) Habanero (1, optional) Fresh-squeezed Orange juice (2 cups) Fresh-squeezed Lime juice (2 cups) 1 tsp of oregano Corn Tortillas Black beans refried (optional) |
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Mix Chilám ® Yucatán Rub with one cup orange juice + 1 cup lemon juice until you get a semi-thick paste. Reserve one quarter of it for later (optional) Cover your protein with the paste and mix. Let meat marinate overnight wrapped in banana leaves. Remember to slowly pass banana leaves over a low flame or a hot griddle until the color becomes brighter. This will soften them and enhance their flavor Mix the rest of the orange and lime juice + sliced onion + roasted habanero + salt + oregano. Slow cook (~6 hours) or pressure cook (~1 hour) until meat is tender. You'll be able to shred it like butter! I always like to add a little extra paste once I shredded the meat and let it simmer in it for a few minutes. This adds a beautiful color and will enhance the flavor of the cochinita. But it's totally optional. Make tacos, top with pickled onion salsa, for a bit of extra flavor, add a thin layer of refried black beans on the tortilla. ..................................................................................... A small note on Cochinita Pibil's ingredients:
Yucatán has an orange variety called "sour orange" that people grow in their own backyards. A mix of half lime, half orange juice will match this unique flavor. Banana leaves add a beautiful aroma and very subtle taste while they help preserve the juices in your cochinita. |