Cochinita Pibil

Instructions For Cochinita Pibil

1. Step 1

   Marinate the pork in achiote paste with orange juice, lime juice, salt: The night before or the morning of that you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains.

2. Step 2

   Preheat the oven to 325°F.

3. Step 3

   Bake: Cooking this takes 3 to 4 hours, so plan ahead. Line a large casserole with a double layer of heavy-duty foil, or a triple layer of regular foil – you want a good seal. (Traditionally, cochinita pibil is wrapped in banana leaves, which add a wonderful flavor to the pibil. So, if banana leaves are available—you may be able to get them at the same store as the achiote paste, or at an Asian market—consider using them. Just heat the leaves first to make them more pliable.) cochinita-pibil-method-3 Elise Bauer Pour in the pork and the marinade and close the foil tightly. Put the casserole in the oven and bake at 325°F for at least 3 hours. You want it pretty much falling apart, so start checking at the three-hour mark.

4. Step 4

   Shred cooked pork meat with 2 forks: When the pork is tender, take it out of the oven and open the foil. Remove the meat with a slotted spoon to a bowl, then shred it with two forks. You don’t have to shred the pork, but I like it this way. Pour enough sauce over the meat to make it wet. cochinita-pibil-method-4 Elise Bauer To serve, either use this as taco meat or eat it the way we do: Over rice, garnished with cilantro, lime wedges, and queso seco, a Mexican dry cheese a little like Greek feta. Pickled red onions are a traditional garnish, and if you like them, they’re good, too.

Instructions for Pickled red onions for garnish

1. Pickled red onions for garnish

   Prep Time: 5 mins Cook Time: 12 mins Total Time: 17 mins Servings: 12 servings Yield: 1 1/2 pints
   Pickled red onions have two primary historical roots: ancient Middle Eastern preservation methods and traditional Mexican/Yucatán cuisine. While pickling goes back to 2400 BCE, the specific thin-sliced, bright pink condiment we use today was popularized in Latin America. The origins and culinary evolution of the dish are divided into two main regional traditions:Ancient Middle East (The Preservation Method): The technique of soaking vegetables in a highly acidic liquid (vinegar or citrus) began in ancient Persia and Mesopotamia. It was designed as a survival method to preserve fresh harvests for later use. The Yucatán Peninsula (The Modern Recipe): The specific preparation of thin-sliced red onions in a citrus and vinegar bath, called cebollas encurtidas (or cebollas curtidas), is a signature of Yucatán cuisine. Historically seasoned with bitter oranges, local habanero peppers, and spices, these onions were used as a sharp, tangy condiment to balance rich, heavily spiced pork and seafood dishes. Today, this bright pink topper is a global favorite used on tacos, sandwiches, and salads, prized because the acid mellows the sharp, raw bite of the red onion while giving it a stunning color.
   

2. Step 1

   Blanch the onions: Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander.

3. Step 2

   Boil the vinegar with sugar and spices: While the water is heating in Step 1, in a separate saucepan combine the vinegar, sugar, and spices. Bring to a boil, reduce heat to simmer, then cover and simmer for 5 minutes.

4. Step 3

   Add the onions and simmer: Add the blanched, drained onions to the vinegar mixture. Simmer for 1 minute.

5. Step 4

   Transfer to a glass jar: Allow to stand until cooled before putting the lid on and storing in the refrigerator. The pickled red onions will keep for several weeks refrigerated.