Cochinita Pibil
From vainwi 16 years ago
- 240 minutes to make
- Serves 8
Traditionally made with pork, I use chicken. This is the Robert Rodriguez version from Once Upon a Time in Mexico. So good you might get whacked for making it. "El, you really must try this because it's puerco pibil. Read more It's a slow-roasted pork, nothing fancy. It just happens to be my favorite, and I order it with a tequila and lime in every dive I go to in this country. And honestly, that is the best it's ever been anywhere. In fact, it's too good. It's so good that when I'm finished, I'll pay my check, walk straight into the kitchen and shoot the cook." See less
Ingredients
- 3 lbs of chicken parts, skinned and slashed to allow marinade to penetrate (can also use pork butt cut into 2" cubes) shopping list
- 1 lb of banana leaves (you can seal the dish with foil, but the banana leaves create a better roasting atmosphere) shopping list
- For the marinade (anchiote paste): shopping list
- 3 tbls annato seeds shopping list
- 1 tbls salt shopping list
- 2 tsp peppercorns shopping list
- 4 whole allspice shopping list
- 1 tsp cumin shopping list
- 1/4 tsp whole cloves shopping list
- 4 minced garlic cloves shopping list
- 4 habaneros, seeded, deveined (more or less as desired) shopping list
- 1/4 cup orange juice shopping list
- 1/4 cup white vinegar shopping list
- juice of 3 lemons shopping list
- "splash" of your finest tequila shopping list
How to make it
- Mix all dry dry spices in a coffee grinder or spice mill. Grind it well, to a fine powder. (Hint: use this coffee grinder *only* for spices...)
- In a blender or food processor, blend everything together.
- In a ziplog bag add the meat and marinade. Shake it up well. Marinate for 12-24 hrs, shaking 2-3 times.
- Line a baking pan with the banana leaves - you are going to be wrapping the meat in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package". Dump the meat and marinade into the pan, wrap it the rest of the way with banana leaves. Put some more leaves on the top. Cover the whole thing with foil and seal the edges - don't let any steam escape. I've also used a pressure cooker (no banana leaves) with good results.
- Bake at 325' for 4 hours.
- Serve over a bed of white or mexican rice. Garnish with a tomato wedge and a fresh jalapeno or serrano pepper.
People Who Like This Dish 4
- quaziefly ALL POINTS
- lacrenshaw Horsham, PA
- mbeards2 Omaha, NE
- crazeecndn Edmonton, CA
- choclytcandy Dallas, Dallas
- vainwi Milwaukee, WI
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Yum, yum, yum! Thanks and my 5, vain..
Lorraine
lacrenshaw
in Horsham loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "