Meat
Cochinita Pibil
Yucatecan pork marinated in achiote and bitter orange, cooked until it shreds.
Gluten-free
Ingredients
- 1 kg of pork pulp in pieces
- 100 g of achiote paste
- 150 g of orange juice
- 50 g of lime juice
- 3 garlic cloves
- 1/2 teaspoon of cumin
- 1/2 teaspoon of pepper
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 2 banana leaves (optional)
- Pickled red onion to serve
Step-by-step
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- Put achiote, orange juice, lime juice, garlic, cumin, pepper, oregano and salt in the mixing bowl. Blend 40 sec/speed 6.
- Mix the meat with the marinade and let it rest refrigerated for 2 hours.
- Line the Varoma dish with banana leaves and place the marinated meat.
- Put 800 g of water in the mixing bowl and program 60 min/Varoma/speed 1 with the Varoma in place, watching the water.
- Check that the meat is tender; if needed, program 15 min/Varoma/speed 1 more.
- Shred the meat with two forks and mix it with a little of its juices.
- Serve in tacos with pickled red onion and habanero chile salsa.
Tips
- Bitter orange is the traditional one; substitute it with a mix of orange and lime.
- Banana leaves add aroma; toast them a little over the flame before using.
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