COCHINITA PIBIL (MEXICAN PULLED PORK IN ANNATTO SAUCE)
This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded and served with habanero sauce.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend marinade until smooth.
- Rub pork with salt and pepper and place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter.
- Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined.
- Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 8.3 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 0.9 g, Protein 37.6 g, SaturatedFat 8.9 g, Sodium 1333.5 mg, Sugar 4.7 g
ACIENTO (PORK RIND PASTE)
Aciento-Oaxacan-style chicharrón paste-is really flavorful and completes a lot of masa-based Oaxacan dishes like tlayudas, memelas, and chochoyotes.
Provided by Bricia Lopez
Categories Condiment/Spread Pork Olive Oil Food Processor Dairy Free Tree Nut Free Peanut Free Soy Free Wheat/Gluten-Free
Yield Makes 3 cups (720 mL)
Number Of Ingredients 2
Steps:
- Place the ingredients in a food processor and process until smooth and the chicharrón is broken down to a chunky paste, about 3 minutes.
- This aciento will keep in the refrigerator for a month.
ASADO DE PUERCO (MEXICAN PORK STEW)
An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
- Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
- Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
- Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
- Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.3 g, Cholesterol 46.7 mg, Fat 10.1 g, Fiber 3.3 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 426.7 mg, Sugar 0.2 g
More about "aciento pork rind paste food"
ACIENTO FROM OAXACA: HOME COOKING FROM THE HEART OF …
From app.ckbk.com
Cuisine OaxacanCategory SauceServings 3
ASIENTO, THE NOT SO ‘SECRET’ OAXACAN FOOD FLAVOR
From madrerestaurants.com
OAXACA | EPICURIOUS.COM
From epicurious.com
BEST ACIENTO RECIPE - HOW TO MAKE VEGAN ACIENTO …
From food52.com
BRICIA LOPEZ'S VEGAN ACIENTO | GENIUS RECIPES - YOUTUBE
From youtube.com
MEMELAS RECIPE - QUICK AND EASY - GOING MY WAYZ RECIPES
From goingmywayz.com
Estimated Reading Time 2 mins
OAXACA: HOME COOKING FROM THE HEART OF MEXICO HARDCOVER
From amazon.ca
Reviews 1.1KFormat HardcoverAuthor Bricia Lopez, Javier Cabral
PORK RIND - CUISINE OF THE PHILIPPINES - TREK ZONE
From trek.zone
WHY BRICIA LOPEZ'S VEGAN ACIENTO IS GENIUS - FOOD52
From food52.com
HOW TO MAKE PORK RINDS (CHICHARRONES) | WHOLESOME YUM
From wholesomeyum.com
13 BEST PORK RIND RECIPES (KETO AND LOW-CARB) - INSANELY GOOD
From insanelygoodrecipes.com
ACIENTO (PORK RIND PASTE) | RECIPE | PORK, PORK RINDS ... - PINTEREST
From pinterest.com
OAXACA: HOME COOKING FROM THE HEART OF MEXICO | EAT YOUR BOOKS
From eatyourbooks.com
ACIENTO PORK RIND PASTE FOOD - HOME AND RECIPE
From homeandrecipe.com
PORK RIND PASTE (ACIENTO) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRICIA LOPEZ BIO, LATEST ARTICLES & RECIPES - EPICURIOUS.COM
From epicurious.com
OAXACA: HOME COOKING FROM THE HEART OF MEXICO – EARTHEN
From earthen-shop.com
ACIENTO PORK RIND PASTE RECIPES
From tfrecipes.com
ANCIENT NUTRITION | DR. AXE - DIETARY SUPPLEMENTS & VITAMINS
From ancientnutrition.com
OAXACA: HOME COOKING FROM THE HEART OF MEXICO - INDIGO BOOKS …
From chapters.indigo.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love