COCHINITA PIBIL
Provided by Food Network
Categories main-dish
Time 6h50m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
- In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.
- Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
- Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
- Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
- Reduce the heat to 275 degrees F and roast for 6 hours.
- Serve with pickled red onions, warm corn tortillas and salsa.
COCHINITA PIBIL
This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
Provided by TAWMTHEBOMB
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
- Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
- Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
- While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 10 g, Cholesterol 60.2 mg, Fat 11.7 g, Fiber 1.3 g, Protein 19.1 g, SaturatedFat 4.2 g, Sodium 58.1 mg, Sugar 3.5 g
COCHINITA PIBIL FONDA SAN MIGUEL
Make and share this Cochinita Pibil Fonda San Miguel recipe from Food.com.
Provided by idealflaw
Categories Curries
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preparing the Achiote Rub:
- Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
- Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
- Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
- Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
- Reserve 2 tablespoons of the paste for cooking with the tomatoes.
- Rub the pork cubes with the remaining achiote rub and set aside.
- Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
- Cooking the Pork:.
- Preheat oven to 350 degrees. have a large heavy dutch oven ready.
- Using tongs, carefully sear the banana leaf over an open flame until flexible.
- Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
- Cover the pork with Tomato mixture, folding the banana leaf over the top.
- Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
- Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.
COCHINITA PIBIL (OR "PUERCO PIBIL") (SIMPLIFIED)
This is director Robert Rodriguez's version of the recipe with some of the measurements modified and simplified so you're not squeezing 10 lemon halves and wondering how much 8 cloves of garlic is to a cup. I also don't use banana leaves...too much cash and I'm here to save you some money. Trust me, the pork tastes just as good as the leaves are only for show. Let me also say that Annatto is also known as "Achiote Seed". You can get it at any Spanish market in the city in which you live...and I would ALSO recommend using the powder version of ANY of the spices with the exception of cloves and all-spice berries. My pork is also hotter because I'm a spice-nut. Last, but not least, the pork: get it de-boned by your butcher or deli clerk. This takes a minute or less at the store and is VERY worth it. Otherwise, you will spend a LONG time trying to cut around a hand-sized bone inside the meat. I also like to marinate the meat overnight which is the reason this recipe takes HOURS to prepare. If this isn't your thing, one to two hours will do as well but an overnight stay in your fridge will allow the juices to better penetrate the meat. Also, you want the following items: 1) Coffee/spice grinder 2) 1 Large Chef's Knife/Santoku 3) Blender 4) Measuring Cup/Spoons 5) 1 1/2 Gallon Ziploc Bags 6) Casserole or Baking Dish 7) Aluminum Foil (the big, wide foil, not standard) 8) Rubber gloves (for cutting the peppers; if you don't have these, use plastic bags to go over your hands) If you have a coffee grinder, make sure you're not gonna use it for making coffee in the near future because your coffee will have that spice taste. If you don't have a coffee/spice grinder, you CAN use a blender to grind your spices. It DOES work, though it isn't recommended.
Provided by Tabascoman77
Categories One Dish Meal
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- First, you have to prepare the Achiote Paste. This is used to marinate the pork. First, put the Annatto Powder, Ground Cumin, Black Pepper, All-Spice seeds and whole cloves into a spice grinder. Grind into a fine dust. You wanna do that because if you don't, the dust can be VERY gritty. Not good.
- Cut up the habanero peppers. I use three. I also leave the seeds in and most of the membrane. USE GLOVES WHEN HANDLING AND CUTTING UP THE PEPPERS. I cannot stress that enough. If you use your hands to cut the peppers and then touch the seeds and membrane and then touch or scratch your face or eyes or any bit of your skin for any reason, you're gonna be the sorriest person on the planet.
- Also, take the time to cut up and mince your garlic. You can use your hands to do this.
- Pour in your orange juice, white vinegar, minced-up habanero, add your grinded up spices (if you used a blender to grind up your spices instead of a grinder, you don't have to do this), salt and garlic and then blend well for about a minute. If you think you still have some grit or pulp from your ingredients, keep blending.
- After it's well-mixed, pour in a full cup of lemon juice. I like to just buy the stuff, pre-squeezed. They DO sell all-natural stuff, so you won't be cheating too much when you squeeze it from a bottle.
- After that, add in 2 to 3 shots of tequila. Blend again.
- Get your pork shoulder and cut it into 1 to 1 1/2-inch cubes. Once done, throw all the cut-up meat into a big 1 1/2-gallon Ziploc bag.
- Pour the Achiote Paste you've prepared into the bag with the chopped-up pork and MAKE SURE THE BAG IS SEALED. This juice, when it drips, is capable of staining and leaves a pungent smell due to all the acids contained in it. Once sealed, put it into the fridge and let it marinate overnight. If you don't want to wait, allow two hours to marinate.
- Next, preheat the oven to 325 degrees.
- Once properly marinated, get your casserole or baking dish and line it with aluminum foil. I recommend using the wider yield because this helps prevent spillage into the dish. Once the pan is lined and you have slack foil on the sides, pour in all the pork and juice and close the foil up over the meat. It wouldn't hurt to add ANOTHER layer of foil and tuck the meat in on the inside of the pan. This prevents any steam from escaping, thus properly allowing the food to slow cook perfectly. Then, add one more piece on top to go AROUND the outside edges of the pan.
- Once the oven is ready, put the entire dish in (make sure to handle it carefully; you don't want it to slip and fall) and shut the door.
- Set the oven timer for 4 hours and don't look back. The meat slow-cooks on its own and you DON'T need to check on it. Doing so makes the oven lose heat.
- During the last 30 or so minutes of the cooking, prepare your rice according to the package.
- CAREFULLY, remove the dish from the oven after the timer has gone off and CAREFULLY, open up the foil, avoiding ANY escaping steam.
- Use a fork to break up the steamed pork into shreds. This allows the meat to absorb a lot of the left-over juice. This also allows the pleasant side-effect of the pork tasting even BETTER the next hour and even the next day.
- If you want to get fancy and act like you own a swank restaurant, get a large lettuce leaf and then spoon out an even bed of rice on top of it. If you don't feel like using lettuce, just spoon out a bed of rice on a plate.
- Spoon out a generous amount of pork on top of the rice.
- Garnish with a jalapeno pepper -- and enjoy. :).
Nutrition Facts : Calories 989.1, Fat 70.1, SaturatedFat 24.1, Cholesterol 268.4, Sodium 2592.9, Carbohydrate 24.6, Fiber 5.3, Sugar 4, Protein 67.4
More about "cochinita pibil fonda san miguel food"
COCHINITA PIBIL RECIPE FROM YUCATáN - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
COCHINITA PIBIL | TRADITIONAL PORK DISH FROM YUCATáN, MEXICO
From tasteatlas.com
FONDA SAN MIGUEL - 897 PHOTOS & 1019 REVIEWS - YELP
From yelp.com
777 Yelp reviewsLocation 2330 W North Loop Blvd Austin, TX 78756
COCHINITA PIBIL - COASTAL YUCATAN | EAT YOUR WORLD
From eatyourworld.com
FONDA SAN MIGUEL | RESTAURANTS - FOOD NETWORK
From foodnetwork.com
BEST COCHINITA PIBIL IN SAN MIGUEL DE ALLENDE RESTAURANTS
From restaurantguru.com
BEST COCHINITA PIBIL IN THE USA - FONDA SAN MIGUEL
From tripadvisor.ca
FONDA SAN MIGUEL IS A MUST-SEE MEXICAN RESTAURANT IN ALLANDALE
From tribeza.com
FONDA SAN MIGUEL, AUSTIN - MENU, PRICES & RESTAURANT REVIEWS
From tripadvisor.ca
CHICKEN, GUACAMOLE, COCHINITA PIBIL:... - FONDA SAN MIGUEL
From facebook.com
COCHINITA PIBIL TOPS LIST OF WORLD’S BEST TRADITIONAL DISHES
From discoversma.com
COCHINITA PIBIL - MENU - FONDA SAN MIGUEL - AUSTIN
From fr.yelp.ca
AUSTIN, TX - FONDA SAN MIGUEL COCHINITA PIBIL FOR FOOD NETWORK
From dannybatista.com
WORLD BEST VEGETABLE RECIPES: COCHINITA PIBIL FONDA SAN MIGUEL
From bestvegetablerecipes.blogspot.com
MENUS - FONDA SAN MIGUEL
From fondasanmiguel.com
IT'S OFFICIAL; COCHINITA PIBIL IS THE BEST FOOD IN THE WORLD; WINS ...
From theyucatanpost.com
FONDA SAN MIGUEL - AUSTIN, TX | REVIEW & WHAT TO EAT - ROADFOOD
From roadfood.com
FONDA SAN MIGUEL: FORTY YEARS OF FOOD AND ART HARDCOVER
From amazon.ca
COCHINITA PIBIL | LATIN FOOD & PRODUCTS
THE TOSTADAS DE COCHINITA PIBIL ARE... - FONDA SAN MIGUEL | FACEBOOK
From facebook.com
FONDA SAN MIGUEL: FORTY YEARS OF FOOD AND ART
From chapters.indigo.ca
WELCOME - FONDA SAN MIGUEL
From fondasanmiguel.com
RECIPE: COCHINITA PIBIL TACOS FROM LA CARNITA - TORONTO LIFE
From torontolife.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
FONDA SAN MIGUEL, AUSTIN - MENU, PRICES & RESTAURANT REVIEWS
From en.tripadvisor.com.hk
FONDA SAN MIGUEL RESTAURANT - AUSTIN, , TX | OPENTABLE
From opentable.ca
COCHINITA PIBIL - FRIDAY NIGHT SNACKS AND MORE...
From fridaysnacks.info
GIANT FOOD SALARIES IN WARRENTON, VA | GLASSDOOR
From glassdoor.com
FONDA SAN MIGUEL - FORTY YEARS OF FOOD AND ART - UBC PRESS
From ubcpress.ca
FONDA SAN MIGUEL COCHINITA PIBIL - GOODTASTE WITH TANJI | RECIPE
From pinterest.com
9781477310229: FONDA SAN MIGUEL: FORTY YEARS OF FOOD AND ART
From abebooks.com
FONDA SAN MIGUEL : FORTY YEARS OF FOOD AND ART
From books.google.com
RESTAURANT FONDA SAN MIGUEL - AUSTIN, , TX | OPENTABLE
From opentable.ca
RICK BAYLESS COCHINITA PIBIL RECIPE - FOOD NEWS
From foodnewsnews.com
COCHINITA PIBIL – HOW TO MAKE (DELICIOUS) BELIZEAN PIBIL
From belizehub.com
PIGGING OUT AT FONDA'S FEAST OF COCHINITA PIBIL - THE …
From villagevoice.com
FONDA SAN MIGUEL - MENU - AUSTIN
From fr.yelp.ca
BEST COCHINITA PIBIL IN THE USA - FONDA SAN MIGUEL
From tripadvisor.com
FONDA SAN MIGUEL: FORTY YEARS OF FOOD AND ART|HARDCOVER
From barnesandnoble.com
EASY COCHINITA PIBIL - GIMME SOME OVEN
From gimmesomeoven.com
FONDA SAN MIGUEL COCHINITA PIBIL - GOODTASTE WITH TANJI
From goodtaste.tv
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