Walters Cochinita Pibil Food

WALTER'S COCHINITA PIBIL

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• For the recado:.
• Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
• Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
• Meanwhile, for the mild salsa:.
• Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
• For the spicy salsa:.
• Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
• Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.

COCHINITA PIBIL

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.

WALTER'S COCHINITA PIBIL

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined.
• Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
• Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
• For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
• Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.