Recipe for Cochinita Pibil?

[Sol]

Jesus,

Do you know how long banana leaves will keep fresh? I cannot find them in Boise, but I always see them at the Latino supermercados in Las Vegas. I have always wanted to bring some home with me.

Take care,
Alicia

[Jesus]

I have no idea, Sol.
Banana leaves are not so common in my market but if I see somebody dealing with them I will ask. Also try to find a guy selling Tamales Oaxaquenos, they will know.

I've kept them in the refrigerator for a week or so with no problems.

[Sol]

Thanks Jesus and Mariposita.

[Jesus]

De nada. Are you still in PdC?

[james]

I plan to make up a batch this weekend, but I'll slow roast it for 5 hours or more and I'll cut the banana leaves from the back yard by the pool.

[JAH]

Cochinita Pibil*

5 oz of achiote
3 cloves of sautéed garlic
1 tsp sautéed peppercorns
1 tsp cumin
3 whole cloves
1 tsp dried oregano
2 T powdered red chile
2 cups sour orange juice
or a mixture of oj and vinegar or lime juice
4.5 lbs pork
Banana leaves, softened over low flame
5 oz lard, melted
Salt to taste

Liquefy the achiote in the orange juice with the spices and salt. Pour over the meat and cover. Refrigerate 8-12 hours.

Afterwards line a casserole with the banana leaves allowing them to hang over the edges so that you can wrap the pork with them. Then dip the meat in the melted lard, add it and the marinade to the casserole, wrap it in the banana leaves, cover tightly with foil, and place the casserole in a preheated oven (300 degrees) about 2.5-3 hours. Place a pan of water in the oven also so that everything stays moist.

When the meat is tender, let it cool without unwrapping it. Later shred it finely and mix it with the cooking sauce. Serve in warm tortillas with red pickled onions and habanero sauce. Serves 10.

*The source of this recipe is a magazine I purchased from a newsstand in Oaxaca. It is called Caprichos Y Antojos: Lo Mejor de Yucatán. The original is in Spanish. I have translated it the best I can.

[Sol]

Originally Posted by Jesus

De nada. Are you still in PdC?

No, I got home the day before yesterday. WAhhhhh!!!!

[Sol]

Originally Posted by JAH

Cochinita Pibil*


5 oz of achiote
3 cloves of sautéed garlic
1 tsp sautéed peppercorns
1 tsp cumin
3 whole cloves
1 tsp dried oregano
2 T powdered red chile
2 cups sour orange juice
or a mixture of oj and vinegar or lime juice
4.5 lbs pork
Banana leaves, softened over low flame
5 oz lard, melted
Salt to taste

Liquefy the achiote in the orange juice with the spices and salt. Pour over the meat and cover. Refrigerate 8-12 hours.

Afterwards line a casserole with the banana leaves allowing them to hang over the edges so that you can wrap the pork with them. Then dip the meat in the melted lard, add it and the marinade to the casserole, wrap it in the banana leaves, cover tightly with foil, and place the casserole in a preheated oven (300 degrees) about 2.5-3 hours. Place a pan of water in the oven also so that everything stays moist.

When the meat is tender, let it cool without unwrapping it. Later shred it finely and mix it with the cooking sauce. Serve in warm tortillas with red pickled onions and habanero sauce. Serves 10.

*The source of this recipe is a magazine I purchased from a newsstand in Oaxaca. It is called Caprichos Y Antojos: Lo Mejor de Yucatán. The original is in Spanish. I have translated it the best I can.

JAH,

This looks wonderful!!! One of the problems that I had with my recipe was that the meat was too dry. I am going to try this recipe when I visit my brother in Las Vegas next week.

[JAH]

Let us know how it goes!!!

[Jesus]

And bring some tacos this way, it's just a little detour from your house to Mexico city and then to Las Vegas, no?

[Sol]

Originally Posted by Jesus

And bring some tacos this way, it's just a little detour from your house to Mexico city and then to Las Vegas, no?

As long as you provide the coca-cola mexicana in a bottle!

[Jesus]

No problem, How many cases you need?

[katishka]

Originally Posted by Sol

Jesus,

Do you know how long banana leaves will keep fresh? I cannot find them in Boise, but I always see them at the Latino supermercados in Las Vegas. I have always wanted to bring some home with me.

Take care,
Alicia

hi, Alicia. I am brand new to this forum. I am from Merida, Yucatan, Mexico. Banana leaves may be frozen. I do this all the time.. Before using, you should clean them (regular hot water will do) and then you can microwave them instead of flaming them. It is easier to microwave. Also be sure to cut off the tough ends - these ends make it hard to work with the banana leaves.

take care,
katishka

[Sol]

Originally Posted by katishka

hi, Alicia. I am brand new to this forum. I am from Merida, Yucatan, Mexico. Banana leaves may be frozen. I do this all the time.. Before using, you should clean them (regular hot water will do) and then you can microwave them instead of flaming them. It is easier to microwave. Also be sure to cut off the tough ends - these ends make it hard to work with the banana leaves.

take care,
katishka

Welcome to the forum Katishka! Thank you for the tip on the banana leaves! I didn't know that you can microwave them! I didn't make it to Las Vegas, but I am tempted to have my brother Fed-ex me some banana leaves. Besides the cochinita, I want to make some tamales.

un saludo afectuoso,
Alicia