Recipe for Cochinita Pibil?

My son LOVES Cochinita Pibil Jesus. Do you have a good recipe for that? BTW I love that soup! Had it a couple times in Merida.

[Jesus]

I think you were replying to the Sopa de Lima thread, at the end is the recipe for that in Spanish, from the same website comes the cochinita recipe, also only in Spanish.

http://www.yucatan.com.mx/especiales.../cochinita.asp



Ok, here are a couple more:
http://www.gourmetsleuth.com/recipe_cochinitapibil.htm
This one doesn't use the orange juice but substitute vinegar for it, don't know about the flavor. Never mentions the banana leaves.

http://www.foodnetwork.com/food/reci...6_3698,00.html
This one overdoes it, too many species that are not traditional in this recipe (e.g. cinammon, shallots, etc. But the way of making sounds good.

So is your choice. Buen provecho.

[JAH]

My recipe for cochinita pibil is in Mexico. I'll be there this weekend so will try to remember to look for it and post it. It's in Spanish, but I'll translate it for you the best I can.

[Sol]

I found that it is best to have the banana leaves and the sour orange juice or naranja sevillana. I used foil and lemon and orange juice just as a recipe on an achiote box specified. Very good, but not close enough. But then the cochinita that the señoras prepare at the bus station stands will refine your taste buds. Very tough to second that cochinita pibil.

Gracias Jesus. When I make Mexican dishes I try my best to make it authentic, so I appreciate the 'real' stuff.

[denisea]

Originally Posted by Jesus

I think you were replying to the Sopa de Lima thread, at the end is the recipe for that in Spanish, from the same website comes the cochinita recipe, also only in Spanish.

Yes, Mariposita did respond to the Sopa de Lima thread. Since it was a little off topic, I decided to split it off. Besides I thought Cochinita Pibil deserved it's own discussion thread.

[Jesus]

Completely agree, having talked and dreamed so much of those tacos and there was no thread for them. Good move Denise.

Originally Posted by Jesus

Completely agree, having talked and dreamed so much of those tacos and there was no thread for them. Good move Denise.

Jesus, eres mexicano?

Ooops I'm sorry if I messed up on the other thread Denise

[denisea]

Originally Posted by Mariposita

Ooops I'm sorry if I messed up on the other thread Denise

Nope... you didn't mess up at all. Only moderators can start new threads on this particular forum. I thought your topic was an excellent one which is why it became it's own thread. Thanks for contributing.

[Jesus]

Originally Posted by Mariposita

Jesus, eres mexicano?

Ooops I'm sorry if I messed up on the other thread Denise

Si, soy del DF.

And no, you didn't messed up on it, as Denise said we have some freedom/power to tidy up a little on the messages.

The food network recipe looks very interesting. Can't wait to try it. The Rick Bayless "Mexico, One Plate at a Time" book that was recommedmed a few months ago had a very good one also. We have learned that using the cheaper Pork Shoulder Steaks bring more flavor to the dish.
The tip abput softening the banana leaves over a flame is interesting. I have never been able to get the leaves to lend themslves to the cute "waprs " that Yaxche creates.
I cooking it on the grill outside. It makes the whole yard smell wonderful.

[denisea]

Here's a recipe, that I've yet to try, taken from a small cookbook that I purchased while visiting the Alma Libre Bookstore in Puerto Moreles titled:

Yucatecan Cuisine of the Hacienda Teya, 2nd edition, 2002. ISBN: 970-605-260-7

Cochinita Pibil (koh-chee'nee-tah peebeel) Pork in Banana Leaf
Serves 8

6.5 lbs pork (leg or loin)
2 pkgs achiote paste
2 cups sour orange juice
Oregano leaves
Salt
Pepper
Garlic
1 lb finely chopped red onion pickled in sour orange
2 banana leaves
1 lb refried beans
1 habanero pepper

Cut the pork in pieces about the size of an egg. Season with salt, pepper and garlic. Dissolve the achiote paste in sour orange juice and add to pork. Let stand hour or more. Place banana leaf in bottom of cooking pot; add meat and oregano leaves and cover with remaining banana leaf. Use aluminum foil to seal and bake at 325 degrees for about 2 hours.

Serve with refried beans and onions, accompanied with tortillas and habanero pepper.

[cuffedlinks]

Originally Posted by Marguerite

The tip abput softening the banana leaves over a flame is interesting. I have never been able to get the leaves to lend themslves to the cute "waprs " that Yaxche creates...

I had the Conchinita Pibil for my Yaxche meal. VERY, very good.

D~
I'm going to do my best to have Ruthie use that recipe.
Soon.

Mexican food requires a lot of preparation, but once it's done you can't beat it. I actually learned to make tamales, but that's A LOT of work! I can't imagine making them for a living. Also make fresh tortillas. Anyone know where I could find the blue corn tortillas? We used to have them in Morelos.

[Jesus]

Originally Posted by Marguerite

The tip abput softening the banana leaves over a flame is interesting. I have never been able to get the leaves to lend themslves to the cute "waprs " that Yaxche creates.

The banana leaves should always be flamed to soften them (also when doing tamales Oaxaca style).
Enjoy!!!!