📍 Yucatán
Cochinita pibil
Pork marinated in achiote and sour orange juice, wrapped in banana leaves and cooked until it falls apart.
- Preparation
- 40 min
- Cooking
- 210 min
- Waiting and resting
- 240 min
History
A Maya legacy traditionally cooked in a pib, an underground oven. Achiote and sour orange are the signature of the Yucatán Peninsula, and today it is served in tortas, tacos, and panuchos.
Ingredients
Preparation
- 1
Dissolve the achiote in the sour orange juice with garlic and spices.
- 2
Marinate the pork in the adobo for at least 4 hours or overnight.
- 3
Toast the banana leaves to make them pliable and line a baking dish.
- 4
Place the meat with its marinade, wrap, and cover tightly.
- 5
Bake at low heat until the meat shreds on its own.
- 6
Serve with red onion pickled in sour orange and habanero.
Cooking tips
- Bake covered at 160 °C for about 3.5 hours; add hot water if the pan dries before the marinade burns.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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