Cochinita Plate Recipe
Delicious Cochinita served with rice and topped with pickled red onions with habanero & pineapple, and blue corn tortillas
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Ingredients
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Cochinita Pibil
Pickled Red Onions
Rice
Blue Corn Tortillas
Method
Cochinita Pibil Preparation
- 1
Prepare the Marinade
In a blender, combine achiote paste, orange juice, lime juice, garlic, oregano, salt, and black pepper. Blend until smooth.
- 2
Marinate the Pork
Place the pork shoulder in a large bowl or resealable bag. Pour the marinade over the pork, ensuring it is well coated. Marinate for at least 4 hours, preferably overnight.
- 3
Cook the Pork
Preheat the oven to 300°F (150°C). Place the marinated pork in a baking dish, cover tightly with aluminum foil, and cook for approximately 4-5 hours until tender. Shred the pork with two forks.
Pickled Red Onions Preparation
- 4
- 5
Prepare the Pickling Liquid
In a small saucepan, combine vinegar, water, habanero pepper, pineapple juice, sugar, and salt. Bring to a boil, then remove from heat.
- 6
Rice Preparation
- 7
Cook the Rice
In a medium saucepan, bring water and salt to a boil. Add the rice, stir, and reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is tender and water is absorbed.
Blue Corn Tortillas Preparation
- 8
Prepare the Dough
In a bowl, mix blue corn flour and salt. Gradually add water, mixing until a soft dough forms. Knead for a few minutes until smooth.
- 9
Cook the Tortillas
Divide the dough into small balls. Using a tortilla press or rolling pin, flatten each ball into a thin circle. Cook on a hot skillet for about 1 minute on each side until slightly charred.
