Cochinita Pibil (serves 2-3) Recipe

Prepare marinade

In a blender or bowl, combine orange juice, lime juice, achiote paste, minced garlic, ground cumin, oregano, smoked paprika, 1 tsp salt and 1/4 tsp black pepper. Blend or whisk until smooth and achiote is fully dissolved.

Marinate pork

Place pork chunks in a shallow dish or zip-top bag. Pour the marinade over the pork, turning to coat. Add the bay leaf. Marinate at least 1 hour in the refrigerator (overnight for best flavor).

Sear and braise

Preheat oven to 300°F (150°C). Heat 1 tbs vegetable oil in an ovenproof Dutch oven or heavy pot over medium-high heat. Remove pork from marinade (reserve marinade). Brown pork in batches, about 2-3 minutes per side, until deep golden. Return all pork to pot. Pour reserved marinade and 1/2 cup water into pot. Bring to a simmer, cover tightly, and transfer to oven. Braise for 2 to 2.25 hours, or until pork is very tender and pulls apart easily.

Shred and finish

Remove pork from oven. Using two forks, shred the meat in the cooking liquid to keep it moist. Taste and adjust seasoning, adding remaining 1/2 tsp salt if needed. Keep warm until serving.

Toast rice

Rinse rice under cold water until water runs clear. Drain. Heat 1 tbs oil in a medium saucepan over medium heat. Add drained rice and cook, stirring, until rice is light golden, 4–5 minutes.

Cook rice

Stir in chopped onion and minced garlic; cook 1 minute more. Add tomato puree, chicken broth, 3/4 tsp salt and 1/4 tsp cumin. Bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let rest 5 minutes with lid on, then fluff with a fork.

Sauté aromatics

Heat 1 tbs oil or lard in a skillet over medium heat. Add 1/4 cup chopped onion and minced garlic; cook until translucent and fragrant, about 3 minutes.

Mash and simmer

Add drained pinto beans and 1/4 cup reserved bean liquid or water. Cook, stirring, 2–3 minutes to warm. Use a potato masher or immersion blender to mash to your desired texture (smooth or slightly chunky). Stir in 1/4 tsp cumin and 1/2 tsp salt. If too thick, add up to 2–4 tbs reserved liquid to reach desired creaminess. Keep warm.

Prepare plantains

Peel ripe plantains by slicing off ends, making a shallow lengthwise cut through the skin and removing it. Slice diagonally into 1/2-inch thick pieces.

Fry plantains

Heat about 1/2 cup oil in a sauté pan over medium-high heat until shimmering. Fry plantain slices in batches, 1–2 minutes per side, until golden brown and caramelized. Transfer to a paper towel-lined plate and season lightly with 1/4 tsp salt. Serve hot.

Quick-pickle onions

In a small bowl, whisk together 1/4 cup white vinegar, 1 tbsp fresh orange juice, 1/2 tsp salt and 1/2 tsp sugar until dissolved. Add thinly sliced red onion and toss to coat. Let sit at room temperature at least 20 minutes (longer for more pickling). Refrigerate if holding longer.

Roast and blend

Char the tomatillo directly over a gas flame, under a broiler, or in a dry skillet until softened and slightly blackened on spots, about 4–6 minutes. If using the habanero raw, halve and remove seeds for less heat. Place charred tomatillo, 1/2 habanero, cilantro leaves, 1 tbs lime juice, and 1/4 tsp salt in a blender or small food processor. Pulse, adding up to 1 tsp water to reach a pourable salsa consistency. Taste and adjust lime or salt. Use with caution—the sauce is very spicy.

Warm tortillas in a dry skillet or wrapped in foil in a low oven. On each tortilla, add a spoonful of arroz rojo, a scoop of shredded cochinita pibil, a spoonful of refried beans (or serve beans on the side), a couple slices of fried plantain, pickled red onion, and a drizzle or dab of habanero salsa. Garnish with chopped cilantro and a lime wedge. Serve immediately.