Yucatan Roast Pork (Cochinita Pibil)
Yucatan Roast Pork (Cochinita Pibil)
This was originally prepared by the Mayans in ovens dug into the earth & lined with stones
The meat was wrapped in seaweed or banana leaves & left to roast slowly in its own juices
2 Tbsp annatto seed
18 whole black peppercorns
4 large cloves garlic, quartered
1/2 cup orange juice
2 tsps ground cumin
1 tsp salt
3/4 tsp dried oregano leaves
1 (4 lb) pork shoulder roast
Sweet Pickled Onions
16 (8-inch) flour tortillas, warmed
Cover annatto seed with boiling water
Cover & let st& at least 12 hrs; drain
Place annatto seed, peppercorns, garlic, orange juice, cumin, salt & oregano in blender container
Cover & blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 min
Make several deep cuts in pork roast
Place pork in shallow non-reactive dish
Pour marinade over pork; rub into cuts
Cover & refrigerate at least 12 hrs
Prepare Sweet Pickled Onions
Place pork & marinade in Dutch oven
Cover & bake at 325 deg F, turning pork & spooning marinade over pork occasionally, until very tender, about 3 hrs
Remove pork; let st& 30 min
Remove bones & fat from pork; pull pork into shreds
Skim fat from marinade
Return pork to marinade
Heat to boiling; reduce heat
Cover & simmer until pork is hot, about 10 min
Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions
Fold in sides of tortillas
Serve with Baked Plantains, if desired
Yields 8 servings
Sweet Pickled Onions
2 large onions, sliced
1/4 cup vinegar
1 tbsp granulated sugar
Cover onions with water in skillet
Heat to boiling; reduce heat
Cover & simmer 5 min; drain
Mix onions, vinegar & sugar
Cover & refrigerate at least 6 hrs
Pork With Green Chile (Carne De Puerco En Chile Verde)
Pork with Green Chile (Carne de Puerco en Chile Verde)
1 lb pork or beef
Vegetable oil or lard
4 green chiles, toasted, peeled & chopped
2 cloves garlic, crushed
1 medium onion, chopped
1 medium tomato, chopped
1 cup boiling water
Pepper
Cut pork into small cubes
Saute in oil until well browned
Drain off all but 1 tbsp fat
Add chopped chiles, garlic, onion, tomato & water & season to taste with salt & pepper
Cover tightly & simmer for 1 hour
Makes 4 servings
Chorizo
Chorizo
1 lb lean ground pork
1 1/2 Tbsp ground dried red chile, mild, medium or hot
1 tbsp white vinegar
1 medium clove garlic, peeled
1 tsp sweet paprika
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp dried powdered oregano
Process all ingredients in a food processor for a few seconds, or until well blended
Use at once or refrigerate for up to 3 days
Store in an airtight container in the freezer for up to 1 month