How to make traditional cochinita pibil on the stove, ready for a taco

One Yucatecan tradition is cochinita pibil

Like many dishes that are part of Mexican cuisine, cochinita pibil has a history that brought it to the tables of Mexicans and other parts of the world.

Cochinita pibil is the result of the fusion of Spanish and Mayan cuisines, prepared with pork marinated in achiote, sour orange juice, garlic, salt and pepper, which is traditionally cooked inside the pib, explains the Ministry of Culture.

Its origins can be found in pre-Hispanic times; it was prepared for the most important celebration, Hanal Pixán, in which food and drink are offered to the souls of the faithful departed from October 31 to November 2.

Traditional ingredients of cochinita pibil

One of the main ingredients in cochinita pibil is achiote, the fruit of a native tree from which red seeds are extracted to make a paste used as a seasoning for various dishes. The Mayan culture also used it as an insect repellent, a dye for textiles, and body paint during their rituals and ceremonies.

It's worth noting that since pigs didn't exist in the Americas, the meat used to prepare it came from pheasant, wild boar, or venison. In its original preparation, the meat is wrapped in banana leaves and baked in a pib, which, as we've already mentioned, is a pit buried in the ground heated with stones, and from which the word pibil derives.

Cochinita pibil recipe cooked on the stove

As I promised you at the beginning, I will give you the best recipe for cochinita pibil cooked on the stovetop, which you can put inside a bun, in a tortilla, or even eat with beans.

INGREDIENTS

• 1 kg Pork Leg
• 40 g Annatto Paste
• 1/4 Onion
• 2 cloves of garlic
• 2 cups Sour Orange Juice
• 1 teaspoon Cumin
• 2 Cloves
• 4 Allspice Peppers
• 2 tablespoons butter
• Salt and pepper to taste
• 2 Banana leaves

PROCEDURE

• Blend the achiote paste with the onion, garlic, orange juice, cumin, cloves, peppers, half the lard, and add salt.
• Place the banana leaves in a baking dish and arrange the meat. Pour over the previously ground ingredients and cover with the leaves.
• Marinate the meat overnight in the refrigerator. Pour the mixture into the pressure cooker, cover, and cook for 30 minutes.
• Let it rest until the pressure valve drops. Once you can open the pot, check that the meat is tender and adjust the salt. Shred the meat well and serve as desired.

Onion and habanero sauce

In a baking dish, combine the red onion with lemon juice and salt and let it marinate while the meat cooks.