Cochinita Pibil
Tomorrow is our office holiday party, and I’m the organizer. So I decided to try out a new recipe. It’s Cochinita Pibil. I’ve had this at Border Grill and it’s good. So I decided to try it myself. I found the annatto seeds and I ground them up to make the achiote paste. So here is the pork marinating, just waiting to be cooked tomorrow. When I write programs I usually start with a single comment at the top that says something like “I hope this works”, so here it is:
/* I hope this works */
August 8th, 2006 at 4:57 pm
I use cuts of rib meat (boneless): perfect the both times I made cochinita pibil.
Key is the long time in the marinade (I do at least 12 hours typically), then I sear the pieces of meat in the dutch oven, to set the meant in a pan after that (reusable aluminium pan or a big lasagna dish), cover with the marinade, the cooking juice from the deglazed dutch oven (use light flavor ber, like Corona).
Cover the pan with aluminium foil and set in oven (375) for 4-5 hours.
Meat is awesome and can be easily pulled to make tacos, with fresh cilantro, pico de gallo and queso fresco… Simple and soooo yum !