Cochinita Pibil is a must try dish when visiting the Yucatán Peninsula. The tender, pulled pork has a smokey, slightly tangy flavor and is commonly served in soft corn tortillas.
The traditional method of cooking Cochinita Pibil uses a technique which involves marinating pork in an achiote rub, made from annatto seed, a plant found in the tropics. The meat is wrapped in a banana leaf and placed in an underground barbecue pit filled with wood. The pit is then covered with stone and the pork is left to roast for several hours.
If this process sounds somewhat daunting, have no fear. Here is a simplified recipe you can use in your own kitchen to produce similar, flavorful results.
Achiote Tacos
- 1.5 pounds boneless pork
- 1/4 cup white vinegar
- 2 garlic cloves, minced
- 1 tsp fine sea salt
- 1/2 tsp oregano
- 1 block achiote (the size of one square of baker’s chocolate)
- corn tortillas
- cilantro
- lime wedges
- diced onion
- radishes, sliced
- avocado, cubed
Cut pork into 2 inch pieces and place in a large pot with vinegar, garlic, salt, oregano, achiote and enough water to cover meat completely. Boil on low heat for 2 hours or until the liquid has been reduced, leaving the tender pork in a thick, vivid orange sauce. While the meat is cooking, prepare the cilantro, onion, radish, avocado and lime garnishes. Shred the pork using a fork and serve in warmed corn tortillas with a side of rice and beans.
Chicken is also a savory substitution for this Mayan specialty.
* Look for Achiote in the spice aisle in local supermarkets here in Playa del Carmen. It comes in an orange, rectangle package. Annatto seed can also sometimes be found in specialty stores or in the international aisle elsewhere in North America.
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