Panuchos de Cochinita Pibil

Dive into the rich flavors of Yucatecan cuisine with these mouthwatering Panuchos de Cochinita Pibil. These traditional delicacies feature succulent, achiote-marinated pork slow-cooked to perfection, served on a bed of refried bean-filled tortillas. Topped with vibrant pickled red onions, each bite is a symphony of textures and aromas. A substantial appetizer or a savory main dish, this recipe is a true testament to Mexican culinary heritage.

Ingredients

For Cochinita Pibil:
🍃 1 plantain leaf
🐖 500g pork loin, large pieces
🐖 500g pork pulp, large pieces
🍊 1 cup orange juice
🍗 1 cup chicken broth
🌶️ 1/4 tsp black pepper
🍂 1/4 tsp cinnamon powder
🧂 1/8 tsp cumin powder
🧄 2 garlic cloves
🧅 1/2 white onion
🧂 Salt
🟥 80g achiote block

For Tortillas:
🌽 300g corn flour (masa harina)
🐽 2 tbsp melted lard
🧂 Salt
💧 Water

For Accompaniments:
🫘 Refried beans
🧅 Pickled red onions
🌶️ Habanero chiles (optional)

Instructions

1- Prepare the Marinade:

• Break the achiote block into smaller pieces.
• In a Ninja blender, combine achiote, chicken broth, orange juice, black pepper, cinnamon powder, cumin powder, garlic cloves, salt, and chopped white onion.
• Blend until smooth to form a vibrant marinade.

2- Prepare the Pork:

• Pass the plantain leaves over a stove flame until flexible.
• Line a Le Creuset Dutch oven with plantain leaves.
• Place pork pieces inside and pour marinade over, ensuring all pieces are coated.
• Fold leaves over pork to create a sealed packet or cover with foil.
• Bake at 180°C (350°F) for 3-4 hours until tender.

3- Prepare the Tortilla Dough:

• In a bowl, mix corn flour, salt, and melted lard.
• Gradually add water, kneading until you get a smooth, elastic dough.

4- Cook the Tortillas and Assemble Panuchos:

• Use a "La Mexicana" tortilla press to flatten dough balls.
• Cook on a T-fal frying pan until tortillas puff and are golden.
• Make a small incision on each tortilla to create a pocket and fill with refried beans.
• Optionally, fry filled panuchos for extra crispiness.

5- Shred and Serve the Cochinita Pibil:

• Remove pork from oven, discard plantain leaves, and shred with forks.
• Pour some cooking juices over shredded pork.
• Top each panucho with cochinita pibil and garnish with pickled onions.

Prep Time: 20 minutes
Cook Time: 3-4 hours
Total Time: 3.5-4.5 hours
Servings: Makes about 10-12 panuchos
Calories: ~350 per serving
Proteins: 20g per serving
Fats: 18g per serving
Carbohydrates: 30g per serving
Equipment: Ninja Blender, Le Creuset Dutch Oven, Pyrex Glass Baking Dish, Wooden Cutting Board, Chef's Knife, Cooking Tongs, Silicone Spatula, "La Mexicana" Tortilla Press, T-fal Non-stick Frying Pan, Small Plates, Kiwilimón Apron, Kitchen Towel

Cooking Tips

• For authentic flavors, use pork cuts with more fat.
• Gently pass plantain leaves over flame for flexibility.
• For a smoky twist, roast garlic before blending.
• Masa harina mixed with melted lard ensures tortilla elasticity.

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Panuchos de Cochinita Pibil