Cochinita Pibil
Achiote-Braised Niman Ranch Pork, Banana Leaf, Pickled Onion, Black Beans, and Tortillas
Chef Maria del Socorro Serratos of Comal Heritage Food Incubator | Denver
Yield: 4 to 6 servings
Adapted by StarChefs | july 2022
INGREDIENTS:
Annatto Marinade:
5.5 ounces annatto paste
10 fluid ounces orange juice
Juice of 1 to 2 limes
½ cup white distilled vinegar
Cochinita Pibil:
6 pounds pork shoulder, fat trimmed, cut into pieces
Salt
Black pepper
2 banana leaves
Pickled Onion:
½ cup orange juice
Juice of 1 to 2 limes
1 tablespoon white vinegar
1 medium-sized red onion, julienned
1 habanero chile, seeds removed, julienned
Salt
Black Pepper
To Assemble and Serve:
1 banana leaf
Stewed black beans (optional)
Corn tortillas (optional)
METHOD:
For the Annatto Marinade:
In a Vitamix blender, blend to combine all ingredients. Pour into a large, nonreactive container and set aside.
For the Cochinita Pibil:
Season pork with salt and pepper. Mix pork with the Annatto Marinade until fully coated. Cover and refrigerate 8 hours (or overnight). The following day, heat oven to 400°F. Directly over the stove range, grill banana leaves until softened, 5 to 10 seconds on each side. If the leaf is too big, guide the leaf along the range until all areas have been roasted and softened. Line a casserole dish with 1 softened banana leaf, making sure the entire inside of the dish is covered. Place marinated pork in the casserole dish. Cover pork completely with second banana leaf, then cover the dish with aluminum foil. Roast pork 2 hours and 30 minutes or until tender. Separate the pork from cooking liquid and let cool. Using your hands, shred pork. Transfer shredded pork to a large sauce pot along with pork cooking liquid and season with salt and pepper. Add enough Annatto Marinade as desired. Bring to a boil, then reduce to a simmer. Continue cooking until ingredients are incorporated and sauce is smooth.
For the Pickled Onion:
In a bowl, mix to combine orange juice, lime juice, and vinegar. Stir in onion and habanero and season with salt and pepper. Let sit 15 minutes.
To Assemble and Serve:
On a serving plate, spoon Cochinita Pibil over a piece of banana leaf. Serve with Pickled Onions, black beans, and corn tortillas.
