INGREDIENTS
- 700 g of pork tenderloin in pieces
- 1 tablespoon of achiote
- 4 guajillo chili peppers hydrated
- 1 cup pineapple juice
- 1 clove of garlic
- 1/2 red onion filleted
- 4 tablespoons vinegar
- 1 habanero pepper sliced
- 1 packet of tostadas
INSTRUCTIONS
- Blend the achiote with the guajillo chili, pineapple juice and garlic. Mix with the meat and season. Wrap in aluminum foil and bake at 160ºC for 2 hours.
- Mix the onion with the habanero and vinegar.
- Serve the suckling pig on toast and finish with the prepared onions.
It does not matter how much time is invested in this dish, the cochinita pibil easy recipe is a delicacy even for the most demanding palate. Not for nothing is it one of the most successful stews in Yucatecan cuisine.
3 IMPORTANT THINGS THAT EVERY LOVER OF COCHINITA PIBIL HAS TO KNOW
- This dish is originally from the state of Yucatán. Its key ingredients are pork and achiote.
- It arises in pre-Hispanic times where it used to be cooked on November 2 during the meal of the souls or “Hanal Pixan”.
- Before colonial times, venison, peccary, pheasant or wild turkey meat was used to prepare cochinita pibil.
Don’t forget to share this delicious recipe with your mom or best friend so they can also learn how to cook this traditional dish. Enjoy!
