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How would you describe your perfect cochinita pibil

Extra achitot for me

 
Anonymous

Asked by Anonymous at 11:49 PM on Mar. 22, 2013 in Food & Drink

This question is closed.
Answers (10)
  • Made with chicken. I make a mean pollo pibil
    momto2boys973

    Answer by momto2boys973 at 10:12 PM on Mar. 23, 2013

  • Google!

    Cochinita pibil, a slow-roasted pork dish, originates in the southern Mexico, specifically the Yucatan Peninsula, comprising the states of Yucatan, Campeche and Quintana Roo. Traditional Yucatan food as we know it today arises from the fusion of early European influences with native Mayan food and preparation techniques. For example, cochinita pibil resulted from the succulent combination of Spanish pork with pre-Hispanic Spices and cooking methods.

    Traditionally, this dish involves marinating cochinita, which is literally baby pig (pork shoulder, loin, or Boston butt roast can be used instead), in the juice of Seville or bitter oranges, coloring it with achiote (annatto seed), wrapping it in a banana leaf, and then slowly roasting it over hot stones underground. Such preparation is thus well-summarized by the descriptive Mayan name “cochinita pibil” which basically means “baby pig roasted under the ground”.
    Ballad

    Answer by Ballad at 12:13 AM on Mar. 23, 2013

  • I don't eat Pork.
    m-avi

    Answer by m-avi at 12:12 AM on Mar. 23, 2013

  • The tender, flavorful pork results both from marinating it for at least 8 hours in highly acidic juice and slowly cooking it for hours. Since bitter oranges aren’t always available, you can combine lemon or lime juice with orange juice to achieve the same results. The achiote gives cochinita pibil it’s characteristic color and is best if added in paste form, which is made from grinding the achiote (or annatto) seeds along with other spices.

    A firey, pickled onion-habanero salsa is the vital condiment that must be served with cochinita pibil, whether enjoyed in tacos or tortas (sandwiches).

    Recipe at http://mexicofoodandmore.com/traditional-dishes/yucatan/cochinita-pibil-recipe.html.
    Ballad

    Answer by Ballad at 12:15 AM on Mar. 23, 2013


  • I don't eat Pork.
    m-avi

    ^^this
    feralxat

    Answer by feralxat at 12:15 AM on Mar. 23, 2013

  • so you eat baby pigs? gross.. i dont eat that.. never will. im not big on pork anyways.
    chrstny88

    Answer by chrstny88 at 12:17 AM on Mar. 23, 2013

  • ive never had it, doesnt sound like something i would be able to make. but id try it without the hot salsa.
    okmanders

    Answer by okmanders at 12:31 AM on Mar. 23, 2013

  • It's soooo good! Just lime juice & fresh salsa on mine
    funlovinlady

    Answer by funlovinlady at 8:07 AM on Mar. 23, 2013

  • I make a version with pork tenderloin and mojo.Many times I substitute chicken for pork but leave all the rest the same.
    drfink

    Answer by drfink at 3:00 PM on Mar. 23, 2013

  • I don't eat pork.
    balagan_imma

    Answer by balagan_imma at 7:12 PM on Mar. 23, 2013

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