Cochinita Pibil Recipe

The Mexican Southeast Recipes

Main Dishes

Cochinita Pibil Recipe

Ingredients:

Yield: 1 Kg or 2 1/5 pound	English Measures		Mise en Place in Net		Ingredients in Net
Ingredients	Amount	Units	Amount	Unit	%
Pork loin cut in medium pieces	1 1/4	pound	578	grs	57.80%
Table salt	1/5	ounces	6	grs	0.60%
Pork lard	1	ounces	31	grs	3.10%
Recado Rojo Recipe	6/7	pound	385	grs	38.50%
Total			1000	grs	100%
Para envolver
Banana leaves cut in squares 25 by 25 cms	9	pieces	9	pzas
Alufoil cut in squares 30 by 30 cms	3	pieces	3	pzas
To Garnish
Pickled Purple Onion Recipe	5	ounces	150	grs
Pickled Xalapeños pepper in strips ( rajas )	1	ounces	30	grs

Method of Preparation:

In a bowl, preferably glass, place the meat with salt and let stand all night
The next day melt the lard a hot budinera
Drain the meat juice
Place the tenderloin and seal only on one side
Mix with the red marinated and let sit for a few hours in the meat marinated
Keep refrigerated covered for several hours.
We need to soften the banana leaves and place them in the fire can be done on a griddle while the burning
Complete with banana leaves and marinated beef tamal wrapped simply does not matter that I use several sheets for each bundle
Then wrap in aluminum so it does not evaporate in the cooking juices from the meat
Bake at low heat, preferably to leave the meat is very soft at 120 degrees about 6-8 hours
Serve on the plantain leaf open and garnishes with pickled onions and refried black beans

Equipment and utensils to prepare the recipe
Glass container	Stove and oven	Casserole or Pot	Tweezers
Kitchen Spoon	Chopped board & knife	Spatula	Strainer

Pork loin is a cut of meat from a pig, along the top of the rib cage. It is very popular in the United States, as a number of meatpacking companies sell them pre-cut and soaking in marinade. They are usually grilled or baked

Cochinita Pibil Recipe

Method of Preparation:

Equipment and utensils to prepare the recipe