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    You are in: Home / Recipes / Cochinita Pibil Fonda San Miguel Recipe
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    Cochinita Pibil Fonda San Miguel

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    1 hr

    2 hrs 30 mins

    idealflaw's Note:

    Pork Cooked in a Pit (traditional pork bbq of the Yucatan Peninsula)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 lbs pork shoulder or 4 lbs pork butt or 4 lbs chicken, trimmed of tendons and cut into 1-inch cubes
    • 2 tablespoons safflower oil
    • 4 large tomatoes, sliced
    • 2 medium white onions, sliced
    • 1 large banana leaf
    • white rice

    Achiote Rub

    Directions:

    1. 1
      Preparing the Achiote Rub:
    2. 2
      Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender.
    3. 3
      Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them.
    4. 4
      Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid.
    5. 5
      Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste.
    6. 6
      Reserve 2 tablespoons of the paste for cooking with the tomatoes.
    7. 7
      Rub the pork cubes with the remaining achiote rub and set aside.
    8. 8
      Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside.
    9. 9
      Cooking the Pork:.
    10. 10
      Preheat oven to 350 degrees. have a large heavy dutch oven ready.
    11. 11
      Using tongs, carefully sear the banana leaf over an open flame until flexible.
    12. 12
      Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf.
    13. 13
      Cover the pork with Tomato mixture, folding the banana leaf over the top.
    14. 14
      Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter.
    15. 15
      Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.

    Ratings & Reviews:

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    Nutritional Facts for Cochinita Pibil Fonda San Miguel

    Serving Size: 1 (492 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 831.0
     
    Calories from Fat 541
    65%
    Total Fat 60.1 g
    92%
    Saturated Fat 19.4 g
    97%
    Cholesterol 214.7 mg
    71%
    Sodium 1375.4 mg
    57%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 4.3 g
    17%
    Sugars 5.6 g
    22%
    Protein 54.3 g
    108%

    The following items or measurements are not included:

    banana leaves

    achiote seeds

    whole black peppercorns

    whole allspice

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