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Top Rated Cochinita Pibil Recipes

Tamales
Famed chef, Enrique Olvera, gives tamales, a classic Mexican street food an update with fresh herbs, spices, and three delicious fillings: cochinita pibil, green salsa chicken, and goat cheese and red salsa.Adapted from Mexico from the Inside Out by Enrique Olvera.
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Cochinita Pibil
Slow cooked pork with the flavors of Mexico's Yucatan Region.
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Recipes Network
Cochinita Pibil
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Cochinita Pibil recipe. Ready In: 24 hrs Makes 6 servings 584 per serving Ingredients: ---, pork, salt, orange juice, achiote seeds, cumin seeds, oregano, peppercorns, allspice, garlic, red pepper flakes, salt, orange juice, banana leaf, ---, water, ---, onion, habanero chiles, salt, orange juice
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International Recipes
from Tipperary, Ireland2 pounds pork butt roast with bone2 tablespoons achiote paste1/3 cup orange juice2/3 cup freshsqueezed lemon juice2 habanero peppers, seeded and chopped1 teaspoon ground cumin1 teaspoon paprika1 teaspoon chili powder1 ...
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International Recipes
Yucatecanstyle PorkRecipe courtesy Gourmet Magazine.Serves 8.6 pound boneless pork shoulder not lean, cut into 3inch chunks2 1/2 teaspoons salt1/2 cup fresh Seville bitter orange juice1 teaspoon black peppercorns1 teaspoon cumin seeds1/2 ...
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International Recipes
Yucatecanstyle PorkRecipe courtesy Gourmet Magazine.Serves 8.6 pound boneless pork shoulder not lean, cut into 3inch chunks2 1/2 teaspoons salt1/2 cup fresh Seville bitter orange juice1 teaspoon black peppercorns1 teaspoon cumin seeds1/2 ...
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International Recipes
from Tipperary, Ireland2 pounds pork butt roast with bone2 tablespoons achiote paste1/3 cup orange juice2/3 cup freshsqueezed lemon juice2 habanero peppers, seeded and chopped1 teaspoon ground cumin1 teaspoon paprika1 teaspoon chili powder1 ...
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TAWMTHEBOMB
This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
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c.1996, M.S. Milliken & S. Feniger, all rights reserved
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Copyright (c) 2006, Mary Sue Milliken and Susan Feniger
Traditional pibil cooking from Mexico's Yucatan peninsula calls for marinating in a blend of achiote paste, citrus, and spices before the little pigs (or cochinitas) are wrapped in fragrant banana leaves and lowered into a carefully built, banana leaf-wrapped pit called a pibe. This is our adaptation for the American kitchen of a dish we first tasted in Playa del Carmen in the Yucatan.
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Lust
This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice.
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