Yucatán's most famous dish.
on October 24, 2020 21:37
How to Make It
Mix the achiote with the sour orange juice until achiote is diluted into a soft paste
Add the allspice and salt to the achiote paste
Cut the pork in small-ish cubes and mix them.with the achiote. Don't forget to add the shoulder bones
If possible let it sit for a whole day.
Make a cover with banana leaf on your pressure cooker
Add the pork with achiote into the cooker and add some bay leaves inside
Cover the recipient with another banana leaf
Cover with water until it reaches the banana leaf cover
Cool for 60 minutes
Chop the red onion and mix with sour orange, a tbsp of olive oil, salt and garlic powder to taste.
Make some"habaneros toreados" by passing them through the fire.
Cut them and mix with lime, salt and tbsp of olive oil.
Take the meat out of the cooker, and shred it.
Heat some tortillas, add cochinita, red onion and some habanero, and enjoy.
1.5 kg pork (shoulder)
500 g achiote
100 ml sour orange juice
1/4 cup salt
2 tbsp allspice (grounded)
4 bay leaves
1 red onion
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