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Pibil fish is also delicious

This fish in Pibil is a recipe that will surprise your guests. «Pibil» is a type of underground cuisine, nowadays we associate it more with Mexicans than with Cochinita pibil, a dish from Yucatecan cuisine that, in addition to being cooked normally underground, is marinated with achiote and wrapped in leaves. The result is banana meat with a very smooth texture and a lot of flavor.How to prepare pibil fish please read on to discover his secret of exquisite dishes.

pibil-fish-recipe

  • Fish recipes 

  • Time: 25 min. approx.
  • Servings: 4 approx.
  • Ingredientes of pibil fish
  • ½ taza de pasta de achiote
  • 1 taza de jugo de naranja
  • 1 cucharada de vinagre blanco
  • 1 hoja de plátano
  • ¼ de taza de cebolla picada
  • 1 hoja de plátano
  • 4 filetes de pescado sin hueso
  • ½ taza de piña picada
  • ¼ de cilantro picado

  • Step-by-step preparation of Pibil fish is also delicious

  • 1. MIX achiote paste with orange juice, salt, and vinegar. Reservation
  • 2. PLACE fish fillets and bathe with the sauce in a saucepan covered with banana leaves.
  • 3. COVER and cook for 20 minutes. Remove the banana leaf and crumble the fish.

  • what is cochinita pibil

This dish, the cochinita pibil, is a stew equivalent to the gastronomy of Yucatán, made with pork marinated in achiote, covered in a banana leaf and baked in a clay oven through a pre-Hispanic technique known something like pib. According to the recipes of the early 20th century, the whole pig (gutted and with burned hair) was baked in a clay oven.2 The cochinita pibil is served with purple onion with sour orange and habanero pepper, widely used in the region.

  • He pibil what he should know

This very unique Mayan word pibil is generally related to a food that has been prepared in a clay oven known as pib (Mayan language). It consists of a pre-Hispanic technique in which peccaries, deer and various pheasants were first cooked greatly in the region. Maya.

Typically, a GDP is produced by digging a rectangular hole in the ground, where the dry firewood (mainly catzin or chuk \ ‘um wood) is burned into embers. Flat stones are placed on top of these embers and when they are heated the stew to be cooked is placed, in order to later cover everything with branches, a sheet of metallic zinc and finally a layer of earth, proceed to seal the oven, preventing liquid and cooking vapors from escaping.

The particular circumstance of the cochinita pibil, the pork, once seasoned, is placed in a metal container on top of a bed of previously roasted banana leaves, which is used to wrap the meat. stew to bury. The cooking time differs according to the volume of meat and the size of the PIB, but regularly after three or four hours the dish is ready. 5

By custom, this dish is consumed in the Yucatan Peninsula on Sundays and holidays.

  • Cochinita pibil slow cooker

One of my favorite dishes is the cochinita pibil slow cooker. The taste of achiote captivates me, to the point that when I was a child one of my favorite dishes was chicken with achiote.

The very peculiar recipe is considered to be prepared in the slow cooker. It’s so easy to do because you just put everything in the morning, put the pot on, and forget about it at lunchtime.

Acquire the freshly made tortillas, proceed with the onions with lemon and serrano, chop avocado and voila, delicious food that will captivate your whole family.

For this, it is necessary to cover the pore of the pot very well with aluminum foil, using several layers or sheets so that it does not suffocate. This will help you get less or at least little trouble cleaning the pot.

  • Cochinita pibil tacos recipe

cochinita-pibil-tacos

It is worth saying that these recipe for cochinita pibil tacos are one of the most legitimate within the multitude of tacos that Mexican gastronomy has. The cochinita pibil is a pork that is marinated and cooked very slowly, which makes it very tender and with a really extraordinary flavor. In order to make the recipe you will need to use pork leg meat that we will marinate with the dressing that we will arrange next.

  • Ingredients for Pibil cochinita tacos. Mexican recipe

  • 1 Kg of whole pork loin (part of the head of the loin)
  • 1 medium white onion and 2 red onions
  • Dried habanero peppers (to taste, recommendation 1 only)
  • Juice of a large orange, juice of a lime and juice of a lemon
  • 80 gr. achiote pulp or paste
  • 50 ml. extra virgin olive oil
  • A couple of tablespoons of white wine vinegar
  • A pinch of oregano and ground cumin
  • Salt and freshly ground black pepper (to taste)

  • Tacos de cochinita pibil

It is worth saying that these recipe for cochinita pibil tacos are one of the most legitimate within the multitude of tacos that Mexican gastronomy has. The cochinita pibil is a pork that is marinated and cooked very slowly, which makes it very tender and with a really extraordinary flavor. In order to make the recipe you will need to use pork leg meat that we will marinate with the dressing that we will arrange next.

cochinita-pibil-tacos

 

  • Ingredients for Pibil cochinita tacos. Mexican récipe

  • 1 Kg of whole pork loin (part of the head of the loin)
  • 1 medium white onion and 2 red onions
  • Dried habanero peppers (to taste, recommendation 1 only)
  • Juice of a large orange, juice of a lime and juice of a lemon
  • 80 gr. achiote pulp or paste
  • 50 ml. extra virgin olive oil
  • A couple of tablespoons of white wine vinegar
  • A pinch of oregano and ground cumin
  • Salt and freshly ground black pepper (to taste)

  • How to prepare a recipe for pibil cochinita.

Mexican gastronomy has been successful in Spain for several years, in which you can taste its typical dishes beyond the trend.

One of the most common meat recipes in restaurants is «Cochinita Pibil», which originated in the Yucatan Peninsula, the cradle of the Mayan civilization. It is a dish that is the result of the combination between the traditional cuisine of the pre-Columbian inhabitants and that imported by the Spanish conquerors.

The Yucatecan preparation consists of making pork that is marinated in a seasoning called «achiote», wrapped in banana leaves and cooked on hot stones in a hole in the bottom. According to this comes the part of his name, since «pibil» has its origin in the Mayan word pib, which means buried.

On one of the most important days of their calendar, «Hanal Pixan» or «Day of the Dead», the Mayans prepared a large tamale (package of banana leaves) of wild animal meat and then cooked it in an underground oven like the what we talk.

The pig came to these lands in boats from Spain, and the people of Yucatan were the first to know of its existence. It is the main ingredient in this dish, which is mixed with Mexican seasonings and cooking techniques.

Keep reading below is esters sharing the recipe for the «cochinita pibil» so you can make it and enjoy it at home, without having to have banana leaves or an oven buried in the garden soil.

Apart from pork, another of the essential ingredients of this dish is achiote (Bixa Orellana). A seasoning that comes from the seeds of a tree. Native to Central America, this tree produces a capsule-shaped fruit of about 5 centimeters. When ripe, it produces between 30 and 40 reddish seeds from which the achiote pulp is obtained.

cochinita-pibil-tacos

It is worth saying that it is famous in the kitchen and in the industry for its coloring power. Its use in combination with its function as a condiment or spice. I suppose that you rejoiced with one of the most transcendental dishes of Mexican gastronomy. You will tell me.

  • How the cochinita pibil will be prepared

1. For this cochinita pibil recipe we will spend too much money, the kg of pork loin costs about $ 5, the Achiote paste $ 2.20 and the dehydrated chilies $ 2.50. In the same way it is perfect for a dinner with friends, preparing it at home is not very difficult. I explain the recipe.
2. We start with the preparation of the achiote maceration, since we need to marinate the meat and let it marinate for a while.
3. In a large cup or bowl, add orange juice, lime juice, a pinch of cumin, chopped dried oregano, 50 ml of extra virgin olive oil and a few tablespoons of vinegar. Finally, about 80 grams of achiote pulp.
4. We stir first with a spoon / fork. Then, we put it in a blender glass and mix until obtaining a sauce with a homogeneous texture and a little thick.
5. Season the meat to taste and place in foil on a baking sheet.
6. Add the white onion cut in julienne and pour the achiote sauce on top. We make sure that the meat is completely soaked. Ideally, let it marinate for at least 12 hours in the refrigerator. If you are in a hurry, it takes at least an hour.

  • How to Bake the cochinita pibil

1. Comenzamos a precalentar el horno en la función «calor total» (en nuestro caso ventilador + arriba + abajo) durante unos 10 minutos a 200 ° C.
2. Queremos simular una especie de horno «enterrado», así que vamos a asar el lomo de cerdo en «papillote».
3. Hacemos una especie de empaque (papillote) con el papel de aluminio y dejamos un poco de espacio para que se cocine la carne.
4. En ella metemos la bandeja central y horneamos durante 60 minutos a 200 ° C. Con este tiempo y temperatura tienes un punto sensible para que la carne no quede demasiado seca.
5. Mientras se hornea el filete, pasemos al resto de la receta.
6. Deja la mitad de las 2 cebollas rojas sin picar para decorarlas en el plato.
7. Cortar el resto en «brunoise» (cubos pequeños) y colocar en un bol grande. Hidratamos los chiles secos, les quitamos las semillas y los picamos super buenos para que se conviertan en polvo, también puedes molerlos para un proceso más rápido. Tenga cuidado con la cantidad que agregue dependiendo de su capacidad para soportar la especia. Me contuve de agregar solo uno y todavía se mantiene bastante bien.

cochinita-pibil-tacos

  • Final presentation of the cochinita pibil

1. Add the lemon juice, a pinch of salt, mix all the ingredients and reserve until ready for the dish.

 

2. Once the cooking time is over, we remove the «papillote» and open it being careful not to burn ourselves.

 

3. You will see that the meat has acquired the color and flavor of the achiote marinade. With the help of a sharp knife, we first cut into thick slices.

 

4. Then we crumble them with our hands into small pieces. This is so that we can meet in small bands similar to the ones that prepare Cuban “old clothes”.
5. In a large bowl we place the meat or «cochinita» and pour the remaining achiote sauce on top.
6. We mix so that the fillet takes all the flavor. Add the onion marinade on top.

 

7. We serve on the table, also placing the half purple onion, cut in julienne as decoration.

In Mexico City, Cochinita Pibil is usually served with white rice and mainly with hot corn tortillas, which we fill producing tacos or fajitas to our liking.

 

cochinita-pibil-tacos

  • Your advice and recommendations for a delicious and original suckling pig

Norma Isabel Aranda: who lives in the Gulf of Mexico (San Francisco de Campeche) told me how to make this dish: “I’ll give you my recipe. Soak the meat with the achiote, pepper, oregano, garlic and cumin. Add the sour orange juice and salt. Leave it in the fridge for a day to better absorb the ingredients. Roll the meat on a banana leaf and cook it with little water. Chopped red onion is prepared with sour orange juice and salt. Some habanero peppers are roasted and mixed with two cloves of garlic. Eat.»

Flora Fernández tells me: “I recently prepared your recipe with banana leaves that are available in Costa Rica. It is possible not to use aluminum foil to retain the moisture in the meat. Orange leaves can also be used, although they are smaller. Arrange them in the bottom of a slow cooker, on top of the meat and broths in which it has been marinated, and then top with additional orange leaves. The aroma of these leaves leaves a very pleasant flavor in the meat. Using the slow cooker solves problems in countries where banana leaves are not available.

Miguel González: clarifies the issue of achiote and spicy. “We can compare it in Latin food stores, in which they sell products from Central and South America, in different formats: powder, paste or pulp, seeds and even achiote oil. Another particular ingredient that is habanero peppers (Capsicum chinense), one of the most delicious known. Its use in Yucatecan cuisine is very typical. Mexico is the largest producer, as it has a protected and certified origin qualification. «

  • Pibil pork récipe

Pibil pork recipe

We reveal a delicious pork loin in the style of Yucatecan cuisine, the pork loin al pibil. This is an easy recipe that you will love, the meat is very substantial and the sauce extraordinary.

  • Pibil pork ingredients

6 Servings

 

  • 1 jar of Adobo Pibil Cocina Mestiza
  • 1/2 onions
  • 1 clove garlic
  • 1.5 kilos of pork tenderloin
  • 2 cups of orange juice
  • 2 lemon, (its juice)
  • salt to taste
  • peppers, to taste

  • How to prepare the pibil pork

 

1. Blend the onion, garlic, salt and pepper in a blender with a little water. Pour this mixture into a large plastic bag and put the net. Stir well with your hands so that the fillet is covered and let it marinate for 1 to 6 hours.

2. Separately in a bowl, combine the Adobo Pibil Cocina Mestiza with the orange juice and lemon juice.

3. Now you need to Preheat the oven to 170 ° C.

4. In a saucepan that can be put in the oven, heat the oil over the fire, empty the fillet and the marinade and brown them on top and bottom. Turn off and remove from heat.

5. Pour the marinade mixture over the pork. Bake for 1 hour. Test if it is cooked in the center.

6. Serve with Habanera Mestizo Cuisine sauce. And accompany with beans, rice and avocado.

 

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