Cochinita pibil

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Cochinita pibil. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cochinita pibil is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes delicious. Cochinita pibil is something that I've loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Cochinita pibil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cochinita pibil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cochinita pibil is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Cochinita pibil using 14 ingredients and 6 steps. Here is how you can achieve it.

Sabroso cerdo macerado con todo el color y sabor de México.

Ingredients and spices that need to be Make ready to make Cochinita pibil:

1. 1 pieza lomo (cabezada) de 1 Kg aprox.
2. 1 cebolla morada
3. 9 cucharadas zumo de naranja
4. 1 cucharada zumo de lima
5. 180 g achiote (pasta)
6. 2 pizcas orégano seco
7. 2 pizcas comino
8. 3 cucharadas vinagre blanco
9. 60 mL aceite de oliva
10. 6 tortitas de maíz
11. 1 cebolla
12. sal
13. pimienta negra
14. chile

Instructions to make to make Cochinita pibil

1. Se prepara el marinado la noche antes y se deja la carne en la nevera macerando unas 12 horas. Se mezcla en un bol el zumo de naranja, el achiote (de venta en colmados latinos o en grandes superficies), el orégano, el comino, el vinagre y el aceite.
2. Se pasa la batidora eléctrica hasta que quede una pasta homogénea. Se salpimenta la carne generosamente y se pincha con un cuchillo, para que penetre el macerado en la carne. Se pone en un recipiente y se cubre con la salsa. Se tapa con un film y se deja en la nevera 12 horas.
3. Se precalienta el horno a 200º C con calor arriba y abajo. Se pone papel de aluminio en una fuente de horno a lo largo, se coloca otra a lo ancho para cerrar luego la carne como un papillote.
   
   Se pone encima la carne con la marinada y la cebolla cortada en juliana. Se tapa con el papel de aluminio y se introduce en el horno caliente.
4. Se hornea el lomo durante 1 y 1/2 hora. Mientras tanto vamos preparando la cebolla marinada.
   
   Se pela y pica la cebolla morada. Se despepita el chile habanero y se pica. Como to no encontré, añadí una mezcla de pimienta negra y chile que compré en Lidl. Se agrega el zumo de lima y se sala.
5. Una vez pasada la hora y media, se saca la carne del horno y se desmenuza o corta con ayuda de un cuchillo:
6. Se reparte la cochinita en una fuente y se remueve bien con la salsa de achiote del asado.
   
   Se doran las tortitas de maíz en una sartén o plancha y se reservan en un plato tapadas con un paño para que no se enfríen. Se rellenan con la cochinita y con un poco de cebolla morada y se comen inmediatamente.

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