Homage to the Taco Chronicles – The Series – Tacos de Cochinita Pibil
In the last segment of my series, I introduced Barbacoa, which by all accounts is not only a recipe but a cooking method that dates back to man’s early appearance in North America. It’s a cooking style that utilizes earthen pits that act like ovens to roast or braise various proteins. For further background information on this style of cooking, see my write-up on Barbacoa here.
The Mayans in the Yucatan peninsula of Mexico, like others throughout the region, also utilized this ancient technique to roast various wild game. When the Spanish introduced the pig to North America, they probably introduced a combination of the Celtic, Iberico and Asian breeds. Since the Yucatan is a remote region, these animals eventually evolved into their own unique breed able to adapt to the rocky jungles and the intense heat within that remote environment. Thus their genetic heritage has been well preserved not only by the Mayans but also by their ancestors in Mexico today.
Therefore, the protein most coveted in the Yucatan can be traced back to this breed of pig. The Mexican hairless pig, smaller in stature then the American commodity pig, is allowed to graze on various forms of vegetation and grains (like corn) supplemented by tropical fruits like guava and mangos. They develop intense flavor and are low in fat. Simply known as Cochinita (Spanish for little pig or piglet) this hairless breed is indeed Yucatan’s most coveted domesticated animal. And the classic method of cooking was and is within earthen ovens (or pibs). Thus the dish presented in this series, most often served in a tortilla, is Cochinita Pibil, or pork cooked within an earthen oven.
Unfortunately, I was not able to source the Mexican pork classically used in this recipe but I did substitute Berkshire pork, a premium breed. The process of cooking involves several steps that take time. This is a day and a half process that involves 24 hours of marinating along with a low and slow cooking time to fully render the fat and connective tissues. And as with the Barbacoa cook, I tried to be as true to the ancient cooking style as I could, utilizing banana or plantain leaves to wrap the meat allowing it to braise without drying out. Where I departed, holding true to my low and slow smoking roots, was with the introduction of Applewood smoke to the cook within my Weber 26†kettle.
The net result was a spicy and tart Mexican style pulled pork. Classically served on either corn or flour tortillas, it’s simply garnished with pickled red onions and a salsa of choice. Dripping with the braising liquid and salsa, these are messy good and unique versus most of the beefy style tacos I’ve cooked thus far. If you like pulled pork, these tacos have the same melt in your mouth tenderness that’s accompanied by a spicy flavor finish. Give them a try!!
Tacos de Cochinita Pibil
Course. Lunch or Dinner.
Cuisine. Mexican
Makes. 4 to 6 servings
Takes. 60 minutes prep, 24 hours to marinade, 5-6 hours to roast/smoke
Ingredients – Meat & Marinade
4 pounds boneless pork shoulder (try to source Berkshire or Duroc breeds)
1 cup fresh squeezed lime juice
3/4 cup fresh squeezed orange juice
2 sticks achiote paste (3-4 tablespoons)
2 tablespoons Mexican oregano
4 whole cloves
3 inch stick Ceylon or Canela cinnamon
2 tablespoons whole black peppercorns
1 teaspoon ground cumin
1/4 cup white vinegar
1 tablespoon light soy sauce
1 tablespoon Kosher salt
4-5 whole banana leaves
Lasagna size foil pan
Ingredients – For Tacos Presentation
10-12 – corn OR flour tortillas
Troutman’s Salsa Rojo (see Barbacoa post)
Chopped pickled red onions
Guacamole
Lime wedges
Directions – Marinade & Meat Prep
7. Once the meat is cooked and rested, pull the meat apart and place in a serving vessel. Cover the pulled meat with several tablespoons of the marinade for added moisture and flavor. Preserve the remaining consume if desired to be served on the side.
Thanks again for taking the time to continue reading my series. I hope those who have never had real Mexican tacos will take the time to cook some for friends and family.
For those interested in following or have missed any of my Taco Chronicles series, here are links to previous offerings;
Tacos de Guisado
Tacos al Pescado
Tacos de Chivo Birria
Tacos al Pastor
Tacos al Carbon
Tacos de Barbacoa de Res
Next up is currently undecided. I'm researching a couple more but would also invite any suggestions. Until then, as always, Trout is Out !!
"This is what defines Mexico….a Good Taco"
In the last segment of my series, I introduced Barbacoa, which by all accounts is not only a recipe but a cooking method that dates back to man’s early appearance in North America. It’s a cooking style that utilizes earthen pits that act like ovens to roast or braise various proteins. For further background information on this style of cooking, see my write-up on Barbacoa here.
The Mayans in the Yucatan peninsula of Mexico, like others throughout the region, also utilized this ancient technique to roast various wild game. When the Spanish introduced the pig to North America, they probably introduced a combination of the Celtic, Iberico and Asian breeds. Since the Yucatan is a remote region, these animals eventually evolved into their own unique breed able to adapt to the rocky jungles and the intense heat within that remote environment. Thus their genetic heritage has been well preserved not only by the Mayans but also by their ancestors in Mexico today.
Therefore, the protein most coveted in the Yucatan can be traced back to this breed of pig. The Mexican hairless pig, smaller in stature then the American commodity pig, is allowed to graze on various forms of vegetation and grains (like corn) supplemented by tropical fruits like guava and mangos. They develop intense flavor and are low in fat. Simply known as Cochinita (Spanish for little pig or piglet) this hairless breed is indeed Yucatan’s most coveted domesticated animal. And the classic method of cooking was and is within earthen ovens (or pibs). Thus the dish presented in this series, most often served in a tortilla, is Cochinita Pibil, or pork cooked within an earthen oven.
Unfortunately, I was not able to source the Mexican pork classically used in this recipe but I did substitute Berkshire pork, a premium breed. The process of cooking involves several steps that take time. This is a day and a half process that involves 24 hours of marinating along with a low and slow cooking time to fully render the fat and connective tissues. And as with the Barbacoa cook, I tried to be as true to the ancient cooking style as I could, utilizing banana or plantain leaves to wrap the meat allowing it to braise without drying out. Where I departed, holding true to my low and slow smoking roots, was with the introduction of Applewood smoke to the cook within my Weber 26†kettle.
The net result was a spicy and tart Mexican style pulled pork. Classically served on either corn or flour tortillas, it’s simply garnished with pickled red onions and a salsa of choice. Dripping with the braising liquid and salsa, these are messy good and unique versus most of the beefy style tacos I’ve cooked thus far. If you like pulled pork, these tacos have the same melt in your mouth tenderness that’s accompanied by a spicy flavor finish. Give them a try!!
Tacos de Cochinita Pibil
Course. Lunch or Dinner.
Cuisine. Mexican
Makes. 4 to 6 servings
Takes. 60 minutes prep, 24 hours to marinade, 5-6 hours to roast/smoke
Ingredients – Meat & Marinade
4 pounds boneless pork shoulder (try to source Berkshire or Duroc breeds)
1 cup fresh squeezed lime juice
3/4 cup fresh squeezed orange juice
2 sticks achiote paste (3-4 tablespoons)
2 tablespoons Mexican oregano
4 whole cloves
3 inch stick Ceylon or Canela cinnamon
2 tablespoons whole black peppercorns
1 teaspoon ground cumin
1/4 cup white vinegar
1 tablespoon light soy sauce
1 tablespoon Kosher salt
4-5 whole banana leaves
Lasagna size foil pan
Ingredients – For Tacos Presentation
10-12 – corn OR flour tortillas
Troutman’s Salsa Rojo (see Barbacoa post)
Chopped pickled red onions
Guacamole
Lime wedges
Directions – Marinade & Meat Prep
- Cut the whole head of garlic in half about its center. Lay both halves upward onto a piece of folded aluminum foil, drizzle with a bit of olive oil and place under a hot broiler. Check often to make sure they don’t burn. After about 3-4 minutes they should be browned and slightly seared on top. Remove, set aside to cool. Once cooled the individual garlic cloves should squeeze out of their paper holder, soft and somewhat mushy. Give them a rough chop and set aside.
- Next squeeze the orange and lime juices and add to a blender. To that add the oregano, cloves, peppercorn, cumin, vinegar, soy, salt and chopped garlic. Chop the achiote paste into small chunks and add to the blender. Break apart the cinnamon stick into small pieces and add that to the blender as well. Blend all on medium high making sure all the ingredients are well incorporated.
- Cut your pork shoulder into one inch slices giving you about 6-8 small steak. Trim any excess fat around the edges and place into a flat pan. Do not stack the steaks rather be sure to lay them flat. To that add all of the marinade from the blender. Work the marinade into each of the steaks, cover the pan with foil and refrigerate for at least 2 hours but preferably overnight.
- Next take the banana leaves and place them into a foil pan in two directions. Place each of the marinated steaks into the lined pan and pour all of the marinade over the steaks to act as a braising liquid. Carefully fold the banana leaves over the top sealing in the meat and the sauce. Use one or two additional leaves as a final cover, they will tend to dry out and burn and can be removed during cooking. An optional method would be to loosely cover the leaves with a layer of foil to prevent burning.
- Fire up your outdoor smoker or kettle with charcoal and some wood chunks (fruitwood is an ideal choice). Pre-heat the smoker to 250-275*F and place the covered pan of meat onto the grill on the offset cool side. If using a foil cover, allow the corners to remain open to give the smoke a chance to permeate.
- After about an hour and a half check your cook. I find the banana leaves begin to burn up and expose the meat, cover with foil. At that point the smoke has infused the meat. If using a loose foil cover in the first place, just tightly cover. Continue to cook for about another four and a half hours, checking to see if the meat is fully rendered and falling apart tender.
7. Once the meat is cooked and rested, pull the meat apart and place in a serving vessel. Cover the pulled meat with several tablespoons of the marinade for added moisture and flavor. Preserve the remaining consume if desired to be served on the side.
8. Serve as build your own tacos with warmed tortillas, pickled onions and salsa of your choice. Enjoy!
Thanks again for taking the time to continue reading my series. I hope those who have never had real Mexican tacos will take the time to cook some for friends and family.
For those interested in following or have missed any of my Taco Chronicles series, here are links to previous offerings;
Tacos de Guisado
Tacos al Pescado
Tacos de Chivo Birria
Tacos al Pastor
Tacos al Carbon
Tacos de Barbacoa de Res
Next up is currently undecided. I'm researching a couple more but would also invite any suggestions. Until then, as always, Trout is Out !!
"This is what defines Mexico….a Good Taco"
How about lingua instead? 
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