Tamales de Cochinita Pibil
A comfort classic-especially in Texas! Tamales of all different fillings make their way to family gatherings- from beef, chicken, bean and cheese, to even sweet ones made with raisins and cinnamon. This one hails from the coast of the Yucatan region of Mexico, Cochinita Pibil.
- 4 lb boneless pork butt cut into fours
- 8 oz fresh banana leaves (optional)
- 1 white onion sliced half inch thick, separate in rings
- ½ cup Chicken Broth or a Mexican beer such as Dos Equis or Sol
- 1 oz kosher salt
- 1 oz pepper ground fresh
- 2 oz achiote paste
- 10 cloves garlic
- 1 ½ tbsp Mexican oregano
- 1 ½ tsp Canela (Mexican cinnamon)
- ½ cup fresh orange juice
- 1 cup Fresh Lime Juice
- 1 package dried corn husks separate and soak in boiled water, cover with plastic wrap and let sit about 30 min or until soft
- 6 cups Maseca instant corn masa mix
- 8 cups Chicken Broth or water
- 3 cups manteca (pork lard)
- 1 tbsp baking powder
- 2 cans chipotle chiles pureed with 2 oz white vinegar or lime juice
- 2 tbsp salt
- In a blender, add Achiote, garlic, Canela, oregano, orange juice and lime juice.
- Puree until very smooth. Reserve.
- Preheat oven at 300 degrees.
- Season pork with salt and pepper, and rub all sides with Achiote paste.
- In a roasting dish, lay bottom layer with half of the banana leaves, then layer onions, and set pork over onions.
- Pour the beer or broth, cover with remaining leaves then cover with foil roast for 3 hours.
- After the 3 hours take pork out of the oven and remove foil. Shred the pork with 2 forks. Set aside.
For the Tamales:
- In a mixer, blend Maseca, chicken broth, baking powder, salt, and 2 oz. of the chipotle puree.
- Separate mixture into 2 oz. balls.
- Take a leaf and place a ball in the center, smash it down with your fingers, to make a well.
- Add 2 oz. of the pork add another ball on top and seal all sides, wrap the leaf and twist both ends the tamale and tie with corn husk strips. Set aside.
- Using a steamer pot, place tamales in the pot and steam for 45 min.
- Garnish with Mexican crema, and drizzle with remainder of the chipotle sauce, your favorite salsa or hot sauce.
Recipe and Image courtesy of Chef Alberto Gutierrez.
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