Tamales de Cochinita Pibil
Executive Chef Alberto Gutierrez's take on the classic Mexican dish, which hales from the coast of the Yucatan region of Mexico, Cochinita Pibil. Cochinita Pibil gets its robust flavor from the Achiote paste.
- 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 in 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
For the Pork & Achiote Paste:
- 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 45min.
- Garnish with Mexican crema, and drizzle with remainder of the chipotle sauce, your favorite salsa or hot sauce.
This recipe is labor intensive, so please don’t attempt to tackle it yourself. Prepare the pork early in the day (or even the day before), and invite some friends and family over to share this decadent holiday recipe. Recipe and Image courtesy of Añejo Tex-Mex Restaurant.
Tried this recipe?Let us know how it was!