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Tamales de Cochinita Pibil

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.
Course Appetizers, Entrées
Servings 8

Ingredients
  

Pork:

  • 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

Achiote Paste:

  • 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

Tamales:

  • 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

Instructions
 

  • 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.

Notes

Recipe and Image courtesy of Chef Alberto Gutierrez.
Keyword achiote, Añejo Tex-Mex Restaurant, Chef Alberto Gutierrez, tamales, Tamales de Cochinita Pibil
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