Continuing on with our laneway themed articles we have a recipe from Senoritas head chef Hugo Reyes for Panuchos de Chonchita Pibil (ko-chi-knee-ta pee-beel). A slow roasted pork dish from the Yucatan peninsula, (in Mexico of course) served with stuffed tortillas.


Cochinita Pibil

2 kg Pork loin

3 Litres of water

2 Black and fat peppers

1 Onion

½ Bar Achiote (Recado Rojo)

1 Small garlic clove

1 Cup of orange juice

½ Cup of apple vinegar

3 cloves

salt and pepper to taste

Onions in vinegar

1 red onion

½ Tablespoon of oregano salt

½ Cup of vinegar


12  4” Corn tortillas

2 Cups of cooked and refried black beans

1 Cup of cochinita pibil

1 Teaspoon habanero chilli sauce

½ Cup oil

1.    Cut the pork into 2cm chunks and sprinkle with salt and pepper and brown in a large pot. Once meat has browned add water and cover over a medium heat for three hours (two covered, one un-covered).

2.    While the pork is cooking prepare the pickled onions. Slice the onions finely and then place in a non-reactive bowl and add vinegar, oregano and salt. Marinate for at least two hours.

3.    Blend the achiote, garlic, orange juice, vinegar, onion, cloves and pepper into a paste. Be sure to rinse blender soon afterwards as the achiote stains.

4.    After two hours add paste and cook for another hour.

5.    Heat a large cast iron skillet on medium to high heat. Add one or two tortillas and cook for a few minutes. Flip and cook another minute or so. They should begin to puff just ever so slightly. Remove to a plate. Continue with the remaining tortillas.

6.    Take a sharp knife and ever so slightly cut into the tortilla, making a pocket.

7.    With a small spoon add the refried beans to the tortillas and fill them to about 60% of the interior and press the top of the tortilla closed (the beans should act like a glue) and set aside

8.    By now the pork should be cooked and all the liquid absorbed, place the pork in a non-reactive bowl and shred with two forks

9.    Heat oil in a large skillet and then shallow fry tortillas until golden brown and serve with Serve with cochinita pibil, pickled onions and habenero chilli sauce.

** Recado rojo or achiote paste is a popular blend of spices from Mexico. Originally a Mayan blend, it is now strongly associated with the Mexican cuisine of Yucatan and Belizean cuisine. The spice mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. You can buy it from most Latin American delis and specialty food shops.

24 August 2012
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