Cochinita Pibil with Red Onion Pickles and Blue Corn Tortillas
Mar 1st, 2010 by Paul
I decided to turn my Pastured Pork Shoulder into one of my all time favourite dishes Cochinita Pibil. I’ve posted a recipe for this before so I won’t go into too much detail. Traditionally the Pibil is served with a red onion pickle. I also had some blue corn flour that I’ve been saving to have a go at making tortillas.
The sauce is made from Annatto powder, Chillies, Bitter Orange Juice, Cinnamon, Cumin, Coriander, Mace, salt and pepper. This is blended well and the pork is marinated in it for at least a couple of hours.
The dish is then cooked covered ( traditionally wrapped in banana leaves, but in foil is fine ) slowly for a number of hours. I cooked it in the smoker over charcoal at about 150 C for 4 or so hours.
While this was cooking I sliced two red onions and pickled it in some cider vinegar, salt, bitter orange juice, and some spices ( cumin, garlic chunks, sichuan peppers, chillies ) for several hours.
For the Blue Corn tortillas I mixed the blue corn flour, some plain flour, water and a pinch of salt. I then wrapped it in cling film and rested it for a few hours. To shape the tortillas I made it into balls and then pressed them under a cookbook. I then cooked them over low heat on a cast iron griddle, and then cooked them again over high heat until they puffed up.
