Part 1 Conchinita Pibil

Advanced Member Joined: 10 Oct 2005 Posts: 172

I'm not a cook but though I would share a few dishes I make around the place.

There are a lot of ways to make this delicious dish but that doesn't matter. What matters is how it tastes. You can smell the aroma of it cooking throughout the house. This recipe tastes great. I usually make it to use in tacos, enchiladas, tortas, and tamales. The recipe is very easy and doesn't take very much work, it does take time.

You need to have a few ingredients: 1 nice pork roast of about 4 to 5 pounds. The fattier the better. I usually use a butt or shoulder cut. A sour orange juice marinade. I buy mine from the Mexican store but if you can't find it you can use the juice from 2 or 3 oranges, 1 grapefruit, and 5 limes. 1 brick of Achiote paste of about 3.5 ounces. 1 large purple onion. 1 or more tablespoons of garlic according to taste. I buy mine already minced. 1 package of banana leaves. The leaves come frozen and consist of 2 leaves about 6 feet long. You can refreeze what you don't use. Aluminum foil can be used instead but you will lose the flavor imparted by the leaves.

To start with, you will need a large enough container to hold the roast. I use a Dutch oven or a roasting pan. Pour your juice in. At least 2 cups. If you are using fresh fruit and don't have enough to make 2 cups, add a little water. Slice the onion and put that in. Add garlic to taste. Take the achiote brick and break it up into the pan. Use your fingers to break it up. Be careful not to get it on to you clothes. Achiote is also used as a dye. Stir everything up to make a dark orange red marinade. Take your pork roast and stab it 30 to 40 times with a knife. Make sure you get all sides. This allows the marinade to seep into the meat. Put the meat into the marinade and let it sit in the refrigerator over night. Turn it every couple of hours.

Sometime during the next day take the roast out of the refrigerator and defrost the banana leaves. The leaves should take less than a half hour to defrost. Take the roast and set it aside. Pour the marinade, onions, etc. into another container. Line your roasting pan with the banana leaves then put the roast along with the marinade back in the pan.

Take some more banana leaves and put over the top of the roast. Cover with lid and put in a 200 degree oven for 4 hours.

Take the roast out of the oven after 4 hours and remove the leaves..

You are now ready. Remove the roast and cut it into pieces or shed it with 2 forks. Put it on a plate and you are ready to serve. Don't forget to pour the juice ontop. This dish is normally served with pickled purple onions and a haberano sauce.

Posted: Mon Jan 28, 2008 10:13 am

Oh my, I can almost smell and taste it all the way to here in Tulsa,
Thank you for sharing this recipe....I will have to give a try soon.
bill or as some of my Mexican friend writ vil LOL

Posted: Mon Jan 28, 2008 2:11 pm

Yo Steve, this is one of my favorites. In my version I take the pork butt and cut it into 2 inch cubes before the marinating and cooking. But howver you do it it is on of the most flavorful meals ever. My poor northern New England in-laws didn't know what hit 'em! The pickled onions with my home-grown habaneros almost killed a couple of them Wink

Posted: Tue Jan 29, 2008 9:36 am

Mmmmm, that is making my mouth water. I do the same thing with chicken breasts and I can get the banana leaves from my yard. I've never seen the naranja agria in a bottle before. I'll have to send this link to all my friends who are wondering what to do with the achiote I sent them.

Posted: Wed Jan 30, 2008 6:22 pm

Oh I should have never read this before dinner Laughing

That sounds so great - and I love that you did all the photos to go with it. Perfect. Thanks I am going to try that.

Posted: Wed Jan 30, 2008 7:34 pm

Gonna have to dig out my venison pibil from the freezer. I make a big batch and freeze half for later. Usually I make it with pork, but thought I'd try something different last time. Still deeee-licious.

Posted: Thu Jan 31, 2008 11:01 am

OMG that looks good! I have some Achiote that I was going to stew with some chicken this weekend. I was just going to experiment to see if I could make it like the Mayan Chicken we had while on our Coba tour last year.
I have always wondered about the sour orange. you need it to make Tikin xit (sp?). I'm glad to see what it looks like..I will look for it around here.
Thanks for the post.
Susan

Posted: Thu Jan 31, 2008 3:06 pm

You can purchase the La Lechonera Naranja Agria Sour Orange Marintating Sauce at the follow web site.

http://www.latinmerchant.com/productdetail.asp?ProductID=SCM0014

You can purchase other items as well.

Posted: Thu Jan 31, 2008 7:10 pm

Goya also makes a sour orange marinade, seem to only find it in specialty stores up here. when I do find it I stock up! Need it for Poc Chuc too Wink

Posted: Fri Feb 01, 2008 9:35 am

Fortunately I live in Fort Worth, mexican food capital or it seems. We have some great mexican markets around here. Before I had no idea what I was looking for. I might just make it with orange juice and lime. I was looking at recipes and the one I picked out is very similar to yours. I'm going to the store today!

Posted: Sat Feb 02, 2008 11:00 am

Ok I did it and man was it good. I also made a squash dish made with Cayote, Calabasita and carrots. It was a recipe I invented while in Xcalak last time.
I found fresh Banana leaves for $1.50 a pound but didn't find the sour orange yet so I made my own.

Posted: Sat Feb 02, 2008 11:07 am

Yum, that looks so good I can almost taste it
Thanks
bill

Posted: Sat Feb 02, 2008 6:15 pm

I just clicked on the link for the picture...wow that picture is huge. You can really see up close and personal.