Mexican food is not a healthy option when it comes to mind for most people. There are however MANY recipes that are not covered with cheese, creamy sauces or fried foods that most people don’t know about. In fact, authentic Mexican cuisine is pretty healthy! What you see in most restaurants here in the US are not authentic recipes. The majority of them were adapted to fit the taste of most Americans by adding yellow cheese & drowning them in fat. Yikes!
Cochinita Pibil is a traditional dish from the state of Yucatan, Mexico. It’s slow cooked pork that melts in your mouth with a delicious spicy flavor. It’s not hot, it’s just spicy. People in Mexico LOVE this dish because it’s so easy to make, it’s delicious and great for when you have friends or family over.
Andrew asked me this week: “Mom, can you make some of that red meat that you eat in tacos?”I knew right away he wanted Cochinita Pibil!!…. how can I pass the opportunity to cook for him something he likes? He’s a picky eater so when he requests something I like to cook, I jump right on it!
Serves 3 or 4 people.
- 2 lbs of boneless pork loin roast. Cubed into beef stew size (fat trimmed off)
- 3.5 oz achiote (annato condiment found in the hispanic section of grocery stores)
- 1 coke or 1 beer (I use beer on mine 😀 )
- 1 cube of beef bouillon
- salt & pepper to taste if needed
- Put all ingredients in pot
- Bring to a boil, reduce heat to low and simmer for about 3 hours or until the meat is very soft and pulls apart easily with a fork. Make sure to keep stirring so that it doesn’t get stuck at the bottom and the achiote dissolves all the way.
- Shred meat, add it back to the pot and cook for a little while longer. Add a little water if necessary to keep the meat juicy.
- Heat the corn tortillas and enjoy!
I like to add pickled red onions, salsa and a squirt of lime juice to my tacos.
Pickled onions are sliced red onions with lots of lime juice plus salt and peeper to taste. Marinate for at least an hour and you’re set! So easy!