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Cochinita Pibil

cochinita_pibil_2 cochinita_pibil_3

Last week one of my best friends came over all the way from Norway. He´s been living there for the past 2 and a half years, so I can tell you I was really excited to see him again.

One of the first things he told me he really missed was Cochinita pibil tacos. So instead of us going no the nearest Yucatán food restaurant and getting it (we have lots of those around my neighborhood), we made it from scratch. 

It’s fair to say that we are both cooks (we actually met at school) and we enjoyed every single part of the process, from going to get the ingredients from Mercado Medellín to waiting hours for the meat to be ready and finally eating those really good tacos.


45 gr Achiote paste (anato seed)
4 Sour oranges
150 ml Apple vinegar
10 Bay leaves
1 pinch Dried oregano
5 gr All spice
1 Onion
2 cloves of Garlic
800 gr Pork meat (shoulder preferably)
4 Banana leaves


Mix in the blender the Achiote paste, sour orange juice, bay leaves, oregano, pepper, vinegar, onion, garlic, salt and marinate the meat with this.
Leave to rest in the fridge for at least 2 hours.
Toast the banana leave with direct fire until is soft and it changes color.
Cover a deep dish with the banana leaves and put the meat inside serve all the marinade with it.
Chop some onions and throw them on top of the meat.
Close the banana leaves and place the lid on top.
Bake at 170ºC for 2 and a half hours.
The Curious Mexican
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