2 banana leaves, passed over the flame to soften it
1 1/2 kilos pork leg
1/2 kilos pork tenderloin with rib
200 grams achiote paste
1/2 cups orange juice, sweet
1/2 cups white vinegar
1/4 teaspoons cumin powder
1 teaspoon dried oregano
1 teaspoon white pepper
1/2 teaspoons black pepper
1/2 teaspoons cinnamon
5 black peppercorns, ground
2 cloves garlic, squeezed
1/2 teaspoons piquín chile
1 teaspoon salt
125 grams lard, melted
16 tostadas
avocados, to taste
queso fresco, to taste
Preparation
1h 40 mins
0 mins
Medium
Cut the meat into pieces of about 5 cm and place it in a container. Dilute the achiote in the orange juice and vinegar.
Add the spices and garlic to the orange juice. Pour this liquid over the meat, cover with a cloth, and marinate in the refrigerator for at least 5 hours. (Preferably marinate overnight.)
Preheat the oven to 165 degrees Celsius (325 F). Hold the banana leaves directly over the fire for a few minutes until they soften. Line a baking tray (or container) with the banana leaves, letting them hang over the edges to wrap the cochinita.
Place the meat and marinade on the leaves and drizzle with the melted lard. Fold the ends of the leaves to prevent burning. Cover with aluminum foil.
Bake for 2 hours, or until it is so tender that it almost falls apart. If it is not tender enough, return to the oven for another 30 minutes.
Three hours before serving, prepare the red onion sauce (see the Red Onion Sauce recipe on kiwilimon).
Serve on tostadas with avocado and fresh cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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