Cochinita pambazo

Karen Melgarejo
Give an irresistible twist to one of the most beloved snacks with this delicious cochinita pambazo pibil, a flavor-packed fusion between central and southern Mexico. The soft bread dipped in guajillo chili sauce, filled with juicy cochinita pibil and accompanied by red onion and cream, is simply a delight you can't miss.Did you know that the pambazo originated during the Porfiriato? It is said to have been created especially for a dinner offered to Empress Carlota, inspired by a white bread called pan basso. Over time, it evolved into the popular snack we all love today.See more recipes:Chorizo and potato pambazoCampechano pambazoXalapeño pambazos
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams pork leg, in medium cubes
  • 1 cup orange juice, for the adobo
  • 1/2 cups achiote , for the adobo
  • 1 garlic clove , for the adobo
  • 1/4 onions, for the adobo
  • 1 tablespoon white vinegar, for the adobo
  • salt and pepper , for the adobo
  • banana leaf
  • adobo sauce, for cochinita, for the pambazos
  • 4 pambazo rolls
  • vegetable oil , for frying the bread
  • lettuce, for serving
  • pickled onion , for serving
  • cotija cheese , for serving
  • sour cream , for serving
Preparation
30 mins
3h
Low
  • For the adobo; blend the orange juice, achiote, garlic, onion, white vinegar, salt, and pepper. Set aside.
  • Marinate the meat with the adobo for 2 hours in the refrigerator.
  • Place the meat with the adobo and banana leaf in a suitable dish for an air fryer and cook at 160°c for 45 minutes. Shred the meat and set aside.
  • Fill the bread with the cochinita pibil. Using a brush, spread the adobo sauce on the bread and heat in a pan with a little oil on both sides until golden brown.
  • Serve the pambazo, accompanied by lettuce, cheese, cream, and pickled onions.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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