Cochinita Panuchos

Mayte Rueda
Panuchos are a traditional preparation from the southeast of Mexico, usually served with cochinita pibil, but they can also be accompanied by turkey. They can be consumed at any time of the day, as breakfast, appetizer, or main dish. They are delicious and very traditional. This version is designed to be easy and quicker to prepare.
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Ingredients
4
Servings
  • 1 kilo pork leg
  • 4 tablespoons achiote paste, 50 g, for the marinade
  • 1/4 onions, for the marinade
  • 2 cloves garlic, for the marinade
  • 3 allspice berries, for the marinade
  • 1 teaspoon cumin, for the marinade
  • 2 cloves, for the marinade
  • 2 1/2 cups orange juice, for the marinade
  • 1/4 cups vinegar, for the marinade
  • salt, for the marinade
  • 1/2 kilos masa dough, for the dough
  • 1 teaspoon salt, for the dough
  • 1 teaspoon baking powder, for the dough
  • 1/4 cups lard, for the dough
  • 1/2 cups water, for the dough
  • refried black beans, to fill the panuchos
  • red onions, with pickled habanero, to accompany
Preparation
1h
1h 30 mins
Medium
  • Blend the achiote paste, onion, garlic, peppers, cumin, cloves, orange juice, vinegar, water, and salt.
  • Place the meat in a steamer with banana leaves, add the marinade, let it rest for 30 minutes, cover, and cook for 90 minutes over medium heat, remove and shred, reserving the cooking broth.
  • For the dough, mix the corn dough, salt, baking powder, and water, knead until you get a smooth texture; if necessary, add a little water.
  • Form small balls of dough and flatten them with a tortilla press; they should be about 10 cm in diameter and 2 mm thick; remove, open from the part that detaches from the tortilla, and fill with beans; then fry for 3 minutes in hot oil until golden brown.
  • Serve the panuchos with the cochinita on top and accompany with pickled red onions.

Nutritional Information

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