Celebrate the national holidays with this recipe for Aztec cake with cochinita pibil! This delicacy is made with Herdez® Tatemada and Red Martajada Sauce, which gives a special and homemade touch to all your Mexican dishes.
1 jar Tatemada Sauce and Red Martajada Herdez®, for the cochinita
1/4 cups achiote liquid, for the cochinita
1 teaspoon oregano, for the cochinita
1 teaspoon cumin powder, for the cochinita
1/2 cups orange juice, for the cochinita
1 kilo pork chump, for the cochinita
banana leaf, grilled, for cooking
vegetable oil
500 grams corn tortillas, for assembly
refried beans, for assembly
1 red onion, sliced, for the pickling
2 Habanero chiles, roasted, for the pickling
1/4 cups white vinegar, for the pickling
3 tablespoons lime juice, for the pickling
salt
pepper
2 cups Manchego cheese, grated
pickled onions, for serving
Tatemada Sauce and Red Martajada Herdez®, for serving
Preparation
3h 20 mins
2h 30 mins
Low
Mix the Herdez® Tatemada and Red Martajada Sauce, liquid achiote, oregano, ground cumin, and orange juice in a bowl until combined. Then, pour over the meat and let marinate for 2 hours.
Place the banana leaves in a baking dish, add the meat along with the marinade, wrap completely with the banana leaf, and bake the cochinita pibil at 180 °C for 2 hours. When ready, shred the meat with the help of forks and set aside.
Heat the oil in a pan and fry the tortillas. Place them on absorbent paper to remove excess oil and set aside.
Mix the onion, habanero pepper, white vinegar, and lime juice in a bowl. Season with salt and pepper and let marinate for 30 minutes.
To assemble the Aztec cake: Place the tortillas in a baking dish, add a layer of beans, and then add the cochinita pibil, pickling, and manchego cheese. Repeat the process until the dish is filled and finish with manchego cheese.
Bake the Aztec cake with cochinita at 180 °C for 20 minutes. Cut a slice and serve with onion pickling and Herdez® Tatemada and Red Martajada Sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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