Panuchos de Cochinita Pibil

Mauricio Eggleton
Discover how to make Panuchos de Cochinita Pibil and travel to the south of the country with our recipe for this typical dish from the state of Yucatán, which is usually accompanied by pickled red onion with habanero. The traditional panucho is made with corn dough, filled with beans, and fried in lard, but in this version, we also add shredded meat, and you're going to love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 banana leaf
  • 500 grams pork loin
  • 500 grams pork chump
  • 1 cup orange juice, for the marinade
  • 1 cup chicken broth, for the marinade
  • 1/4 teaspoons black pepper, for the marinade
  • 1/4 teaspoons cinnamon powder, for the marinade
  • 80 grams achiote paste, for the marinade
  • 1/8 teaspoons cumin powder, for the marinade
  • 1/2 white onions, for the cochinita
  • 2 cloves garlic, for the marinade
  • salt, for the marinade
  • 300 grams corn masa flour, for the tortillas
  • 2 tablespoons lard, melted, for the tortillas
  • salt, for the tortillas
  • water, for the tortillas
  • refried beans, for filling the tortillas
  • pickled onions, for accompaniment
  • Habanero chiles, for accompaniment
Preparation
1h
30 mins
Low
  • Preheat the oven to 150 °C.
  • Lay out the banana leaves and pass them over medium heat to soften; then place one by one the leaves inside a baking dish so that it is lined.
  • Blend the orange juice with the chicken broth, black pepper, ground cinnamon, achiote, cumin, garlic, and salt.
  • In a bowl, place the meat and pour the previous preparation to marinate it; let it rest for 30 minutes.
  • In the baking dish lined with banana leaves, place the marinated meat, cover with aluminum foil, and bake at 180 °C for 2 hours, or until the meat is very tender.
  • In a bowl, mix the corn flour, a pinch of salt, lard, and add water little by little; stir until a moist and smooth dough forms.
  • Form balls and then flatten them so that they become thin tortillas, place and cook one by one on a griddle over medium-low heat and remove when golden on both sides.
  • Carefully remove the baking dish from the oven and shred the meat, set aside.
  • Open the tortillas horizontally in half, fill with refried beans and shredded meat.
  • To finish, serve the panuchos on a clay platter accompanied by habanero chili with pickled red onion; if you don’t have it, you can use a spicy red sauce.

Nutritional Information

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