Sara Salame

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Recipe

Cochinita cakes

Name: Cochinita cakes
Prep time: 100 min
Cook time: 100 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 banana leaf, gone through the flame to soften it; 1 1/2 kilos pork leg; 1/2 kilos pork tenderloin with rib; 200 grams annatto paste; 1/2 cups orange juice, candy; 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 pepper, milled; 2 cloves garlic, squeezed; 1/2 teaspoons piquín chili; 1 teaspoon salt; 125 grams lard, melted; 8 bolillo bread

1h 40 mins

Half

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Sara Salame

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This recipe for cochinita cakes is delicious, the cochinita is a typical dish of Yucatan and combined with a roll and onion sauce is delicious.

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Ingredients

8 portions

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Preparation

Cut the meat into pieces of about 5 cm and put it in a bowl. Dilute achiote in 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 refrigeration for at least 5 hours. (Preferably marinate all night.)

Preheat the oven to 165 centigrade (325 F). Hold the banana leaves directly on the fire for a few minutes until they soften. Forrrar a tray (or container) with banana leaves, letting them protrude to wrap the cochinita.

Place the meat and marinade on the leaves and bathe with the melted lard. Fold the ends of the leaves so they do not burn. Cover with aluminum foil.

Bake for 2 hours, or until it is so soft that it almost breaks down. If it is not tender enough, return to the oven for 30 more minutes.

Three hours before serving, prepare the purple onion sauce (see recipe for Purple Onion Sauce in kiwilimon).

Serve in bolillos divided in half by means of cochinita pibil filling.