Name: Aztec Cake with Cochinita and Tatemada Sauce and Red Martajada
Prep time: 350 min
Cook time: 150 min
Yield: 10
Cuisine: Mexicana
Ingredients: 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.