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Mayte

Mayte Rueda

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Cochinita Panuchos

1h
1h 30 mins
Half
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Panuchos are a typical preparation of the southeast of Mexico, they are usually accompanied by cochinita pibil, although they can also be accompanied by turkey. They are consumed at any time of the day, as breakfast, starter or main course. They are delicious and very traditional. This version to be performed easier and faster.
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Ingredients

4 portions
  • 1 kilo pork leg
  • 4 tablespoons annatto paste, 50 g, for the marinade
  • 1/4 onions, for the marinade
  • 2 cloves garlic, for the marinade
  • 3 allspice, for the marinade
  • 1 teaspoon cumin, for the marinade
  • 2 whole cloves, for the marinade
  • 2 1/2 cups orange juice, for the marinade
  • 1/4 cups vinegar, for the marinade
  • to taste salt, for the marinade
  • 1/2 kilos corn masa, for the mass
  • 1 teaspoon salt, for the mass
  • 1 teaspoon baking soda, for the mass
  • 1/4 cups lard, for the mass
  • 1/2 cups Water, for the mass
  • enough black refried beans, to fill the panuchos
  • enough red onion, with habanero, pickled, to accompany

Preparation

Blend the achiote paste, onion, garlic, peppers, cumin, cloves, orange juice, vinegar, water and salt.
Place the meat in a steamer with a banana leaf, and add the marinade, let it rest for 30 minutes, cover and cook for 90 minutes at medium temperature, remove and unravel, reserve together with the cooking broth.
For the dough, mix the corn dough, salt, baking powder and water, knead until smooth, if you need to add a little water, do it.
Form balls of dough and flatten with a tortilla machine, these should be approximately 10 cm in diameter and 2 mm thick; remove, open on the part of the layer that comes off the tortilla and fill with beans; then fry for 3 minutes in hot oil until golden brown.
Serve the panuchos with the suckling pig on top and serve with pickled red onions.

PRESENTATION

Serve the panuchos with the suckling pig on top and serve with pickled red onions.

TIPS

You can use a pressure cooker to cook the meat.

Let the meat marinate for at least 30 minutes.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
210.3
kcal
10.52%
Carbohydrate, by difference
19.3
g
6.43%
Protein
9
g
18%
Total lipid (fat)
10.8
g
16.62%
100
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Provided by USDA
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