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Recipe of Cochinita toast

Cochinita toast

1h 40 mins
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A delicious cochinita presented on toast to change the typical presentation of this Mexican stew. You'll love it!


8 portions
  • 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 achiote (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
  • 16 tostadas corn
  • avocados, to taste
  • fresh cheeses, to taste


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 on toast with avocado and fresh cheese.


Decorate with a leaf of parsley.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Teressa Olvera
14/07/2017 08:44:57
Blanca Salido Macias
11/11/2013 18:50:52
me gusta mucho la cochinita ya sea en tostada o en tacos ninguna

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