María Fernanda Hernandez

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Sophia Beyda

Cochinita toast

Name: Cochinita toast
Prep time: 100 min
Cook time: 100 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 banana leaves, gone through the flame to soften it; 1 1/2 kilos pork leg; 1/2 kilos pork loin back 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 whole black peppers, milled; 2 cloves garlic, squeezed; 1/2 teaspoons pequin pepper; 1 teaspoon salt; 125 grams lard, melted; 16 fried or toasted corn tortilla; avocados, to taste; fresh cheeses, to taste

1h 40 mins

Half

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María Fernanda Hernandez

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

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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 on toast with avocado and fresh cheese.