I visited a small pueblo in Mexico to try REAL YUCATECAN food
Recipes in this Video
Cochinita Pibil hails from the Yucatán Peninsula in Mexico, where it is traditionally cooked in an underground pit, a method known as 'pibil.' This dish is significant for its rich flavors and cultural heritage, often served during special occasions and festivals. Today, it has gained popularity beyond Mexico, with many variations found in Mexican restaurants worldwide, showcasing the beloved flavors of Yucatán cuisine.
Ingredients
- ●pork shoulder
- ●achiote paste
- ●orange juice
- ●lime juice
- ●garlic
- ●cumin
- ●oregano
- ●bay leaves
- ●salt
- ●pepper
- ●banana leaves
- ●red onion
- ●cilantro
- ●sour cream
- ●tortillas
Instructions
- 1Preheat oven to 300°F (150°C).
- 2Mix achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper in a bowl.
- 3Rub the marinade all over the pork shoulder, ensuring it's well coated.
- 4Wrap the marinated pork in banana leaves, sealing it tightly.
- 5Place the wrapped pork in a baking dish or dutch oven.
- 6Add bay leaves on top of the wrapped pork.
- 7Cover the dish with a lid or foil to trap steam.
- 8Bake in the preheated oven for 4-6 hours, until the pork is tender and easily shredded.
- 9Remove from oven and let it rest for 30 minutes.
- 10Unwrap the pork and shred it using two forks.
- 11Serve the shredded pork on warm tortillas, topped with pickled red onion and cilantro.
Ingredient Alternatives
pork shoulder
Healthier: chicken thighs
Cheaper: pork loin
Chicken thighs are lower in fat, while pork loin is often less expensive.
achiote paste
Healthier: smoked paprika + cumin
Cheaper: red chili powder
Smoked paprika and cumin can mimic the flavor profile of achiote.
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt provides similar creaminess with fewer calories.
banana leaves
Healthier: parchment paper
Cheaper: foil
Parchment paper can be used for wrapping, while foil is more accessible.
Techniques
Equipment
Also Known As
Originating from the Yucatan Peninsula, Poc Chuc is a traditional dish that showcases the region's love for citrus-marinated meats, particularly pork. This dish reflects the Mayan influence on Yucatecan cuisine, where grilling meats over open flames is a common practice. Today, Poc Chuc is enjoyed across Mexico and has gained popularity in various international culinary scenes, often served with fresh salsas and tortillas, embodying the vibrant flavors of Mexican cooking.
Ingredients
- ●pork loin
- ●orange juice
- ●lime juice
- ●garlic
- ●oregano
- ●cumin
- ●salt
- ●black pepper
- ●red onion
- ●tomato
- ●avocado
- ●cilantro
- ●tortillas
Instructions
- 1Marinate pork loin in orange juice, lime juice, minced garlic, oregano, cumin, salt, and black pepper for at least 2 hours.
- 2Preheat grill to medium-high heat.
- 3Remove pork from marinade and let excess drip off.
- 4Grill pork loin for 6-8 minutes per side until internal temperature reaches 145°F.
- 5Remove pork from grill and let rest for 5 minutes before slicing.
- 6While pork rests, grill red onion slices until charred, about 3-4 minutes.
- 7Chop grilled onions and set aside.
- 8Warm tortillas on the grill for 1-2 minutes on each side.
- 9Serve sliced pork on tortillas topped with grilled onions, diced tomato, avocado slices, and cilantro.
Ingredient Alternatives
orange juice
Healthier: fresh orange segments
Cheaper: citrus juice blend
Fresh segments provide natural sweetness and texture.
pork loin
Healthier: chicken breast
Cheaper: pork shoulder
Chicken is leaner, while pork shoulder is more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs rabbit, cut into pieces
- ●1/2 cup sesame seeds
- ●1/4 cup pumpkin seeds
- ●2 medium tomatoes, roasted
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2-3 dried guajillo chiles, seeds removed
- ●1-2 cups chicken broth
- ●1 tsp cumin
- ●1 tsp oregano
- ●Salt to taste
- ●Pepper to taste
- ●2 tbsp vegetable oil
Instructions
- 1In a skillet, toast the sesame seeds and pumpkin seeds over medium heat until golden brown. Remove and set aside.
- 2In the same skillet, add the guajillo chiles and toast them lightly for a few seconds. Remove and set aside.
- 3In a blender, combine the toasted seeds, roasted tomatoes, onion, garlic, toasted chiles, cumin, oregano, and a pinch of salt. Blend until smooth, adding chicken broth as needed to achieve a sauce-like consistency.
- 4In a large pot, heat the vegetable oil over medium heat. Add the rabbit pieces and brown them on all sides.
- 5Once browned, pour the pipián sauce over the rabbit in the pot. Stir to coat the rabbit evenly.
- 6Add more chicken broth if necessary to cover the rabbit pieces. Bring to a simmer.
- 7Cover the pot and let it cook for about 45 minutes to 1 hour, or until the rabbit is tender and cooked through.
- 8Taste and adjust seasoning with salt and pepper as needed.
- 9Serve hot, garnished with additional sesame seeds if desired.
Equipment
Salsa de Chiles Tostados is a traditional Mexican salsa made from toasted dried chiles, often used as a condiment for tacos, grilled meats, or as a dip.
Ingredients
- ●6 dried chiles de arbol
- ●4 dried guajillo chiles
- ●2 cloves garlic
- ●1/2 cup water
- ●1/2 tsp salt
- ●1/2 tsp cumin
- ●1/2 tsp oregano
- ●1 tbsp olive oil
Instructions
- 1Toast the dried chiles de arbol and guajillo chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, being careful not to burn them.
- 2Remove the chiles from the skillet and let them cool slightly.
- 3In the same skillet, add the olive oil and sauté the garlic cloves until golden brown.
- 4In a blender, combine the toasted chiles, sautéed garlic, water, salt, cumin, and oregano.
- 5Blend until smooth, adding more water if necessary to reach desired consistency.
- 6Taste and adjust seasoning if needed.
- 7Transfer the salsa to a serving bowl and let it cool before serving.
Equipment
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