Teresa's Recipes
Enchiladas de Cochinita Pibil
Indulge in the rich and vibrant flavors of traditional Mexican cuisine with these Enchiladas de Cochinita Pibil. A delectable dish filled with slow-cooked, tender, and aromatic Cochinita Pibil pork wrapped in a warm corn tortilla. Topped with fresh avocado, queso fresco, cilantro, and red onion, each bite takes you on a flavorful journey of authentic Mexican gastronomy. Originating from the Yucatán Peninsula, this dish is a testament to centuries-old Mayan cooking techniques, where the pork was marinated in achiote paste and citrus juices, then slow-cooked in a pit oven.
Ingredients
- 3 tablespoons Achiote paste
- 1 cup Orange juice
- 1/4 cup Lime juice
- 3 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 2 pounds Pork shoulder
- 12 Corn tortillas
- 1, thinly sliced Red onion
- 1/2 cup, chopped Fresh cilantro
- 1 cup, crumbled Queso fresco
- 1, sliced Avocado
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Calories: 550
- Fat: 30g
- Carbs: 35g
- Protein: 40g
- Sodium: 500mg
- Sugar: 5g
Instructions
- In a blender, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, and salt. Blend until the mixture is smooth to create your marinade.
- Place the pork shoulder in a slow cooker. Pour the marinade over the pork, ensuring it is thoroughly coated. Cover and cook on low heat for 6-8 hours, or until the pork is tender and easily shreds with a fork.
- Using two forks, remove the pork from the slow cooker and shred it. Set the shredded pork aside. Do not discard the remaining marinade in the slow cooker.
- Preheat the oven to 350°F (175°C).
- In a dry skillet or on a griddle, warm the corn tortillas until they become pliable.
- Fill each warmed tortilla with the shredded pork. Roll each tortilla tightly and place them seam-side down in a baking dish.
- Pour any remaining marinade from the slow cooker over the enchiladas. This will add additional flavor and keep them moist during baking.
- Bake the enchiladas in the preheated oven for 15-20 minutes, until they're heated through.
- Serve the enchiladas hot, topped with thinly sliced red onion, chopped cilantro, crumbled queso fresco, and sliced avocado. Enjoy the rich, authentic flavors of this traditional Mexican dish.