Conchinita Pibil
The thing I love the most about Mexico is that everything has a story. In this recipe the word pibil comes from a Mayan word for stone-lined pits, used for cooking underground. Today pibil refers to the technique of steaming meat in a sealed dish in the oven. In the Yucatán, where this dish comes from, it is prepared with Seville oranges, which are tart and bitter. These oranges aren’t readily available in other areas, including Baja, so here we add lime juice to give that distinctive kick.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Mix the annatto paste, lime juice, orange juice, oregano, garlic, and salt in a large bowl to form a paste. Add the pork and toss to coat. Cover, and marinate in the refrigerator for at least 4 hours or overnight.
Step 2
Preheat the oven to 325°F.
Step 3
Turn on a gas burner to medium-high heat. Working with one at a time, very slowly pass an entire banana leaf directly over the gas flame until the leaf is opaque and pliable. Crisscross the banana leaves in the bottom of a Dutch oven or other large heavy pot (they’ll hang over the edges). Put the pork, with all of the paste, inside the pot. Pour the melted butter over the pork. Wrap the banana leaves over the top and moisten the leaves with a few tablespoons of water (to avoid burning). Cover the pot with aluminum foil and then with its own lid. Bake for 2 1/2 hours, or until the pork is very tender and falling apart.
Step 4
Make tacos using the tortillas, pork, and pickled onions. Set them on a platter garnished with additional pieces of banana leaves, if desired.
Annatto Paste
Step 5
I use annatto paste for everything from making marinades and flavoring butter to coloring rice. It is also used to color cheese, margarine, and smoked fish. This musky product of the annatto tree (called achiote in its seed form) is available in Latin American, Spanish, and East Indian markets.
