Mexican Cochinita Pibil

Difficulty: ★★☆


  • 1-3/4 lb Pork leg.
  • 2 oz Achiote paste
  • 2 Oranges.
  • 1 Lime
  • 2 Red onions.
  • 2 Garlic cloves
  • Oregano.
  • Cumin.
  • Salt.
  • Black pepper.
  • 3 Piquin chilies (small sized chilies, Cayenne-type).

Category: First course


Place pork to marinate with the orange and lime juice and the herbs in a sealed container. Keep in the fridge for around eight hours. Once time has elapsed, place Achiote paste with the strained marinade liquid, garlic cloves and onion in a Magefesa blender.  Place meat in a  Magefesa pressure cooker.  Cover with the Achiote mixture, the piquin peppers and a bit of water, just enough to cover the meat. Close the pot and place over high heat until maximum pressure is achieved. At this point reduce heat to a minimum and let cook for 25 minutes approximately. Let pressure reduce naturally .Open the cooker and remove meat. Allow it to cool down enough to handle. While the meat cools down, let meat cooking broth reduce into a sauce.
Shred meat with your hands and place it back into the pressure cooker. Cook for a few more minutes to help meat blend in with the sauce. Place shredded meat on the plate. Top with julienned red onion and serve with some Jalapeno slices. Cochinita pibil can be used as a filling for either corn or wheat tortillas. If we can’t find Achiote paste available we can replace it with sweet and sour paprika powder. We can also add a bit of wine vinegar to enhance the acidity.

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