Crispy Pork Taco in a Plantain Tortilla
Cochinita Pibil

Cupboard Confidential

I'm blaming this mess on a cooking group friend.  I'm getting ready to make her Cochinita Pibil recipe and it calls for achiote paste, I know I have some somewhere.

After assaulting the cupboards I discovered I had none, but I did find some things I forgot I had, some things I have multiples of and 12 bottles of different types of vinegar. I do have a couple of interesting flavors of vinegar, I have; black vinegar, red wine vinegar, white wine vinegar, apple cider vinegar, rice vinegar, orange muscat champagne vinegar, sweet moscatel vinegar, burgundy wine vinegar, balsamic vinegar, 18-year-old balsamic vinegar, white balsamic vinegar and sherry vinegar,

I decided to list what I have on each shelf and tape the list to the inside of the cupboard door.
So I'm sitting at the computer, feeling very organized and efficient until I look at the counter and see the chore I have looming over me, putting things back in order. OH CRUMB!

Dang what a mess!!!!


Whew! finally done and I did find some achiote paste Yippie!!!!
and the list is taped to the cupboard door. Much better no?

Here's the recipe that got me into this mess in the first place. 

Cochinita Pibil.

CATEGORIES meat, Mexican

Cut 8-10 pounds of Boston butt into 2" cubes, sprinkle with salt and pepper.
Mix together:
achiote paste, 2-3 boxes
1 tablespoon Mexican oregano
1 teaspoon cumin
2 to 3 cups (total), orange juice, lime juice and pineapple juice
garlic, to taste
2 to 3 sliced onions
Banana leaves, optional

I placed these ingredients in a jar (not the pork, onions, or banana leaves) , I used a stick blender to mix well. Pour over the pork chunks, add sliced onions, mix well, cover and refrigerate 12-24 hours. Line your pan with banana leaves (they say it is best to pass the leaves over a flame, both sides, first). Cover the pork with banana leaves, then aluminum foil and bake at 325(F) for about 4 hours, or until tender. When done, shred the pork and stir the shredded pork in the marinating/cooking liquid. Taste for seasoning.
We eat these as tacos on corn tortillas and we top them with pickled onions, cilantro, avocado slices.
Note: if you do not have banana leaves, just omit the banana leaves, cover the pork with aluminum foil and bake.

This recipe is approximate, so feel free to change it to suit your tastes.

And that's that.