Cochinita Pibil Shopping Tips
Basic Latin ingredients include rice, achiote oil, adobo seasoning, and beans.
Cochinita Pibil Cooking Tips
Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.
A Twist on Pulled Pork! Cochinita Pibil from Simply Recipes Recipe Reviews
We are huge fans of barbecued pulled pork, as you know. But lately we’ve been feeling the urge to break out of the mold. When this recipe for cochinita pibil come up on Simply Recipes, we were immediately captivated by its description of pork shoulder braised in orange juice and Mexican spices. We just knew it would hit the spot!
Cochinita pibil is a traditional Mexican braised pork dish. Hank Shaw, this recipe’s author, calls it “gorging food” best eaten with lots of rice, fresh toppings, and cold beer. We couldn’t agree more!
It also couldn’t be simpler. All you do cut the pork shoulder into chunks and then marinate it in orange juice, lime juice, and achiote paste for several hours. Everything goes into a pot in a warm oven and braised until the pork is fall-apart tender. Your house will smell amazing.
We took a few liberties with the recipe. First off, we couldn’t find achiote paste and ended up substituting about two tablespoons of chili powder, a tablespoon of smoked paprika, and a tablespoon of garam masala. The garam masala was a gamble, but we threw it in because many of the descriptions of achiote paste said it included many of the same warm spices that are found in garam masala.
We also braised our pork in a dutch oven instead of sealing it in aluminum foil in a casserole dish as the recipe suggests. It sounded to us like the main idea was to prevent moisture from evaporating and to create an even heat all around the pork, and a dutch oven is ideal for this!
Our cochinita pibil came out beautifully. The meat was incredibly tender and deeply flavorful from the overnight marinade and slow cooking. The sauce was an interesting blend of tart, sweet, and smoky with just the right amount of spice (thanks to a spicy chili powder blend). Mixed in with the pork and spooned over warm rice, this savory dish was exactly the twist on pulled pork we were looking for!
We’ll be keeping our eye out for achiote paste. This was so good that we definitely want to try making it with the spices the recipe actually called for.
• Get the Recipe: Cochinita Pibil from Hank Shaw on Simply Recipes
For the Recado Rojo (Marinade):
- 4 tablespoons achiote paste
- 2 cloves garlic, rough chopped
- 1 tablespoon cracked black peppercorns
- 1 tablespoon dried oregano (preferably Mexican)
- 1 tablespoon sea salt
- 1 teaspoon ground cumin
- 4 allspice berries , bruised with the side of a cleaver or knife
- 2 whole cloves
- ½ teaspoon ground nutmeg
- 1 cup sour orange juice (4 to 5 sour oranges), or a mixture of orange juice and lime juice
For the Pork
- 3-4 pounds pork shoulder
- 1 cup orange juice, freshly squeezed if possible
- 1/2 cup lime juice, juice of 4-5 limes
- 1 teaspoons salt
- 3 ounces of red (rojo) achiote paste, available in Latin markets
- Pickled red onions (optional), for garnish
- Dry Mexican cheese (queso seco), for garnish
- Chopped cilantro, for garnish
- Lime wedges, for garnish
The night before or the morning of that you plan to serve this, mix the orange and lime juice with the achiote paste and salt in a blender until combined. Be sure to rinse the blender soon afterwards, as the achiote stains.
Cut the pork into chunks of about 2 inches square. Don’t trim the fat, as you will need it in the braising to come. You can always pick it out later. Put the pork in a non-reactive (glass, stainless steel or plastic) container, then pour over the marinade mixture.
Mix well, cover and keep in the fridge for at least 6 hours and up to 24 hours.
Cooking this takes 3-4 hours, so plan ahead. Preheat the oven to 325°F.
Line a large casserole with a double layer of heavy-duty foil, or a triple layer of regular foil – you want a good seal. (Traditionally, cochinita pibil is wrapped in banana leaves, which add a wonderful flavor to the pibil. So, if banana leaves are available—you may be able to get them at the same store as the achiote paste, or at an Asian market—consider using them. Just heat the leaves first to make them more pliable.)
Pour in the pork and the marinade and close the foil tightly. Put the casserole in the oven and bake at 325°F for at least 3 hours.
You want it pretty much falling apart, so start checking at the three-hour mark.
When the pork is tender, take it out of the oven and open the foil. Remove the meat with a slotted spoon to a bowl, then shred it with two forks. You don’t have to shred the pork, but I like it this way. Pour enough sauce over the meat to make it wet.
To serve, either use this as taco meat or eat it the way we do: Over rice, garnished with cilantro, lime wedges and queso seco, a Mexican dry cheese a little like Greek feta. Pickled red onions are a traditional garnish, and if you like them, they’re good, too.
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This recipe from the Barrio Café in Phoenix is perfect for feeding a crowd. The prep time is minimal and the results are outstanding: tender chunks of flavorful pork just begging to be bathed in salsa, topped with our Pickled Red Onions, and wrapped in warm corn tortillas. The hardest part of this dish is buying the ingredients!
What to buy: Achiote paste and banana leaves can be found in most Latino grocery stores. Banana leaves are often kept in the frozen-foods section.
If you can’t find sour oranges, use a mixture of 1/2 lemon juice and 1/2 grapefruit juice.
Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.
- 4 oz. achiote paste, such as El Yucateco (mexgrocer.com)
- 1 cup fresh lime juice
- 1 cup fresh orange juice
- 1 1 ⁄3 cups white vinegar
- 3 tbsp. dried oregano, preferably Mexican (mexgrocer.com)
- 2 tsp. Kosher salt, plus more, to taste
- 4 lb. boneless pork shoulder, cut into 2″ pieces
- 2 (28″-long) banana leaves
- 2 cups boiling water
- 1 medium red onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 habanero peppers, thinly sliced
- 1 bay leaf
- Corn tortillas, warmed, for serving
- Roughly chopped cilantro, sliced radishes, and lime wedges, for serving
Loteria Grill cochinita pibil
What started as a breakfast favorite in Mexico’s tropical Yucatan is taking L.A. by storm -- in tacos and tortas and burritos and even as a sophisticated plated dish.
Cochinita pibil is succulent slow-roasted pork that’s so tender you can almost spoon into it. It has a depth of flavor from aromatic, earthy, rich achiote seeds that also impart a brilliant russet-red color to the dish, and at the same time, it’s bright with the flavor of Seville oranges.
“It’s the most important dish of the Yucatan,” says Gilberto Cetina, owner of Yucatecan restaurants Chichen Itza. (He opened the second Chichen Itza on 6th Street near MacArthur Park in January.)
In the small kitchen of his original restaurant in the Mercado La Paloma near USC, Cetina has gotten down to the business of making his -- and the Yucatan’s -- signature dish, cochinita pibil, pork marinated in the juice of Seville oranges, ground achiote (annatto) seeds, garlic and spices such as clove, allspice, black pepper and oregano, all wrapped up in banana leaves and slow-roasted for several hours.
The result is succulent, aromatic, tender, irresistible pork. At Mexican restaurants and taco stands across L.A., cochinita pibil is upstaging more familiar northern Mexican pork preparations such as carnitas and al pastor.
It used to be that cochinita pibil was rather elusive, tucked into the tacos and burritos at tiny Yuca’s in Los Feliz or served only on weekends at La Flor de Yucatan Bakery in South Los Angeles, but it has become increasingly in demand.
And although Los Angeles’ Yucatecan community is small, restaurants focusing on regional Mexican cuisine such as Babita in the San Gabriel Valley and La Huasteca at Plaza Mexico in Lynwood have helped put the Yucatecan specialty in the spotlight.
Traditionally, it’s served in tacos or tortas -- for breakfast.
“In Yucatan, 5 a.m., it’s everywhere, any place you go,” says Socorro Herrera, who emigrated from Merida, Mexico, and opened the award-winning taco stand Yuca’s with her late husband in 1976. “Especially on Sundays, it’s tradition.”
And by 8 or 9 a.m., “there’s no more cochinita available,” says Cetina, who’s from the town Colonia Yucatan. “You have to eat cochinita in the morning. And 99.9% of the population eats cochinita on Sunday morning. If you party on Saturday night, you go have your cochinita tacos and then go to sleep.”
At Chichen Itza, Cetina serves it not only in tacos and tortas but also as a main course, nestled in a shallow white bowl and topped with tangy, crunchy pickled red onions and a fresh bright-orange, searingly hot habanero, the pepper of the Yucatan.
Pibil refers to the way the pork is cooked -- traditionally in a coal-filled pit. The Mayans used not pork (domesticated pigs were introduced by the Spanish) but wild game such as rabbit, boar, venison or armadillo.
“You can make it with all different kinds of meat,” says Jimmy Shaw, owner of Loteria Grill in the Original Farmers Market, which serves cochinita pibil tacos and burritos. “It’s great with fish, chicken. The Yucatecos use a heck of a lot of turkey.” Despite his not being from Yucatan (he’s from Mexico City), Shaw makes a mean cochinita pibil taco -- which he says he’ll also serve at his second Loteria location, set to open in the fall on Hollywood Boulevard.
Cochinita pibil “was an important one for me because one of the things I wanted to do with my menu is steer people toward trying new things,” Shaw says. “The menus at a lot of Mexican restaurants are so similar from one place to the next.”
(There’s also an off-the-menu taco Shaw nicknamed the cochinita gringa -- cochinita pibil with potatoes, “based on the notion that Americans like meat and potatoes.”)
The basis for the cochinita marinade is the dark red annatto seed from tropical achiote trees with their glossy leaves and starburst flowers the seed pods are picked when they start to split and are then dried in the sun. The seeds look like tiny stones, have a deep, earthy, dusky flavor and are used in Caribbean cuisines for both their flavor and coloring.
Chichen Itza’s Cetina starts with the whole seeds, then grinds them into a paste mixed with garlic, spices, salt and vinegar. The difference from one cochinita to another is in the mixture of spices added to the ground achiote seeds (or to commercially available achiote paste, which can vary in quality). The paste can be prepared ahead of time and kept for several months. Cetina makes buckets-full at a time and goes through it fast. At the original Chichen Itza alone, he makes 60 pounds of cochinita pibil a day.
And though the flavors are complex, the dish is easy to prepare. It can be made with almost any cut of pork (loin, cushion) it’s best with a fatty cut such as pork butt or boneless shoulder because it comes out so tender and rich.
“You know what makes it taste really good? If you throw in a hock, or maybe an ear,” Cetina says. “Really, the whole pig is best.”
The Seville oranges that Cetina uses (he gets them from a grower in Arizona, or from Mexico) are hard to come by.
“It’s hard to get bitter oranges here,” Shaw says, “so I use a combination of four citrus: orange, grapefruit, lemon and lime. The combination works really well. You get a little sweetness [from the orange] but it’s also tart, without going too tart, and a little bitter from the grapefruit.”
Cetina, who is working on a Yucatecan cookbook, also recommends using as a substitute a combination of citrus juices -- two parts orange juice, one part lemon juice and one part grapefruit juice. “The grapefruit adds that little bit of bitter,” he says.
The achiote and spices are mixed together with the citrus juice and then poured over the pork it’s best to let it marinate overnight so that the flavors penetrate the meat. The next day, the pork is wrapped in banana leaves and cooked in the oven.
When making this at home, line a Dutch oven with a thick layer of banana leaves so the bottom doesn’t cook too quickly, and fold the banana leaves over the meat. Be sure to use all of the marinade, wrapping it up tightly.
The jungly-funky aroma of the banana leaves cooking with the achiote-citrus-marinated park is amazing. Stand by with the horchata.
“There are three drinks that go great with cochinita,” Cetina says. “For breakfast, with horchata -- the official drink of the cochinita. You take a bite of cochinita and then a sip of horchata. For lunch, with horchata or Coca Cola -- that’s good too. For dinner, with cerveza.”
The jewel of the Yucatán Peninsula
Let’s talk about food. And I mean good food. Like the one that reminds you of the best days of your childhood, when your mom made your favorite dish and had it ready for you when you came back home from school. That moment when you were happy and didn’t know it. Let’s talk about cochinita pibil.
Before you start wondering why you haven’t tried cochinita pibil before, let me introduce you to this Yucatecan delight. Before tasting it, it is good to know its history.
It turns out that, like today’s Mexico, this dish, as we know it now, was a result of the Spanish conquest, but its origins date back to much earlier in history. The ancient Maya discovered and mastered the technique of preparing food buried in a hole in the ground. This hole is known as “pib” that translates as an earth oven.
This pre-Hispanic dish was prepared by the Maya people with pheasant, wild boar or deer meat and was cooked for Hanal Pixán, which is the day when the souls of the deceased visit their relatives. This happens from October 31 to November 2, indeed, the same dates that Mexico celebrates the Day of the Dead.
The cochinita pibil, along with other typical dishes of the Yucatán Peninsula, accompany the offerings made to the deceased so that they can taste them in their day.
When the Spaniards arrived in Mexico, they brought pork meat and it was like joining two pieces of a perfect puzzle. At that time, the cochinita pibil was born as we know it today. You can find it all along the country, but there’s nothing like tasting it in Yucatán or Quintana Roo, states where Maya culture dominates to date.
You already know a little about its history, and now it is my job to make you run for a sample of this Mexican dish. But first of all, I offer an apology if you salivate or feel a little envious, but I hope you understand that tasting different styles and ways to prepare cochinita pibil is my job. I know, it’s a big sacrifice, but I want you to know that I never stopped thinking about you and all the cochinita I ate was thinking about you.
How is cochinita pibil prepared?
The recipe indicates that we need pork leg, pork loin, banana tree leaves, achiote, orange juice and salt. From this point on, it gets a little tricky. Each business and family prepares it differently and assures that their way is the correct one. Some say it needs oregano, others state that white pepper is the way to go, a few others say that chile guajillo is necessary, and so on to infinity…
The only truth is that they are all very tasty and, precisely, in the variety of recipes, is where we find the beauty of this dish.
What does cochinita pibil taste like?
It is very difficult to describe such a flavor in detail, but I will do my best. You face a very characteristic flavor that can vary drastically from recipe to recipe, but there is always a slightly acidic touch with juicy and very soft meat that needs no chewing, it melts in your mouth. While the flavor of the marinade is predominant, it does not dull the texture and taste of the pork meat.
It is not spicy or has a taste of chili, but its best friend is habanero. It also has no onion flavor, but all good cochinita pibil is accompanied with purple onion, lemon, and a touch of oregano.
In conclusion, it is a pleasant taste on the palate with the pork meat highlighted and accompanied by a kind of marinade with an acid touch, very juicy, and delicious.
How do you eat cochinita pibil?
Every good Mexican dish is eaten in a taco. And, of course, this is no exception, although I dare to say that it is not the best way to eat it.
You can order a cochinita pibil taco of pure meat with no fat, or you can order a complete ecstasy of flavor that is a taco with meat, fat, and pork skin called “cueritos”, a touch of flavor that melts your saliva.
Another very tasty way to eat it is in a panucho. The panucho is a tortilla stuffed with beans and passed through lard so that it is halfway between a toast and a soft tortilla.
But, hold on and get ready to eat what I think is the right way to eat cochinita pibil: in a sandwich. But this is not about a normal sandwich. In Mexico we have a type of bread called bolillo, you can eat it stuffed with different dishes and, cochinita pibil, is not an exception.
Once you have your taquitos or your cochinita pibil torta (bolillo sandwich), how to accompany it? The rule dictates that the only companions are the purple onion and the habanero pepper (you must be very careful with it it is the spiciest Mexican chili). But if you want to taste something different, add lemon and, in some establishments, guacamole. Well, what can I say about the Mexican avocado? It always accompanies everything very well.
Different ways to prepare cochinita pibil.
Cochinita pibil cooked in an oven.
As I told you, the traditional way to make cochinita pibil is in an earth oven, but today it is more difficult to make a hole in your patio than to put it in the oven of your stove. Therefore, many businesses have adopted this technique to get the best out of it.
Cochinita pibil from “Los Vecinos” located in Cancun, Quintana Roo, uses this technique to prepare their recipe. Daniel takes care of serving cochinita in the backyard of his house on Saturdays and Sundays. He undertook this business to generate extra income and the recipe that he follows was taught by his father to him and his sister.
The secret touch of “Los Vecinos” is the warmth and attention with which Daniel and his wife attend you. Although if we speak only about food, it’s simply delicious. It has a very particular flavor and they have a technique in which they toast the bread so that your torta keeps a crunchy surface and a soft center.
In addition to the taste of cochinita pibil, they have enough supplements such as lemon, sauces, and onions that accompany the food very well.
This, without a doubt, is one of the best options in Cancun to taste cochinita pibil.
Cochinita pibil, as it was meant to be.
In Leona Vicario, a small town on the way to Yucatán, you can find a business near the road that sells one of the best cochinitas I ever tasted.
Since you park you can smell the burning wood and the pork meat waiting for you to taste it. It is a business that follows the ancestral recipe, with its respective improvements, of making cochinita pibil in a hole on the ground.
The waiter who attended us made emphasis in telling us that the cochinita pibil was brought directly from Mérida, the capital city of Yucatán. And that they follow the ancestral recipe.
Let me tell you that it has a completely different flavor to the one made in a conventional oven, for a very simple reason: smoke. The smoke gives a very particular taste to the pork.
If you are looking to experiment, this is not the place, because here the cochinita is eaten as it should be eaten. Only with purple onion and habanero pepper, in a torta or a taco. There’s nothing else. But believe me, you don’t need anything else.
A sample of cochinita pibil
If you read this and you’re dying to taste the cochinita pibil, but it’s difficult for you to move around the city, I have good news for you. In Xcaret, Xplor, Xel-Há and Xoximilco, you’ll find a sample of this dish in some of the restaurants found in the parks.
It is a cochinita that follows the basic recipe prepared in a conventional oven and have some complements that make it perfect. Personally, it is a great example that will not disappoint you and is very close to the great taste of this traditional dish.
The best way to serve it in the parks is in a taco. Serve the meat and accompany it with the purple onion and the sauce that you prefer. You will not regret it.
In addition to the fact that this dish is found in the restaurants of the parks, it is also offered during the Life and Death Festival, following the traditions of the Hanal Pixán. Only during this festival will you be able to eat it in a torta, while you’re walking through Xcaret’s cultural shows.
The restaurants where you will find it:
Xcaret: The Lagoon, The Orchid, The Kitchen
Xel-Há: Cocina del Pueblo, Chula Vista
Xoximilco: As part of the gastronomic show
Now you know a little more about this ancient dish, how to eat it, and what to expect from it. The important thing is to open your palate to new flavors and enjoy each and every one of the recipes that exist. Discover more experiences and, above all, enjoy them.
Do you know the best cochinita pibil in Cancun or in Mexico? Write it in the comments!
Toma fotos, escribe y ve futbol. Apasionado de la sostenibilidad y fanático de que la vida lo sorprenda.
Slow-Cooker Cochinita Pibil
Cochinita Pibil, or Puerco Pibil, is a Yucatán-style, slow-roasted pork. Though recipes differ, it is commonly made by first marinating a whole suckling pig in a mixture of achiote (or annatto) seeds, cloves, all spice, oregano, sour orange, garlic, and other spices or herbs. The pig is then wrapped in banana leaves, placed into a pit lined with hot stones and slowly cooked for several hours until it is falling off the bone.
Believe me, there’s nothing I would love more than to follow the “traditional and authentic” route, build a pib (stone-lined pit), marinate an entire suckling pig, and slowly cook some cochinita pibil as the sun sets over Toronto. Alas, apartment living just doesn’t allow for such luxuries. Nor do city bylaws that likely prohibit digging pits in public parks for the purposes of slow-roasting suckling pigs (I think?).
Luckily, there are some workarounds to the pit-digging and whole-hog requirements.
How to Cook Cochinita Pibil at Home
Aside from ingredients, which we’ll get to in a second, the biggest impact on the taste of your cochinita pibil is the method you use to cook it. Dry heat, smokeand steamwill each bring something different to the table, pun intended. And, yes, I know! None of these can truly be called cochinita pibil because they aren’t cooked in a pib. But let’s just go with it.
The path of least resistance is undoubtedly the slow cooker. It’s as easy as placing the marinated meat in the vessel, turning it on and walking away. You can start it before going to bed at night or before leaving to work in the morning. Either way, you’ll return to a perfectly cooked, incredibly soft and juicy cochinita pibil.
Depending on the thickness of your pork shoulder, it will take you at least 4 hours on high heat or between 7-8 hours on low heat if cooking a bone-in piece of meat. If cooking boneless, you can probably shave one hour off of the low-heat cooking time.
The only thing I’m not crazy about with the slow cooker is the lack of some dry heat, which changes the way the banana leaves taste. When steamed, as is the case in the slow cooker, I find that the intense flavour of the banana leaves is amplified.
Personally, if using the slow cooker, I omit the banana leaves altogether (as shown in the pictures). I know, cardinal sin! But the flavour is just too intense and overpowers everything else. But, hey, you’re the boss, applesauce.
Roasting in Oven
Though roasting in the oven is as easy as using a slow cooker, it means that you can’t leave the house just in case something goes awry.
Similar to the slow cooker, you can roast the cochinita pibil low-and-slow for around 4 hours or lower-and-slower for 7-8 hours. The choice is yours.
One of the benefits of the oven is that the dry heat changes the flavour of the banana leaves while trapping any of the steam inside, keeping the pork super juicy and moist.
Smoking the pork is the method that likely yields the most flavourful results. You get all the benefits from the dry heat of the oven while imparting smokey flavour that mimics the pib.
If you have a Traeger, it’s as easy as using your slow cooker. Simply adjust the temperature setting and go do something else while your pork cooks.
Ingredients “Needed” for Cochinita Pibil
The marinade for the pork differs slightly depending on the family recipe. However, there are a few usual suspects that show up in every cochinita pibil.
Achiote or Annato Paste or Seeds
Achiote, also called Annato, are the seeds of the Bixa orellana shrub. It can be used as a spice, food colourant or textile dye. When used in larger quantities the flavour is earthy, peppery and slightly bitter.
You can buy the seeds raw and whole or in the form of a paste made with other spices and herbs. I recommend buying the paste simply for sake of convenience and flavour, even though it will likely contain a small amount of corn flour.
If buying raw, you will need to bloom the seeds in some fat before soaking in liquid. You will also need to source the other spices required for the marinade, which isn’t difficult.
One thing that is very important to note if making Cochinita Pibil is that most achiote pastes are already prepared with other spices and herbs that you will need in your recipe. For example, the very popular El Yucatecobrand contains achiote, all spice, clove, garlic, oregano, and salt.
The flavours in this paste are quite potent so you don’t really need to add any additional spices to your marinade.
You can likely find the achiote paste at a local Latin grocer or online here . If in Toronto, check out Latin World, La Perola or Market-tino.
Sour orange is commonly used as a marinade for meats. Unfortunately, I’ve never found sour orange in Toronto but a great workaround is to mix orange juice and lime juice together.
This will give an amazing tangy flavour to the cochinita pibil!
Herbs, Spices and Flavourings
As mentioned, each recipe differs in terms of the types of herbs, spices and flavourings used but from what I gather the usual suspects are clove, all spice, and oregano.
Beyond those, I’ve encountered bay leaf, cinnamon, tomato, tequila, habanero peppers, vinegar, chili powder, dried chilies, and peppercorn.
Since the El Yucateco achiote paste has most of these ingredients built in, I don’t use anything else. Trust me, this stuff is a powerhouse of flavour and a little goes a long way.
Banana leaves are traditionally used to wrap the pork before being placed in the pib. Not only do the leaves trap any steam and help prevent the pork from drying out, but they also impart a significant amount of flavour.
As mentioned, steaming the leaves themselves amplifies this intense flavour and aroma, which may or may not be desired. So, if you plan on using the slow cooker, which is the recipe I provide below, maybe omit them altogether or use one or two leaves total.
If, however, roasting or smoking, you will definitely want to use the banana leaves so as to trap any steam trying to escape.
The downside is that the banana leaves can be a bit difficult to find. Your best bet is to try the frozen section of a Latin or Asian market.
How to Serve Slow-Cooker Cochinita Pibil
Tacos are the obvious choice here. However, if you find yourself fresh out of tortillas (cassava, corn, flour, or lettuce-wrapped), I recommend serving the cochinita pibil with some thinly shaved, white cabbage. It makes for a crisp, crunchy, filling side dish that doubles as a salad. Trust me, it works.
As for toppings, the classic paring are pickled red onions. These gorgeous ribbons of pickled goodness not only brighten up the pork colour-wise, but the acid also cuts through the rich, fatty meat.
Mexican Pickled Onions Easy Recipe
Mexican Pickled Onions, Pink or Spicy
In Mexican cuisine we like to use garnishes like Mexican pickled onions. This can be made with white onion or with purple onion. You can also find them with habanero peppers or with chopped serrano peppers. Or just plain with no spice but a lot of flavor.
Pink Mexican Pickled Onions are a Classic Garnish for Cochinita Pibil
Making the Mexican pickled onions is very easy, the hardest part is the slicing of the inions as you will need to slice thinly and use 2-3 onions. Sometimes more depending of the number of guests sitting at the table. Everyone loves the pickled onions so we need to make sure to have enough for everyone.
Spicy Habanero Pickled Onions
The pickled onions are perfect garnish for dishes like the Yucatan Pork Loin Pibil. Any pibil dish includes a side of pickled onions as it provides another layer of flavor to brighten up the bite. Yucatan cuisine is diverse and pickling is part of the techniques they use for adding flavor and for preservation.
Watch the videos to see how easy it is to make this pickled onions!
When making pork tacos or pibil is important to know how to make the pickled onions to give the authentic experience. A pibil dish with no pickled onions it is just not complete.
Pickled onions when adding habaneros or serrano peppers are also great pairing for other dishes. Such as grilled meat tacos, tostadas, salmon, white fish, shrimp and so much more. That is why today I am showing you both options.
The pink pickled onions those get that color naturally as the main ingredients are purple onions. These pink onions add a nice presentation while adding flavor and balancing a dish. Pickled garnishes help to brighten up the meal too. And help cut through any heaviness. That is why are added to fatty meats to make the bite more pleasant and light.
I invite you to try my recipe for pickled onions, simple and ready in no time. Everyone has their own technique. I am making them following my mom’s recipe.
Mexican Pickled Onions Two Ways. One Pink and one Spicy Habanero