how to make REAL COCHINITA PIBIL tacos
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- Опубліковано 21 сер 2024
- Cochinita Pibil is a traditional method of cooking pork in the Yucatan of Mexico. Its marinated in citrusy achiote or annatto marinade and then cooked in banana leaves. Using our homemade flour tortillas, pickled red onions and salsa verde, we are assembling the best authentic Mexican tacos that you can make in your home kitchen.
#CochinitaPibil #Tacos #NotAnotherCookingShow
Banana Leaves: amzn.to/2Dc4M7U
Achiote Paste: amzn.to/2DaWTQh
Pickled Red Onions: • how to make PICKLED RE...
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Flour Tortillas: • how to make FRESH FLOU...
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Steve, you did a great job, the marinate is as authentic as it can be for someone cooking outside of Mexico (and even outside of Yucatan). Just to clarify for anyone reading this: in Yucatán there is no flour tortillas so traditionally it is always served with corn tortillas, no salsa verde and cilantro involved 🙃
no cilantro?? in mexico??????
@@SKRUBL0RD Mexico is a very diverse country with different regional cuisines and that means specific traditional toppings according to each type of taco. For cochinita pibil you NEVER see cilantro on them (nor lime nor salsa verde, even less flour tortillas since those are from the north), only pickled onions and habanero.
@@Sofoca i know about the flour tortillas being mostly an american thing but i couldn't imagine no lime no cilantro. thanks for the info!
Okay I can’t believe how easy this was and what a bargain too. It was my first time making such a large piece of any kind of meat and I did it! My husband told me I’m not allowed to give any of it away even tho we have a lot left over since it’s only four of us at home. Thank you for sharing the video...my family loved it and now I feel like I can feed a crowd. You are awesome.
Why doesnt this have more views??? Such a great video. You're my favorite cooking video series now
Because only 24% of people that have watched it have 'liked' it. People need to be more supportive.
@@josh2045 24% of views converting to likes is a really high conversion ratio
Because it’s a white guy doing Mexican cooking. Dear lord
@@kevinwiley5325 besides the point, you asked why it doesn't have more views. Content with higher numbers of likes get recommended more. Whether it is a good ratio is redundant, the fact still stands, 66% of people "didn't like the video". UA-cam can only take that as people disliking the content.
I am saying it is a shame that people aren't taking the time to simply like or dislike videos because it not only helps the contant creator to know if their content is valuable but it also helps users find content when they search related topics.
Wow-looks like a stunning dish, will definitely road test this when we get a sunny weekend in the U.K. (get it on the kettle while a group of friends relax around the pool). PS who the hell hit the thumbs down!!!! Just jolly well unacceptable,
There are sick people in the world!! Lol. And where’s my pool party invite!?
Right? Agree - boo hiss to those downers.
@@NOTANOTHERCOOKINGSHOW this could be done on low in crockpot too i assume
Been making this for a while and my family loves it. Making it tomorrow for my moms birthday and the whole family is coming over. Thank you 🙏
Made this recipe a few times and it's really accessable and good to get to know the dish and very tasty. After looking at some Mexican UA-camrs, I've now modified a few things. I think 200gr Achiote paste is a bit much so I use somewhere between 100-130gr. Also added cinnamon sticks, cloves, all spice, black pepper and 2 anchopeppers+the residual liquid (I do see different peppers being used) to the marinade. This time I used 2 oranges and 2 limes (could have been 3 maybe) as there's no sour orange herer. The result was great, it turned out even better! Thanks for providing a good base for this dish.
For those who can't get (or don't want to pay for) the banana leaves, a reasonable hack/substitution is to use parchment paper to wrap the pork, and toss in some hacked up apples around the outside of it in your braising vessel, and adding a tablespoon or so of liquid smoke to the water. Also, when you burn your fingers, the proper and authentic expression would be "Chinga!" Great recipe and demonstration.
My 14 year old son and I are going to tackle this one - including the banana leaves! He is going to have a lot of fun eating off a banana leaf, too! Less washing up after! Looked absolutely delicious 💫
Loving the taco videos. Reminds me of watching my grandma make all of this from scratch when I was younger
"hundred of thousands of years" eh? lol
Thank you for your version of "Cochinita Pibil." I was born and raised in Mexico and I had never known what "Pibil" stood for. I have tried a couple of variations to "Cochinita Pibil", one on a slow cooker and one on a 'Ninja foodi' using the pressure cooker mode. Another part of the recipe that I have seen is, using habaneros to make the sauce and the onion salad to top the tacos. THANK YOU so much for posting your version, i can tell you know your Mexican cuisine. Keep up the good work.
Bro, love your Channel, I'm from Mexico and please allow my suggestion: don't sauce your cochinita tacos with salsa verde. We usually do two options for saucing cochinita tacos particularly (besides pickled red onions which are mandatory): Do a concentrated habanero sauce with just toasted (a little blackened) habanero, salt and olive oil (blended nicely); it's hot as hell so use carefully and as a cure for demonic hangovers. Another choice is a cream/garlic habanero sauce. Also you could just do Pickled onions with slices of seedless habanero (add oregano and black pepper for absolute perfection). It's the most authentic and think you would love it. The cochinita itself you fucking nailed pretty much, my mom is not mad at all.
"pretty much, my mom is not mad at all." I *love it* 😂
Tell us more about this magical-sounding garlic cream sauce with habanero!
I was born and raised in México as well, you are right, "salsa verde" doesn't go with Cochinita Pibil.
@@MzShonuff123 I’m not the person who mentioned it so hopefully they step in and correct me if there’s a better way for this dish, but I used to make a garlic cream sauce at work by roasting about 5 cups of garlic cloves covered with two sticks of butter. Once that was done let it cool for a bit then blend with cream for an amazing garlic cream sauce for sandwiches.
To add the habanero I’d probably toast the habanero over and open flame and then cover it and let it steam a bit then add that before blending it all together.
Also keep in mind that that recipe I gave you was for a restaurant and made a lot so you could definitely scale it back for home cooking
I feel like a mango habanero salsa, while maybe not wholly authentic, would be really good on it.
You are a monster. I came to your channel for Brooklyn food and stumbled upon this video which is just insane, since I live in the Yucatán península. Your so spot on, and respect for the process that lets me know I am getting real stuff.
My wife is from the Yucatán, Merida. I’m making this next week for her family coming over for a Mexican Independence Day party. I live Chorcinita but first time making it. Thanks!!!
I made this yesterday,I but I didn't have the banana leaves. I threw on the smoker with some apple wood for three hours, then wrapped for three. Man it came out so very nice. Thanks thanks for Good work your doing there brother.
Banana leaves add lots. Many Asian markets have them frozen. Love this recipe. Thanks.
Wow. Yes! Thank you for sharing the history of this recipe, the flavors that you describe, and what the ingredients are. I have been looking for this for years.
Steve! You weren't kidding. This is an amazing way and flavor of how to make this pork taco! I used banana leaf just like you. The smell when take it out of the foil! OMG. Heaven!!! Thanks
We went all in on this recipe and did it just like you said, banana leaves and all. We had some of our favorite people over and had the backyard dining area all dressed up. Everything you said worked out exactly like you told us. Despite zero experience cooking Meixcan, the whole meal was a huge hit. That salsa verde was outrageous! We served it all with some killer guacamole (from a Mexican abuela's recipe), a salad with cilantro/basil/lime/lemon dressing and some great wine that our wine-enthusiast friends brought. We finished up the meal with some Mexican coffees and homemade limoncello.
We have enjoyed your channel so much. Someday in Februrary, when the grey New York weather finally has you ready to lose it, give us a call and we'll set you up here in Arizona. We can have another backyard feast and possibly go for a sail out on Lake Pleasant.
Love sour orange! I found an abandoned grove and use them for carnitas, a key lime pie variation, and for cocktails. Marmalade is good too
Wow, this looks delicious 🤤 of course I find this video literally a week after we trimmed our banana trees back for fall/winter. Can’t wait to try this, thanks so much for sharing!
Just awesome Steve! Get you some liners for those gloves! I got a 20 pack for like $10 bucks. Link in the description... lol! Definitely want to give this a try out on the Kettle!
that banana leaf gives it a great SMELL... flavor... subtle kinda like a smoke flavor, you can taste it... like a tea...
but when that leaf smokes up while cooking it perfumes the whole house
I only learned about cochinita pibil a few years ago. There's a great taco truck here in Santa Rosa CA that serves it. Delicious! So I have made it myself a couple of times, and I'm getting very close.
Wish I could like this one million times! Pure awesomeness!!
I hardly ever write any comments for food channel but you do well. I like your videos.
Came here after watching the new Taco Chronicles episode on cochinita pibil. Wow wow WOW. Muchisimas gracías 😘
Mr Show,
could you please make a true og Mexican Cajeta de Celaya?
I have heard you say, mucho times that you can't find whole coriander seeds in your area, and I know it's winter time while i'm typing this, but next summer I hope you grow some cilantro and let it go to seed so that you can collect your coriander seeds and use them in a recipe in the coming year, it would really make me happy for you to finally have the whole coriander seeds in these killer videos!
Annatto seeds are incredibly hard and may be best done in a spuce-dedicated coffee grinder (blade-style).
This is very true
It’s 8am and the intro made me wish I had all the ingredients ready to go so I could eat this for breakfast... man that looks insanely delicious
OMG with a fried egg on top?! That would be pretty dope.
grew up eating cochinita pibil because my grandparents are original from a pueblo in Yucatan and you could’ve not made it any better, looks delicious. you could also substitute the pork with chicken and it tastes just as good :)
Great video, the food looks really good.
And fresh-made corn and flour tortillas are important, I prefer the places here that make them to order.
Yes!! This is how you do it. As a Mexican living in the US , this is priceless. Thank you!
Figures you release this vid during Easter week when I’m going nuts cooking for a huge crowd this weekend, which means I need to wait a whole week until I can make this.
haha dude, I forgot its easter!! for some reason, Cinco de Mayo seemed like a much more pressing issue. hahaha
Looks yum, I think I would cook it in the oven with the banana leaves then stick it on the BBQ for a smoky taste..
Thank you!
Yess... Dude!! I love what you did there.. I am a black male with a Mexican Wife. We go to Mexico City about twice a year.. I learned about Achiote paste and such there.. UA-cam suggested your channel to me because I just did an episode on Pollo con Achiote.. Apparently they wanted e to know there are real people out there who do this way better than me... Anyway, Just wanted to give you some props for doing that in house.. I love my offset smoker so I will try it there. I hit like and I will be subscribing.. Thank you for what you do..
Thank you my dude! I think this will be insane in a smoker. I’d probably get the bark on it, then wrap it in the marinade with the leaves and finish it that way. Like bbq/mexican fusion
@@NOTANOTHERCOOKINGSHOW I will be doing it that way.... I might post it on my channel and pay tribute to you.... Your boy is small, But I am okay with organic growth... I love cooking.. BBQ and Mexican are my favorite styles, but I want to show practical stuff to my audience as well.. Like how to cook a traditional thanksgiving turkey and such.. Anyway, sorry for the ramble... I will watch more of your content.. Thank you for replying to little ol' me.
Hey bro, great videos! A little tip so you don't burn yourself when dealing with shredding meat, or handling bbq, use a gardening glove under your latex kitchen gloves and you won't burn yourself. It's really great for ribs, brisket, and pork butts.
You gotta do Fish tacos estilo Ensenada!
Thank you man for showing the traditional recipe!!! if it is a mexican dish then it should be done like the mexicans do it
Goya brand sells a Naranja Agria juice, at first we did it like in this video and then we did it with Goya Naranja Agria that you can find at Walmart and it was way better! You could taste the difference!
I have to say the people visiting 348 were damned lucky to be a part of your meal! I know you said this was the last video in the Taco series. But any chance for your habanero recipe coming to one of your videos in the future? 🤤🙏
gonna be trying this because the critically acclaimed mmorpg final Fantasy XIV told me to
In East Tennessee we do a buried roast suckling pig. It’s so good, even without the marinade. It’s a process though!
another "must try" recipe...mouthwatering! And your hair looks so good today.
The bomb! Four hours, and the meat was like butter! Is it the banana leaves? I don't know. Funny thing, I tasted a little heat, but I didn't add any, except for black pepper. One thing I'd like to clarify: marinades only penetrate about a quarter inch, according to chefs, so I used a flavor injector. If you use these, make sure your spices are ground fine, or they will clog the machine.
I loved your video! So I came across your video because a few days ago my husband told me he hasn’t had good cochinita pibil. He said not even his moms cochinita had wowed him so I felt like shutting him up lol I told myself watch me blow your mind with this cochinita so that’s how I ended up here 🙃 and let me tell you he loved it we ate it as tacos and as a main dish along with a cold pasta and fijoles puercos... he said ok ok you shut me up 🥰😂 thank you for the recipe you’re awesome love your channel!!
Also for the salsa i recommend the green onion with lemon and chopped habaneros way better..
What would you do with any extra banana leaves? AMAZING recipe by the way
I can't wait to make this. It looks delicious
you're good at this. happy to have this recipe, thank you!
Haha how cute, they way you pronounce it “Pee-bill” 😂👍🏻
One of my favorites. 👍
WOO WOO WOO !!!
So much good happening here. Thank you for sharing.
Great looking and fresh looking dish..tks for sharing..
Johnny drop would be proud!
I just saw one of your videos and I'm such a fan!!! Thanks!!
Cochinita so good does not need a second salsa ontop imo but godamn did that taco look amazing
Hey Steve, love all your recipes. I had this in Texas and was happy to see you had a recipe. I'm going to have some people over or the Super Bowl this year and was going to try to throw this together with some finger foods. How many do you think that this recipe will feed?
This is def a Sunday dinner type of recipe. Make the mixture and nibble on tacos throughout the week.
I’m currently watching the taco chronicles episode on this on Netflix...highly suggest
Buddy, 2022 and well, still awesome! HahHah,,, No surprise. Made your Tomatillo recipe today. The Fam loved it. Hope you are well.
yes
Man I really enjoyed you video from start to finish in preparation of that pork roast... I will for sure try out your recipe for my next taco get together.... make it and drop it off your family and friends😷😷 in these trying times!! Take care and thanks again!! I have subscribed to you channel!!! 🤩
Awesome tutorial man, definitely excited to incorporate some of this into my recipe!
Beautiful man. I've been wanting to do this for a long time. Good job.
That looks delicious, i‘ll have try that recipe.... and am looking forward to outdoor version other where
Getting leaves in the Amazon rain-forest. Gonna have to take a trip. ;)
PROPER. Mexicans salute you! (and yep, we're picky AF and annoying when it comes down to our food) you nailed this one sir.
Thank you my friend! It’s always my goal to pay respect.
Kalustyans in Murray hill is an amazing place to buy spices. Literally pretty much anything you could think of.
Yes it is! We got slices for our apple cider in the fall on the food truck back I. The day
Yessir🇲🇽🔥🐷🌮btw corn(maíz) tortillas are more authentic.
You’re amazing! Thanks for sharing
Have you looked in a bulk spices area? My grocery store's health market has whole coriander you weigh out and put in your own container. It's the only place I've ever seen it. I can't imagine that I who lives in BFE South Dakota can find something you can't in NYC haha..
You said you got the achiote paste off Amazon well you can also get whole coriander off Amazon also. They sell it from different sellers for great prices. Thanks Amazon!
That look soooo good!! Can you make Panes con Pavo, Salvadoran Turkey Sandwiche?
Very NICE!! Making me hungry now. :)
10 out of 10 my dude !
Hey Stephen,
Looks like a fantastic recipe, will definitely be making it myself! I have one question though.
Is this an actual pork butt, or a so called Boston butt (a.k.a. shoulder)?
Love the show btw!
Yes they are all basically the same
OMG looks amazing! can't wait to try it out! :)
Hey Steve! You say about never being able to find whole coriander. It's what you guys call cilantro. So I guess you guys on the other side of the pond might call them cilantro seeds? Ground coriander is ground coriander seeds.
Great vid and recipe! Can't wait to give this a shot!!
Mark Fowler we actually call cilantro seed coriander for some reason. I know the terms change from place to place
OHHH YEAA. This marinade is a lot like the one I used for Al Pastor minus the Pineapple. I would love to find a way to get my hands on some sour oranges as well! Great video, that looked like a lot of fun! When are you going to bury a whole suckling pig?
haha! when I get a caja china! Now trying to figure out how to make real al pastor.
@@NOTANOTHERCOOKINGSHOW I made a video about it that's pretty close. Just need a vertical spit and I think I'm there!
@@NOTANOTHERCOOKINGSHOW "al pastor" was originally imported to Mexico from the Middle East, where we call it Shawarma. Why not go all the way back and create the original thing? I'd love to see some Middle Eastern dishes on your channel!
@@SuzanneBaruch They both are my favorite. The mexicans just switched out lamb for pork. but anything on a vertical spit is sure to be my favorite. I'm gonna figure it out and do them all
Yummmm I’ll try it .
Great recipe. Guess I could use a pork shoulder as well. You should come to Jackson Heights. You can find all those products here.
looks great
How many banana leaves did you use for the bottom layer? And did you end up using the entire pound of leaves or less? I don’t want to overuse if unnecessary but at the same time i don’t want to use too little and end up burning the meat. Thanks! This looks delicious! My favorite taco place closed and their Cochinita Pibil was my favorite. Time to make it at home!
I didn’t use all of it. Just enough to wrap it well. You can also heat the leaves up to make them more playable over a open flame quickly
The taco salad I made for myself seems kinda lame now BUT it hit the spot AND I did cook it all myself
Excellent
I've got to show my guy this video. He's really great on a pit. This looks so, so good!
Trying this weekend, want to use my Webber Kettle Grill, any suggestions?
incredible
Great vid! Do you have a poutine receipie?
😂spank it! OH MAN Please tell me you have a T with “HATE LESS. COOK MORE.” on it I can buy - NEED it! Excellent excellent everything as always - true goals - you make it all look effortless yet expert 🙏🔥🔪 I hope this was an awesome week for you Chef 👌🍃
Do you have a link to a playlist of music you listen to? Great video btw!
Thank you!! And yes! soundcloud.com/steve-cusato
It's a mistake to think about this as yucatecan cochinita wich uses just a little bit of the achiote is never really strong red it has just a little bit of color, this one is more like the one we do in the center of Mexico
Steve the 🐐 🐐 lol
Would beef work with this recipe? Also approx. how many tacos does this make?
Any chance you can make this on a slow cooker, fast cooker or pressure cooker? thanks
Shout outs to the Bitty McClean remix
Can we please order my guy a case of whole coriander? He can never find it😂
México forgives you
Sorry I didn’t dig a whole in the ground
@@NOTANOTHERCOOKINGSHOW lol 🤣😂
Hey! love your channel, I just subscribed. What other cut of pork can I use? shoulder?
Thanks! I used pork shoulder here. Pork shoulder and butt are interchangeable
Pork "butt" doesn't come from the ass of a pig.
If you think about where the butt of a rifle or shotgun rests when aiming it, that's where the term comes from.
How do you smoke this, do you wrap it in banana leaves on the grill too? Or smoke it and then wrap it with sauce for the final cooking phase? Or something else...?
I’m actually still debating that myself. I’d marinate it, throw it on to get some bark, then wrap it in banana leaf with the rest of the marinade, then finish smoking it like a brisket but wrapped in the leaf and in a roasting pan
NOT ANOTHER COOKING SHOW yeah that sounds fantastic. 100% making this some time this summer.