Authentic Cochinita Pibil Panuchos

Mauricio Eggleton
These authentic cochinita pibil panuchos are a Mexican culinary delight that is impossible to resist! Born in Yucatán and traditionally served as antojitos, panuchos are masa-based stuffed tortillas stuffed with drool-worthy refried beans and topped with perfectly spiced cochinita pibil and pickled red onions. Your family will be amazed by the exquisite taste of these authentic cochinita pibil panuchos.
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Ingredients
4
Portions
  • 1 banana leaf
  • 500 grams pork loin
  • 500 grams pork chump
  • 1 cup orange juice, for the marinade
  • 1 cup chicken broth, for the marinade
  • 1/4 teaspoons black pepper, for the marinade
  • 1/4 teaspoons cinnamon powder, for the marinade
  • 80 grams achiote paste, for the marinade
  • 1/8 teaspoons cumin powder, for the marinade
  • 1/2 white onions, for the cochinita pibil
  • 2 cloves garlic, for the marinade
  • salt, for the marinade
  • 300 grams corn masa flour, for the panuchos
  • 2 tablespoons lard, melted, for the panuchos
  • some salt, for the panuchos
  • some water, for the panuchos
  • some refried beans, for the stuffing
  • pickled onions, for garnish
  • Habanero chiles, for garnish
Preparation
1h
30 mins
Easy
  • Preheat oven to 302 ºF.
  • On a skillet, place banana leaves and roast them over medium heat until softened. Line a baking dish with roasted banana leaves.
  • For the marinade: In a blender, mix orange juice, chicken broth, black pepper, cinnamon powder, achiote paste, cumin, garlic, and salt and blend until smooth.
  • For the cochinita pibil: In a bowl, place pork loin and pork chump. Spoon marinade over and let sit for 30 minutes.
  • In the banana leaf-lined baking dish, place marinated pork and cover with aluminum foil. Bake for 2 hours at 356 ºF or until tender.
  • For the cochinita pibil panuchos: In a bowl, mix corn masa flour, a pinch of salt, and lard. Add water little by little and mix until a moist and soft masa dough is formed.
  • Form masa dough balls and flatten them to shape them into thin tortillas. On a griddle over medium-low heat, cook panuchos one by one. Once panuchos are golden brown on both sides, remove from griddle.
  • Remove baking dish from oven and shred pork. Set aside.
  • Cut panuchos open along the edge and stuff with refried beans and cochinita pibil.
  • Serve authentic cochinita pibil panuchos on a clay platter garnished with Habanero chile and pickled red onions. Substitute pickled red onions for a spicy red salsa in a snap.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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