Cochinita Pibil Tamal Roll

Brenda Villagomez
An easy and tasty recipe, this cochinita pibil tamal roll will steal the show at your next friend or family gathering. Cochinita pibil is a delicacy from the Yucatán Peninsula prepared by marinating a suckling pig in achiote and orange juice and burying it in a stone-lined pit. The tender slow-roasted pork is pulled and served in tacos or panuchos, but it also tastes great in tamales. Plus, this one-of-a-kind recipe features melted asadero cheese for an amazing texture no one will be able to resist!
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Ingredients
12
Portions
  • 2 tablespoons lard, for the stuffing
  • 1/2 cups onion, finely chopped, for the stuffing
  • 2 cups beans, cooked in a pot, without broth, for the stuffing
  • 2 tablespoons ground chipotle chile, for the stuffing
  • some salt
  • some pepper
  • 300 grams lard, for the tamal dough
  • 1 kilo masa dough, for the tamal dough
  • 1 1/2 tablespoons baking powder, for the tamal dough
  • 1 tablespoon salt, for the tamal dough
  • some chicken broth, for the tamal dough
  • 6 hojas santas
  • 1 cup cochinita pibil
  • 1 cup asadero cheese, cut into sticks
  • 4 tomatoes, for the sauce
  • 2 garlic, for the sauce
  • 1/2 onions, for the sauce
  • 4 serrano chiles, trimmed and seeded
  • 6 árbol chiles, trimmed and seeded, for the sauce
  • 1 sprig fresh cilantro, for the sauce
  • some sour cream, for serving
  • some fresh cilantro, for garnish
Preparation
1h 25 mins
1h 10 mins
Easy
  • Preheat oven to 356 °F.
  • In a skillet over medium heat, heat lard. Fry onion. Add beans and mash them using a potato masher. Add ground chipotle chile and season. Cool.
  • For the dough: Beat lard until it turns color, for about 10 minutes. Little by little, add chicken broth, masa dough, baking powder, and salt. Beat until spreadable and semi-thick.
  • Over two joint aluminum foil sheets, place hoja santa leaves. Spread tamal dough. Add refried beans, cochinita pibil, and cheese sticks. Roll up with the aluminum foil.
  • Place tamal roll in a baking sheet. Bake for 1 hour. Let sit for some minutes before cutting.
  • For the sauce: Roast tomatoes, garlic, onion, serrano chiles, and árbol chiles.
  • Transfer roasted vegetables to a blender. Add cilantro and salt. Blend to a sauce.
  • Cut cochinita pibil tamal roll into slices. Serve with sauce, cream, and cilantro.

Nutritional information

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