Eosinophilic Esophagitis Friendly Cochinita Pibil with Banana Leaves
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt), cut into 3-inch chunks
For the marinade
- 3 oz achiote paste (annatto paste)
- ½ cup fresh bitter orange juice (naranja agria), or ¼ cup fresh orange juice plus ¼ cup fresh lime juice
- 3 tbsp white vinegar
- 6 cloves garlic, peeled
- 1 tsp dried mexican oregano
- 1 tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 ½ tsp kosher salt
For wrapping
- 2 large banana leaves, thawed if frozen, wiped clean
For the braise
- 1 medium white onion, thinly sliced
- ½ cup water
For the pickled onions
- 1 medium red onion, thinly sliced
- ½ cup fresh lime juice (about 4 limes)
- ½ tsp kosher salt
- ½ tsp dried mexican oregano
For serving
- warm corn tortillas, for serving
- habanero salsa, for serving (optional)
Instructions
- 1
Make the pickled onions first so they have time to cure: toss the sliced red onion with the lime juice, 1/2 tsp kosher salt, and 1/2 tsp dried oregano in a small bowl. Press the onions down so they are submerged, then set aside at room temperature for at least 1 hour, or refrigerate overnight. The onions will turn bright pink and soften slightly.
- 2
In a small dry skillet over medium heat, toast the achiote paste, breaking it up with a spoon, for about 1 minute until fragrant. Transfer to a blender.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!