Red Meat Allergy Friendly Cochinita Pibil with Banana Leaves

Total time12 hr

Prep time30 min

Cook time3 hr 30 min

Red Meat Allergy Friendly Cochinita Pibil with Banana Leaves

About Fig

Fig 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
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
See all
Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.

For the marinade

3 oz achiote paste (annatto paste)
½ cup fresh bitter orange juice (naranja agria), juice 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!