Yucatán Panuchos with Cochinita Pibil Recipe — Authentic Mexican

1 Ingredients

1

Blend the achiote paste, onion chunks, garlic, allspice, cumin, cloves, orange juice, vinegar, water and salt into a smooth marinade.
2

Pour over the pork and refrigerate at least 30 minutes, preferably overnight.
3

Transfer pork and marinade to a pressure cooker. Cook 40 minutes from the time it whistles, or braise covered in the oven at 160°C wrapped in banana leaves for 3-4 hours until very tender.
4

Shred the pork and reserve with some of its juices.
5

For the bean filling: melt 1 tbsp manteca, sweat the chopped onion, add epazote, then stir in the blended frijol negro. Cook until it thickens to a smooth, spreadable paste. Salt to taste.
6

Mix the masa with salt, baking powder and water. Knead until smooth.
7

Form small balls and press into thin tortillas. Cook on a hot comal a few seconds per side until they puff slightly.
8

While each tortilla is still warm and puffed, carefully slit the edge with a small knife and pipe or spread the frijol paste inside the pocket. Press to seal.
9

Heat the manteca in a skillet and fry each stuffed panucho on both sides until golden and crisp.
10

Top each panucho with shredded cochinita pibil, pickled red onion and a drizzle of habanero salsa. Serve immediately.

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The pocket is the whole point — make sure your tortillas puff on the comal. Press the center gently with a fingertip while it cooks to encourage the puff.
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Pickled red onion is non-negotiable here: thinly slice red onion, blanch briefly, and steep in lime/sour orange juice with salt and oregano for at least 30 minutes.
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Habanero salsa should be hot but balanced — char the chiles before blending to take the edge off.