Cooking Classics: Cochinita Pibil Tortas

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Cooking Classics

The Technique

Cochinita Pibil Tortas 

Carnitas are traditionally prepared by slow roasting pork with simple ingredients & spices until the meat is wonderfully tender & flavorful. Found around the Yucatan Peninsula, cochinita pibil relies on a similar concept but adds sour orange juice & achiote paste to the ingredient list. The achiote paste most commonly includes annatto seeds, garlic, bitter orange juice & a distinctive seasoning blend. The annatto seeds, once ground, offer a signature deep orange coloration to the final dish. Once the braising procedure is complete, cochinita pibil may be used in a number of ways ranging from tacos to tortas. This version of Cochinita Pibil Tortas merges southern style smoked pulled pork barbecue with a quick & effortless stovetop reduction using readily available ingredients that may be replicated at a moments notice. The sandwiches are traditionally very simple in nature with the meat served between two toasted bolillo halves & may be accompanied with a bit of the pan drippings on the side for dipping. Learn how to make a modified version of a classic Mexican torta specialty. 

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Cochinita Pibil Tortas
makes 2 serivngs

2 {3-oz} Buttermilk Bolillo Rolls
1 tsp vegetable oil
1/2 medium onion, cut in half & sliced
1 garlic clove, pressed
1 cup water
1 cup smoked pulled pork shoulder
1/4 cup fresh orange juice
1/4 sliced jalapeño
1/4 tsp kosher salt
Freshly ground pepper

Slice the Buttermilk Bolillo Rolls in half. Remove the soft bread centers to create shells for the top & the bottom halves. Place the bread cut side up on a quarter sheet pan. Broil 2 to 3 minutes or until toasted. Set aside. 

Heat the oil in a small sauté pan over Medium. Add the onions & cook 3 to 4 minutes. Add the garlic & cook 30 seconds or until fragrant.   Deglaze the pan with the water, then add the smoked pork, the orange juice, the jalapeño, the salt & a smattering of pepper. Bring the mixture to a boil, stirring occasionally, & cook 7 to 8 minutes or until the liquid reduces by 2/3. Remove from the heat. Portion the pork mixture between the bottom half of the rolls, then add the top. Serve with the orange scented pan drippings on the side.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Cochinita Pibil Tortas

If you happen to have a bit of smoked pulled pork in your refrigerator, this is a great way to use it. Conversely, a few pounds may be purchased from your favorite barbecue joint. The orange juice offers a delicious flavor to the dish. Navel & Valencia work well but many varieties will add lovely taste to the tortas. The recipe easily doubles or triples to feed a crowd just expect a slight increase in the reduction time.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know. 

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No. 1

Heat the oil in a small sauté pan over Medium. Add the onions & cook 3 to 4 minutes. Add the garlic & cook 30 seconds or until fragrant.   Deglaze the pan with the water, then add the smoked pork, the orange juice, the jalapeño, the salt & a smattering of pepper. 

Cochinita-Torta--Buttermilk-Bolillo-Pork-Carnitas-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Bring the mixture to a boil, stirring occasionally, & cook 7 to 8 minutes or until the liquid reduces by 2/3. Remove from the heat. Portion the pork mixture between the bottom half of the rolls, then add the top. Serve with the orange scented pan drippings on the side.

The Tune
“Blue Skies” Rosemary Clooney


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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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