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.
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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.
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.
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
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.