| Prep: 20 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 16g | 6g | 27g |
| sugars | fibre | protein | salt |
| 3g | 2g | 14g | 1.2g |
Why I Love Mexican Cochinita Pibil Empanadas
There’s something incredibly special about diving into a dish that bridges cultures and flavors, and the Cochinita Pibil Empanadas do precisely this. For me, any recipe that brings together the rich traditions of the South with the vibrant punch of Mexican cuisine holds a particular charm. After all, food is a universal language, and these empanadas speak in a deliciously tangy and hearty dialect.
The Irresistible Allure of Citrus and Spice
One of the things I adore about this Cochinita Pibil Empanadas recipe is the way it merges the bold citrus flavors of orange and lime juice with the earthiness of achiote paste. Growing up in Charleston, I’ve always had a penchant for seafood treated with citrus. However, when you pair those ingredients with juicy chunks of pork shoulder that simmer until tender, it’s a whole new level of culinary delight. The minced garlic, ground cumin, and ground allspice introduce layers of complexity that dance on your palate with every bite.
A Marriage of Textures and Toppings
The beauty of these empanadas goes beyond just the filling. The crispy-on-the-outside, flaky-on-the-inside empanada dough encases the flavorful pork, offering a perfect vessel for this Mexican masterpiece. Topped with pickled red onions, crumbled queso fresco, and chopped fresh cilantro, these empanadas are not only visually striking but also a harmonious blend of crunchy, creamy, and herby elements that add a burst of freshness to each mouthful.
In a way, this dish reminds me of a Southern classic—pulled pork sandwiches. The slow-cooked, savory meat paired with tangy pickles and a delectable bread exterior makes them culinary cousins of sorts. Yet, the empanadas bring a distinct Mexican flair, making them an exciting alternative or companion to the traditional Southern barbecue spread.
Furthermore, this recipe might pay tribute to the traditional Yucatán dish, Cochinita Pibil, but rolling those flavors into empanadas makes it even more accessible and fun to eat. It’s a nod to the genius of chefs like Rick Bayless, who has championed Mexican cuisine in ways that make it approachable and utterly delicious.
If you’re planning a themed dinner party, these Cochinita Pibil Empanadas would pair marvelously with some classic Southern sides with a twist, like jalapeño cornbread or even a vibrant mango salsa. On movie nights, which you know I love, a platter of these empanadas would be a sure hit.
Ultimately, what makes this recipe so dear to my heart is how it encapsulates the spirit of global culinary exploration. It brings together familiar comforts and exciting new tastes, creating a dish that’s as delightful to prepare as it is to savor.
What You’ll Need
- 2 lbs pork shoulder, cut into chunks
- 1/2 cup achiote paste
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 large red onion, thinly sliced
- 1/2 tsp ground cumin
- 1/2 tsp ground allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 24 empanada dough discs
- 1 cup pickled red onions
- 1 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro
- Vegetable oil for frying
- 2 large egg yolks, beaten (optional, for egg wash)
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Method
Step One
Preheat your oven to 300°F (150°C). In a large bowl, combine the achiote paste, orange juice, lime juice, minced garlic, ground cumin, ground allspice, salt, and black pepper to create a marinade.
Step Two
Add the pork shoulder chunks to the marinade, making sure they are well-coated. Cover the bowl and let it marinate for at least 2 hours, preferably overnight, in the refrigerator.
Step Three
Transfer the marinated pork and its marinade to a large, oven-safe pot or Dutch oven. Add the thinly sliced red onion on top. Cover the pot with a lid or aluminum foil and place it in the preheated oven. Cook for about 3 to 4 hours, or until the pork is very tender and can be easily shredded with a fork.
Step Four
Once the pork is cooked, remove it from the oven and let it cool slightly. Shred the pork using two forks, mixing it well with the juices and onions in the pot.
Step Five
Take each empanada dough disc and add a spoonful of shredded pork in the center. Top with a small amount of pickled red onions, crumbled queso fresco, and chopped fresh cilantro. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Step Six
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the empanadas into the hot oil, a few at a time, and fry until golden brown and crisp, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step Seven
(Optional) For a golden finish, you can brush the empanadas with beaten egg yolks before frying.
Step Eight
Serve the Cochinita Pibil Empanadas hot, garnished with extra pickled red onions, crumbled queso fresco, and chopped cilantro, if desired. Enjoy!
