| Prep: 2 hours 30 mins | Cook: 4 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 630 | 33g | 12g | 58g |
| sugars | fibre | protein | salt |
| 6g | 6g | 43g | 1.32g |
Why I Love Mexican Cochinita Pibil Tamales
I recently came across a Mexican recipe that has since become one of my favorites- Cochinita Pibil Tamales. This wonderful dish wonderfully infuses the rich flavors of Mexican cuisine with the earthy and vibrant textures of India, my ancestral home. Now, as a lover of fusion cuisine, I simply couldn’t resist putting my spin on this traditional delicacy, incorporating elements from both my culinary backgrounds.
A Culinary Journey to Mexico
The recipe takes inspiration from the renowned Mexican chef, Rick Bayless, whose love for Mexican cuisine paved the way for many aspiring chefs like myself. Bayless’s unique ability to transform simple, familiar ingredients into multidimensional dishes inspired me to venture into this culinary journey.
Coming back to the Cochinita Pibil Tamales, the dish is a symphony of flavors, an amalgamation of fresh ingredients that makes it a standout. The slow-roasted pork shoulder, the heart of the recipe, infused with tangy citrus, garlic, and a blend of traditional Mexican spices is no less than a Mexican feast enclosed in a corn husk. Similar to Gujarati Dhoklas, the corn flour mixture that encases the pork is a fluffy and versatile base that absorbs the rich flavors perfectly.
Unleashing The Fusion Flavors
My unique spin on the Cochinita Pibil Tamales involves contrastingly marrying West Coast freshness with my Gujarati roots. As a result, the customary achiote paste is made from scratch using fresh ingredients, while the traditional marinade is subtly elevated with a hint of cumin, reminiscent of Indian cuisine. The vibrant Indian touch doesn’t end here; the finishing touches include topping the tamales with quick-pickled red onions, just the way we do it in many Gujarati dishes. It gives the dish a beautiful textural element while the tanginess offsets the robust flavors of the pork.
To enjoy these tamales in all their glory, I recommend serving them with Pico de gallo, guacamole, or any of your favorite Mexican sides. In my family, these tamales are a regular feature during our weekend brunches along with some cooling yogurt-based Indian raita, a refreshing blend of American-Mexican-Indian flavors.
There’s something about rolling up your sleeves and diving into the process of making Cochinita Pibil Tamales that is both therapeutic and rewarding. Once you try it, you are bound to agree. Here’s to creating delicious memories!
What You’ll Need
- 2 pounds pork shoulder
- 1 tablespoon vegetable oil
- 1/2 cup Achiote paste
- 2 tablespoons white vinegar
- 4 cloves garlic, minced
- 1 orange, juiced
- 1 lime, juiced
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1/2 cup lard
- 3 cups of Masa Harina (corn flour)
- 1 1/2 cups warm chicken broth
- 30 dried corn husks, soaked in hot water for 2 hours
- 1 cup red onion, chopped
- 1/2 cup fresh cilantro, chopped
Method
Step One
Preheat the oven to 325 degrees F (165 degrees C). Cut the pork shoulder into large pieces and season with salt and pepper. Heat the vegetable oil in a large Dutch oven and sear the pork shoulder until brown on all sides. Remove the pork from the pan and set aside.
Step Two
In a blender, combine the achiote paste, minced garlic, vinegar, orange juice, lime juice, water, cumin, oregano, salt, and black pepper. Blend until smooth. Return the pork to the Dutch oven and pour over the achiote mixture. Add the bay leaves.
Step Three
Cover the Dutch oven and place in the preheated oven. Cook for about 4 hours, or until the pork is tender and can be easily shredded with a fork.
Step Four
While the pork is cooking, prepare the tamale dough. Beat the lard in a large bowl until fluffy. Gradually mix in the Masa Harina, followed by the warm chicken broth, until a spongy dough forms.
Step Five
Remove the pork from the oven and shred it with two forks. Drain the corn husks and shake off the excess water.
Step Six
Spread a spoonful of tamale dough onto the center of each corn husk. Top with a spoonful of shredded pork. Fold the sides of the corn husks in, then fold the bottom up.
Step Seven
Place a steamer basket in a large pot and fill with a few inches of water. Place the tamales in the steamer, folded-side down. Cover and steam over medium heat for about 1 hour, or until the dough easily pulls away from the husk.
Step Eight
Allow the tamales to cool slightly before serving. Garnish with chopped red onion and fresh cilantro. Enjoy your Cochinita Pibil Tamales.
