Cochinita Pibil Tacos - A Slow Cooked Classic

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Cochinita Pibil Tacos - A Slow Cooked Classic | Rick Bayless Taco Manual

Рет қаралды 41,392

Күн бұрын

Just say cochinita pibil in the Yucatan (or practically anywhere in Mexico nowadays), and thoughts of celebration come to mind. After all, in all its glory, we’re talking a whole pit-cooked pig, smeared generously with the unique savor of rusty-colored achiote seasoning and served with the meaty cooking juices, a drizzle of habanero fireworks and the citrus-sour of pickled red onion.
Truth is, you can make a delicious, satisfying, simple version of Mexico’s big-deal cochinita pibil for an everyday dinner. You just have to scale back the normal party-size portions, use prepared achiote seasoning and employ a slow-cooker (or Dutch oven, for oven-braising)!
Using a bone-in pork shoulder roast offers a rich flavor reminiscent of the whole pig version, and slow-cooking equals delicious satisfaction. Fried black beans, a salad and warm corn tortillas are my favorite accompaniments for this slow-cooked wonder. A final note: hot yellow chiles (like Hungarian wax) are commonly cooked with the meat in Yucatan. If that appeals, split them in half, take out the seeds and lay, cut side down, over the meat.
Recipe details below 👇
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00:00 Rick's Intro to Cochinita Pibil Tacos
00:58 Lining the Slow Cooker
03:32 Making Achiote Marinade
05:02 Filling the Slow Cooker
06:59 Six Hours Later...
07:46 Removing the Meat
08:12 Reducing the Leftover Juices
09:17 Ready to Serve!

Пікірлер: 62

@larrymcardle 11 ай бұрын

RIck Bayless becoming a consistent content creator is quite possibly my favorite KZfaq development of the past several years.

@nigelcarter6734 11 ай бұрын

Damn right!!!!!!

@btkenobi2 9 ай бұрын

Yes! This guy is amazing. I was lucky enough to eat at Frontera Grill around 1999 in Chicago Still remember the Carne Asada ribeye to this day😊

@IsaTehGothicMando 11 ай бұрын

Cochinita Pibil is my favorite taco, and this easier method to make it makes me extremely happy

@vividedwards8909 11 ай бұрын

Hey, I remember watching you on TV as a child, I’m glad you’re still around and doing well!

@xrayguy1981 7 күн бұрын

I just had the pleasure of eating your cochinita pibil at Frontera Kitchen in Disney Springs. Amazing dish and definitely worth a visit.

@MikeForce111 4 ай бұрын

Mr. Bayless, you are the Bob Ross of cooking. Absolutely amazing recipe and video, and so simple and easy to follow too. Keep up the excellent work, you've earned another subscriber.

@pamkriner5945 9 ай бұрын

I have had the good fortune to find a restaurant in Sacramento that serves Cochinita Pibil. Truly Amazing!

@Islandcandies5963 3 ай бұрын

Hi Rick and everyone. Achoitte (annatto) paste and seeds as well as banana leaves can be found at Asian stores, especially Filipino markets like Seafood City. This recipe reminds me of slow cooker kalua pork (from hawaii) which traditional is a pig cooked underground with banana leaves, burlap and rocks covered for a long time for a big celebration or luau Love how dishes are borderless :)

@danielyanezgarrido 11 ай бұрын

Wow never been so early to one of Ricks videos ! Cochinita es love !

@Loke2112 11 ай бұрын

I've never made these but with my gift of being able to imagine the taste in my head this might be the most appetizing taco Ive never heard of. I am so making this as soon as the weather breaks to the cooler days.

@MartinDoudoroffLLC 11 ай бұрын

How delightfully straightforward!

@rhsprecher 10 ай бұрын

Made it yesterday for a Birthday get-together. It was the hit of the party.

@sleightinmind 11 ай бұрын

Frontera Cocina is where I was lucky enough to try this. Rick is right with the Kut; only drops. I learned the hard way. Thank you for posting this version as I can make it for my family now, as where we live is far to the closest Frontera. Rest assured, I will visit any of your locations when close!

@kenny-op50 11 ай бұрын

Buying banana leaves was a first for me. This is such a good recipe along with the pickled onions. I squeezed a lot of limes. So many limes.

@j3annie1963 11 ай бұрын

your recipe is very simple to make. Thank you Rick for another wonderful way to satisfy taco cravings!

@nicolebrown5961 7 ай бұрын

I made this recipe and it was superb! One modification: I didn't have time to go to an Asian or Mexican market for the banana leaf; I wrapped the pork roast in tamale wrappers (slightly moistened). Thanks for this wonderful recipe.

@jdenney79 6 ай бұрын

Cochinita Pibil was the very first dish I learned to cook years ago. I can't wait to try this one.

@Ottawa411 11 ай бұрын

Thank-you for another great recipe video.

@godlevel5495 6 ай бұрын

Love the content, been a fan of his for years now...cochinita pibil is my favorite!! Rick seems so down to earth, unlike his brother lol

@daphnepearce9411 11 ай бұрын

Rick! This looks really awesome! Kind of like a Mexican luau. I'm becoming a bit of a taco snob now. Thanks Rick! p.s. I made the tacos de lengua yesterday. Never prepping a tongue before was a bit traumatic, it's hard to prep while I could barely look at what I was prepping......but I powered through my squeamishness and screaming and persevered! It was very flavorful and beefy. Now I'm looking forward to my next taco conquest. :-)

@rickbayless 11 ай бұрын

I believe in you! If you can handle tongue then you can do most anything. Keep it up!

@daphnepearce9411 11 ай бұрын

@@rickbayless Thank you!

@saddyh.8802 11 ай бұрын

It looks delicious! I will try it for sure. Thanks!🙏

@xthemadplumberx7110 10 ай бұрын

I finally made it today. The banana leaves I ordered were black and dead when I opened the box this morning. I went to two Mexican stores, neither sold leaves. I googled that parchment paper can substitute for banana leaves is a lot of cases. That’s what I used, I’m not sure that is what necessary since it was already in a crockpot but I was trying to do my best. The sauce was absolutely amazing when I first tasted it. I think I let it thicken up to much at the end. My sauce was noticeably thicker than the videos, and it tasted worse than I first sampled but not bad. I made two salsas today for the first time. The habanero salsa was not nearly as hot as arbol bold in my opinion and it was the first time I’ve made a great of salsa from a dried chili, something I actually loved. The pink onions with lime should be more well known around the country, it’s way to easy to have such an awesome condiment, I freaking love um.

@anthony1289 10 ай бұрын

Idk where you live, but El Super or Supériór market will have it.

@leonc.6592 9 ай бұрын

I would love to have access to banana leaves, especially for making tamales. Unfortunately they do not ship well and I have read user reviews that say the leaves usually arrive rotten or in terrible condition like yours did. I live in Montana where unfortunately there are no Mexican grocery stores.

@elizabetho9423 7 ай бұрын

I did not find at the leaves at my local Mexican store but did find them at the Asian store. Might be worth a try

@Islandcandies5963 3 ай бұрын

I bought mine at a Filipino super market called Seafood City. Frozen section. The culture utilizes banana leaves for some desserts, as well as tamales. Hope this helps. 🙂🙂

@51rwyatt 2 ай бұрын

I'm making this for a horror-movie night coming up. We're watching "The Descent," which is spelunking that does not go as planned. I was looking for a simple but amazing meal to offer. I was thinking carnitas but this is probably even easier and also more unique for my guests. Thank you.

@Islandcandies5963 3 ай бұрын

Hi Rick, I’m wondering why all lime juice? Shouldn’t it be a mix of orange juice and lime to create the flavor close to sour orange ? Just curious .

@apertoy 6 ай бұрын

Rick, some Panuchos Yucatecos next, please! I'd love to see your take on them

@CORE1.8MINISTERIES 11 ай бұрын

I am going to have to make this

@ricksta760oside 11 ай бұрын

real ones remember when he used cochinita, mole, bbq and that rice dish to win the Top Chef show.

@patol7525 11 ай бұрын

Chef Rick, it takes me 1 whole month to lose the weight I gain from three tacos! How in the world do you stay in such shape eating tacos after tacos? I love this recipe by the way ❤

@BigBobDookie 11 ай бұрын

❤❤❤

@FunkyColdMedina12 14 күн бұрын

Please scorch the waxy side of leaves chef

@andyabbott5472 11 ай бұрын

Gotta love Rick- "some lime juice" [adds $15 worth of limes]

@buffalojones341 11 ай бұрын

What does the banana leaf bring to the party?

@bwarrior83 3 ай бұрын

Their main use is to seal in moisture, but they also add scent and a subtle sweet flavor to the dish. You can even slightly toast them so the food gets a smoky flavor.

@zachrosenberg8264 11 ай бұрын

Can you post a link to a recado rojo/achiote paste recipe if we wanted to try and make our own? Google can’t seem to pull that up, as most recipes I’m finding seem to call for yucateco paste

@morrismonet3554 11 ай бұрын

Do the banana leaves actually add any flavor?

@bwarrior83 3 ай бұрын

The add a slight sweet flavor to the food, but they will help a lot to make the food fragrant.

@williepdunn 11 ай бұрын

Looks delicious. What is the name of the hot sauce you added before serving?

@rickbayless 11 ай бұрын

Kut! aka habanero salsa.

@heindaddel2531 7 ай бұрын

Frozen banana leaves can easily be found in Asia stores

@Islandcandies5963 3 ай бұрын

I also bought from a Filipino supermarket called Seafood City,

@heindaddel2531 7 күн бұрын

And it should be mentioned that banana leaves need to be washed thoroughly before using them, because in the origin the leaves have been treated with pesticides.