Yucatan Recipes

Cochinita Pibl (Pork cooked in a pit) – Serves 6

Ingredients:

Cochinita Pibil

Cochinita Pibil

  • 1.8 kg of tenderloin
  • 5 tablespoons of seville orange juice
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of dried oregano
  • 12 peppercorns
  • 3 allspice berries
  • 2 pasilla cherries
  • 4 cloves garlic
  • 2 large pieces of banana leaf
  • salt taste

Preparation:

  1. Pierce the meat all over with  fork and rub with salt and 2 tablespoons of orange juice.
  2. Grind the annatto, cumin, oregano, peppercorns and allspice into a fine powder
  3. Toast the pasilla chilies, remove the veins and seeds and mash with garlic, salt to taste and and three tablespoons of orange Juice then mix into a stiff paste with the powdered spices
  4. Toast the banana leaves lightly over a flame
  5. Cover the meat with the spice paste, wrap in the leaves and leave for 8 hours or overnight for the flavours to penetrate
  6. Heat water in a steamer and place meat inside and cook for three hours
  7. Turn the meat over and bast with the juices from the steamer
  8. Steamer for another 2 hours
  9. SAUCE: Mix the onion, chopped habanero chilies, orange juice and salt to taste
  10. Leave to stand for 2 hours and serve separately
  11. SERVE: Shred the meat and pour the juices from the steamer over it
  12. Serve  with hot tortillas and sauce

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Sopa De Lima (Lime Soup) – Serves 6-8

Ingredients:

Sopa De Lima

Sopa De Lima

  • 8 corn tortillas
  • 1/2 cup vegetable oil
  • Salt
  • 1 medium onion, chopped
  • 1 celery rib, thinly sliced
  • 1 carrot, thinly sliced
  • 1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon dried Mexican oregano, crumbled
  • 1 large tomato, peeled and chopped
  • 8 cups chicken stock or canned low sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 green onions, finely chopped
  • 3 limes, juiced (about 1/3 cup)
  • 1 large avocado, peeled, pitted and coarsely chopped
  • 2 tablespoons chopped fresh cilantro leaves

Preparation:

  1. Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain.
  2. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
  3. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper.
  4. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute.
  5. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes.
  6. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes.
  7. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
  8. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice.
  9. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl.
  10. Garnish with the avocado and cilantro and serve immediately.

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Papadzules (Soft tortillas with tomato sauce and hard boiled egg) – Serves

Ingredients:

Papadzules

Papadzules

  • 12 corn tortillas
  • 8 hard-boiled eggs, coarsely chopped
  • 2 onions, one peeled and coarsely chopped the other one halved
  • 6 tomatoes, coarsely chopped
  • 2 serrano chiles, roasted, seeded and skins removed
  • 1 tablespoon oregano
  • 7 cloves of garlic, peeled
  • salt to taste
  • 1 tablespoon lard or oil
  • 3 cups fresh, raw pumpkin seeds, hulled
  • 1 jalapeno
  • 2 sprigs of fresh epazote
  • 4 cups chicken broth (2 cans)

Preparation:

  1. First prepare the seeds by lightly toasting them in a hot pan for 5-7 minutes. Do not brown too much or the seeds will lose the green color.
  2. Blend the warmed seeds in a blender or food processor until a paste forms.
  3. Press through a sieve to separate larger pieces. Blend or process the larger pieces of seeds to a paste.
  4. Press through a sieve again to separate larger pieces. Continue this process until all the seeds are a smooth paste.
  5. Bring chicken broth to a boil and add in the 2 onion halves, 3 cloves of garlic, jalapeno, and a sprig of epazote. Simmer for 20 minutes to season broth.
  6. Strain the broth and discard herbs and vegetables.
  7. Wrap tortillas in foil or a damp dish cloth and heat in a 300 degree oven until warm.
  8. In a hot pan add vegetable oil or lard and heat over medium heat. Add in tomatoes, 4 cloves of garlic, chopped onion, oregano, roasted serrano chiles and salt. Cook until the tomatoes release there juices forming a sauce.
  9. Sprinkle 3 tablespoons of water into the pumpkin seed paste. Use your fingers to press the mixture until oil forms on the surface.
  10. Tilt the bowl and drain the oil into a separate smaller bowl. Continue to squeeze out 2-3 tablespoons of oil.
  11. Mix the rest of the water into the seed mixture and warm over lowest heat, do not boil. If sauce becomes coagulated, re-blend with 2 tablespoons liquid until smooth.
  12. Dip warm tortillas into sauce with tongs, place on a warmed plate and place 2-3 tablespoons of chopped egg down the middle.
  13. Roll up like an enchilada and place seam side down in the dish.
  14. Repeat with three stuffed tortillas on each plate. Pour remaining sauce over the top.
  15. Pour the tomato salsa over the middle of the tortillas and topping with a sprinkle of the chopped egg.
  16. Immediately before serving, drizzle green oil over the pumpkin seed sauce in little pools. The oil will re-absorb into the sauce, so do this at the absolute last minute before serving.
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Horchata (Rice water) – Serves 6

Ingredients:

Horchata

Horchata

  • 2 cups long grain white rice
  • 7 cups filtered water
  • 2 4-inch-long sticks of cinnamon
  • 2 cups milk
  • Sugar to taste

Preparation:

  1. Soak the rice in 3 cups of water for 2 hours
  2. Break up the cinnamon with a mallet (you don’t need to pulverize it, but break it into smallish chunks).
  3. Toast the cinnamon over medium heat in a small skillet until slightly toasted.
  4. Drain the rice and grind in a blender or food processor with the toasted cinnamon and milk.
  5. Pour the rice/cinnamon/milk mixture through a large mesh strainer into a pitcher. Use a spoon to press the mixture to get every last bit of moisture out. Discard pressed rice.
  6. Add 4 cups of cold water to pitcher and add sugar to taste.
  7. Add ice and serve cold

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