COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE
Steps:
- Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high, cover, and preheat for 10 minutes.
- Remove pork from grill and transfer parcels to a deep platter or shallow bowl. Unwrap banana leaves, shred pork with two forks, stir it into drippings, stuff it into tortillas with pickled red onions and salsa, and serve immediately.
Nutrition Facts : Calories 571 kcal, Carbohydrate 23 g, Cholesterol 138 mg, Fiber 4 g, Protein 39 g, SaturatedFat 13 g, Sodium 596 mg, Sugar 4 g, Fat 36 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g
ROPA VIEJA TACOS
Got a pressure cooker? Make these quick and easy Ropa Vieja Tacos, topped with shredded cheese and chopped fresh cilantro.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix tomato sauce and dressing in pressure cooker. Top with steak, vegetables and garlic; cover with lid. Lock lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook on low heat 30 min. Remove from heat. Let stand 10 min. or until pressure vent drops.
- Shred meat; place in large skillet. Cook on medium heat 2 min., stirring frequently. Meanwhile, skim fat from surface of cooking liquid in pressure cooker; ladle 2 cups liquid into medium bowl. Add vegetables; mix well. Discard any remaining cooking liquid.
- Add vegetable mixture to meat in skillet; cook 10 min. or until thickened, stirring occasionally. Spoon onto tortillas; top with cheese and cilantro.
Nutrition Facts : Calories 460, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
SOPA DE LIMA (YUCATAN LIME SOUP)
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- 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. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
- Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. 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. 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. 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. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
- 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. 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. Garnish with the avocado and cilantro and serve immediately.
SOPA DE LIMA (MERIDA, YUCATAN)
Make and share this Sopa De Lima (Merida, Yucatan) recipe from Food.com.
Provided by Annacia
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry the tortilla slices in vegetable oil. Let stand in absorbent paper.
- Put the onion,diced in a sarten (pot) with oil, when onion is transparent put in the tomato with it's juice.
- Let it cook on low heat 20 minutes and add the chicken, chicken broth dried (I used chicken soup base), lime juice, salt and pepper and chile if using.
- Simmer on med low till chicken is cooked through.
- Add fried tortilla strips and garnish with lime and avocado, serve.
Nutrition Facts : Calories 672, Fat 23.4, SaturatedFat 5.1, Cholesterol 23.2, Sodium 1675.8, Carbohydrate 91.5, Fiber 11.5, Sugar 9.3, Protein 27
MEXICAN ROPA VIEJA
Something from south-of-the-border. Let the meat simmer until it is so tender you can gently pull it apart, then pack it in a tortilla. Spices and mild chiles give it a little heat.
Provided by Alan in SW Florida
Categories Stew
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large flameproof casserole or Dutch oven over medium heat. Add onion, red pepper, green pepper and garlic; cook until onion is translucent and peppers are softened, for about 8 minutes.
- Stir in cumin and oregano; cook for about 1 minute. Add tomatoes and broth.
- Season steak with salt and pepper. Add steak to pot; cover and bring to simmering. Simmer about 2 hours or until meat is very tender, turning meat occasionally.
- Remove meat; let cool briefly. cut across the grain into 2-inch-thick slices. Using two forks, pull slices apart into shreds.
- Heat tomato sauce remaining in pot to rapid boiling. Continue to boil, stirring occasionally, until thick, about 10 to 15 minutes.
- Add green chiles and corn. Heat to boiling; cook 5 minutes.
- Add shredded beef, jalapeno, and cilantro. Heat to boiling. Serve with warmed tortillas.
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- Cochinita Pibil | Most Popular Yucatan Food. The king of Yucatan foods, cochinita pibil is essentially Mayan BBQ! This beloved dish is made with marinated cochinita (suckling pig), that’s wrapped in banana leaves and slow-roasted underground in an oven called a pib — hence the “pibil” in cochinita pibil.
- Papadzules | Traditional Mayan Food. You may be wondering if there are any Yucatan vegetarian foods. In all honesty, there aren’t many, but for vegetarians traveling to Yucatan Mexico, you’ll definitely have to try the papadzules (pronounced pa-pawed-zool-es).
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- X’catic Relleno. Chili x’catic (pronounced ish-ka-teek) is a long, bright yellow chili pepper, similar to a banana pepper. It is a bit spicy, and used most often in crema de chili x’catic, a creamy dip you can find in most grocery stores.
- Lomitos de Valladolid. While Yucatan foods are regional, some are even more local to one specific city. Lomitos de Valladolid is one such dish, originating in the pueblo magico (magic town) of Valladolid, Mexico — an up-and-coming travel destination that’s considered one of the safest cities in Mexico.
- Castacan (Pork Belly) As you have noticed by now, the main protein in Yucatan cuisine is pork. Castacan is a Yucatecan pork belly preparation, where the meat is slow cooked in its own lard, then baked to crispy perfection.
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