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Cochinita Pibil Super Bowl slider from Mateo Granados of Mateo's Cocina Latina

    If you don’t have a game plan yet for Super Bowl Sunday, here’s a delicious idea from Mateo Granados, chef/owner of Mateo’s Cocina Latina in Healdsburg.

    Granados’  Cochinita Pibil  Super Bowl Sliders provide plenty of kick for those who like South-of-the-Border flavors without too much heat. Granados grew up in the Yucatan peninsula, where this dish is a popular street food for all kinds of fiestas.

    You can find annatto seed paste and banana leaves at a Mexican market.

   Cochinita Pibil

   4 pounds  pork shoulder (bone in and skin on)

   7 ounces  annatto seed paste

 1/4   cup   white distilled vinegar

 3 cups of water

 1 cinnamon stick (break in half)

 2 cloves of fresh garlic

1 medium yellow onion (julienned)

1 small package of banana leaves (enough to wrap the shoulder)

1 habanero pepper, chopped

 For Cured Red Onions:

4 large red onions

3 cups distilled vinegar

2 cinnamon sticks

3 tablespoons  salt

 40  small sourdough rolls

 Preheat oven to 375 degrees. Start with the annatto seed paste and dilute it with the vinegar, water and a bit of salt to taste. Next strain the sauce through a strainer. Place the shoulder in the pan and pour the sauce over it. Toss in the whole cloves of garlic, onions and cinnamon stick and wrap the leaves over the shoulder. Cover with aluminum foil and  roast in the oven at 375 degrees for 4½ hours.

For the cured onions, peel the onions and julienne them, then place them in a bowl. Mix the vinegar with salt and then pour over the onions. Add the cinnamon sticks to cure, best after 24 hours.  Pull apart pork once cooked, add one medium sized habanero chopped into the meat.  Grab 2 ounces  of meat for each roll, sprinkle with pickled onions and sea salt, serve with a tasty margarita or beer for the game.

 

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