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Agua by Larbi Cochinita Pibil Tamal recipe

Cochinita Pibil Tamal with Green Tomatillo and Mango Raw Chutney

 Agua by Larbi Cochinita Pibil Tamal recipe

Method

For the Tamal Dough:

  1. Mix all ingredients until well combined and dough is very fluffy
  2. Wash banana leaf, pat dry and lightly chard on the grill
  3. Cut in 5 x 6 inch rectangles. With the remaining of the banana leaf cut stripes to tide the tamales

For the Pork Pibil:

  1. Blend all spices, orange juice and vinegar
  2. Rub pork and let marinate overnight
  3. Lay out banana leaf on a braising pan
  4. Place pork on top; add onion, garlic and water
  5. Cook in the oven at 350 F for 5 hours
  6. Pass drippings and juices trough fine sieve
  7. Shred meat and mix with the jus

For the Green Tomatillo and Mango Raw Chutney:

  1. Gently mix mango and vegetables
  2. Season with vinegar, lime, salt and pepper>

For the Pork Pibil Tamal:

  1. Lay a 5x6 banana leave
  2. Spread 50 gr of whipped corn masa
  3. Scoop 50 gr of pork pibil on the center
  4. Close the tamal and shape like a Tootsie Roll
  5. Tide both ends with banana leaf stripes
  6. Cook tamal on steamer for 1 ½ hours
  7. Serve with mango chutney

Ingredients
Serves: 4 people 

Tamal Dough
150 gr fresh corn masa    
50 gr pork fat or grape seed oil
30 gr annatto seed paste (achiote)
1 Tb kosher Salt
1 banana leaf, center removed 

Pork Pibil
500 gr deboned pork leg cut in 4 pieces
30 gr annatto seed paste (achiote)
½ cup white vinegar
1 cup sour orange juice
1 tsp ground all spice
1 tsp ground black pepper
1 tb kosher salt  
5 bay leaves
1 head of garlic cut in half
1 white onion quartered
1 quart water
1 banana leaf, center removed 

Green Tomatillo and Mango Raw Chutney
1 mango ripened, peeled, pit removed 
1 habanero pepper, finely chopped
5 green tomatillo, small diced
½ red onion, small diced
¼ cup sugar cane vinegar
2 limes (juice)
2 tb cilantro chopped
1 pinch dried oregano
1 tbs kosher salt
1 tbs black pepper

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