Prep
30 mins
Cook
4 hrs
Serves
8
Difficulty
HardA Yucatecan tradition of pork marinated in achiote and bitter orange, wrapped in banana leaves and pit-roasted.
Ingredients
- 600g pork shoulder
- 2 cups masa dough
- 2 tbsp minced garlic
- 2 tsp chili powder
- 1/4 cup lard
- 1 cup ripe tomatoes, sliced
- a handful of fresh cilantro, chopped
- a generous spoonful of lime wedges
- 1 cup water
- 1 1/2 tsp ground cinnamon
- 1 cup red bell peppers, sliced
Instructions
- 1
Pat the ground beef dry, season generously with salt, pepper, and ground cumin, and let it sit for a few minutes to absorb the flavors.
- 2
Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the ground beef until browned on all sides, then remove and set aside.
- 3
In the same pan, gently cook the rehydrated dried chilies and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.
- 4
Stir in the dried oregano and tomatillos, cooking for a few more minutes so the spices bloom and coat the vegetables.
- 5
Return the ground beef to the pan, pour in the orange juice, and bring everything to a gentle simmer.
- 6
Cover and cook over low heat until the ground beef is tender and cooked through, roughly 4 hrs.
- 7
Stir in the crumbled cotija cheese, taste, and adjust the seasoning with salt and pepper as needed.
Tips
•Avoid crowding the pan when searing the ground beef; work in batches so it browns instead of steaming.
•A squeeze of lemon or a final scattering of oregano just before serving brightens up all the deep, slow-cooked flavors.
•Leftovers taste even better the next day once the spices have had time to mingle — reheat gently over low heat.