Hopefully anybody who is watching this video right now has already watched the BBQ episodes of Chef's Table that came out this past September. All 4 of the episodes were awesome but the one that stuck out to me the most was Rosalia Chay Chuc. And ever since watching that episode, I've been dying to have some cochinita pibil. Which is a dish that comes from the Mayans where you slow cook pork in a pit you dig into the ground and then serve on some corn tortillas with pickled red onions.
Unfortunately I didn't have any trips to Mexico planned in the next 5-10 years. So I figured the next best thing I could do is try to make some of my own. Stepping out of my comfort zone a little as a cook here, but that's what this series is all about. Trying a bunch of new shit and just trying to get a little better each time.
Now I'll never be able to fully recreate Rosalia's cochinita pibil. I'll never be able to recreate the flavor of using real achiote when the only thing I can get my hands on are some Goya packs at the grocery store. And I'll never be able to recreate the flavor of cooking the pork in the ground as opposed to on the smoker. And most importantly, I'll never be able to recreate the flavor of homemade corn tortillas from the Yucatan. So I'm not saying this recipe is going to make for some of the best cochinita pibil tacos you'll ever have in your life. But if you're looking to switch things up a little bit for your Taco Tuesday, this is a nice change of pace.
P.S. - Also if you're looking for a little change of pace with your Italian Beef and want to put the new JP Graziano x Barstool Chicago Beef Kit to use, well then follow Evan LeRoy's recipe right here because this looks killer.