Instant Pot cochinita pibil empanadas with pickled onions
Cooking Con Claudia · ♥ 1.8K likes · 31.9K views · 7 min video
Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp peppercorn
- 1 tbsp oregano
- 2½ tsp cumin seeds
- 1 tsp allspice berries
- ½ stick cinnamon
- 6 cloves garlic cloves
- ¾ cup freshly squeezed lime juice
- 1 cup freshly squeezed orange juice
- 3½ oz achiote paste
- 5 whole whole cloves
Blend the peppercorn, oregano, cumin seeds, allspice berries, cinnamon, garlic, lime juice, orange juice, achiote paste and whole cloves into a bowl to make the adobo.
- 6 lb pork shoulder
- 3 tbsp salt
Put the pork shoulder in the instant pot, salt it and coat the whole meat with the adobo.
Pressure cooking the pork shoulder
- 3 whole bay leaves
- 1 whole orange zest
- 1 cup chicken broth
Add the bay leaves, the orange zest and the chicken broth and mix together.
- 1 whole purple onion
- 2 whole habaneros
For the pickled onions, cut the purple onion into strips into a jar with the habaneros, salt, oregano and black pepper.
- 2 tsp salt
- 2 tsp oregano
- 1 tsp black pepper
- hot water
- white vinegar
- 1 whole lime
Fill the jar halfway with hot water and the rest with white vinegar, add the juicy lime, close, shake and leave to rest until it turns red.
Remove the meat, shred it and take out some of the fat and the bone.
- pre-made empanada dough
Put meat in the centre of an empanada disc, close it, press the edges down and seal all around with a fork.
Filling and sealing the empanadas
- oil
Fry in hot oil until golden, flip and fry the other side, then drain and repeat.