Salbutes with Cochinita Pibil

[trg_recipe name_src=”custom” template=”recipe2″ imgquality=”100″ img_align=”right” summary=”” method_heading=”Instructions” recipe_cuisine_other=”Yucatan, Mayan” cooking_method=”Tacos, Deep Fry, Broil” prep_time=”20″ cook_time=”60″ total_time=”80″ author_src=”custom” author_name=”by Jose Cayetano, Sous Chef @ Banyan Tree Mayakoba” author_url=”https://www.banyantree.com/en/mexico/mayakoba” ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20Salbute%20Tortilla%22%2C%22list%22%3A%22Water%5CnCorn%20Masa%20(Mazeca)%5CnSalt%5CnVegetable%20Oil%22%7D%2C%7B%22title%22%3A%22For%20the%20Pulled%20Pork%20(Cochinita%20Pibil)%22%2C%22list%22%3A%22Pork%20shoulder%5CnAchiote%20Paste%5CnOrange%20Juice%5CnOregano%5CnSalt%5CnBanana%20Leaves%20(optional)%5Cn%22%7D%2C%7B%22title%22%3A%22For%20pickled%20Red%20Onion%22%2C%22list%22%3A%22Red%20Onion%5CnLime%20Juice%22%7D%2C%7B%22title%22%3A%22For%20Black%20Bean%20puree%22%2C%22list%22%3A%22Black%20beans%5CnWater%5CnVegetable%20oil%5Cn%22%7D%2C%7B%22title%22%3A%22For%20the%20Toppings%22%2C%22list%22%3A%22Avocado%5CnLettuce%5CnSour%20Cream%20(Optional)%5Cn%22%7D%2C%7B%22title%22%3A%22For%20the%20Spicy%20Blackened%20Habanero%20Sauce%20(optional)%22%2C%22list%22%3A%22Habanero%5CnSalt%5CnOlive%20Oil%22%7D%5D” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” hide_img=”true” hide_summary=”true” hide_nutrition=”true”][trg_recipe_method method_title=”Learn about the ingredients for this recipe”]

This recipe uses some ingredients that are essential for Yucatecan Cuisine. You can learn more about them and how to use them in the description below.

Salbute Tortilla: Is a puffy tortilla that is made by frying a corn masa.
Achiote Paste: A bright red paste made from Annatto Seeds and orange juice.
Banana Leaves: Used extensively in Yucatecan cuisine to cook meats, tamales and other typical dishes.
Habanero: Mexico’s spiciest chili, it also has a very floral aroma that accents Yucatecan cuisine.

[/trg_recipe_method][trg_recipe_method method_title=”Prepare pickled onions (1 day before)”]

Cut an onion into thin slices and marinade in lime juice. Let it sit over night.

Soak black beans in water overnight.

[/trg_recipe_method][trg_recipe_method method_title=”Soak black beans (1 day before)”]

Soak black beans in water overnight.

[/trg_recipe_method][trg_recipe_method method_title=”Marinade Cochinita Pibil (1 day before)”]

Juice oranges and remove seeds.

Add orange juice to a blender, mix with achiote paste, oregano and salt. Blend until smooth.

Add mix to pork shoulder, cover with banana leaves and marinate overnight.

[/trg_recipe_method][trg_recipe_method method_title=”Prepare Cochinita Pibil”]

Broil pork in oven at 250 degrees for 30 minutes.

[/trg_recipe_method][trg_recipe_method method_title=”Make Black Bean puree”]

Heat vegetable oil olive oil in a medium saucepan over medium heat.

Add black beans and ½ cup of water. Bring to a simmer and cook the beans for about 20 minutes. Stir often. Simmer until water is mostly absorbed, then add another ½ cup of water. Cook the beans until they are very tender.

Using a blender, puree beans to desired consistency.

[/trg_recipe_method][trg_recipe_method method_title=”Prepare Blackened Habanero Hot Sauce (optional)”]

Heat up a medium-sized pan.

Add oil and sauté habaneros until all of their edges are charred.

Add charred habaneros, olive oil and 2 pinches of salt to blender. Blend until smooth.

[/trg_recipe_method][trg_recipe_method method_title=”Make the Salbute Tortillas”]

In a large bowl, mix corn flour, salt and 1/2 cup of water.

Knead and add water until you achieve a consistency similar to Play Doh.

With dough, make small round balls roughly the size of a golf ball. Then use a tortilla press to make salbutes. They should be slightly smaller in size as a regular tortilla, but thicker.

Heat up oil in a sauce pan. Deep-fry salbutes. Make sure they are evenly crispy on both sides. When ready, move salbutes to a paper towel to soak up excess oil.

[/trg_recipe_method][trg_recipe_method method_title=”Prepare garnish ingredients”]

Take out sour cream, arugula leaves, lettuce and radish. Wash lettuce, arugula leaves and radish. Cut lettuce into strips and radish into slices.

Have your Salbutes, Cochinita Pibil, Bean Puree, salsa, pickled onions and ingredients for the garnish ready.

Let’s plate your Salbutes con Cochinita Pibil!

[/trg_recipe_method][trg_recipe_method method_title=”Plate your Salbutes con Cochinita Pibil”]

Watch this quick video to see how Chef José plates his salbutes.

Enjoy!

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