Adobo Cochinita

Name: Adobo Cochinita
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: Latin
Ingredients: 40 g Achiote Paste; ¼ cup (60 ml) Sour Orange Ju; 1/4 cup lemon juice (60 ml) Lemon Juice; 60 g Lard; about ½ onion (40 g) Red Onion; about ⅛ tsp (0.5 g) Allspice; about ½ clove (3 g) Garlic; 1/2 tsp oregano (2.5 ml) Oregano; 3 Tbsp cane vinegar (45 ml) Cane Vinegar; 1 tsp salt (5 ml) Salt

Independent adaptation of a publicly published Enrique Olvera recipe. Not affiliated with, sponsored by, or endorsed by Enrique Olvera.

MARINADE · PORK SHOULDER (COCHINITA PIBIL)

In the published recipe, this is the marinade for cochinita pibil. The same recipe pairs it with Xnipec, the habanero salsa.

Olvera's achiote adobo for cochinita pibil.

On the jar

ADOBO

Method: blend
Yield: about 1¼ cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Sour Orange Ju 60 mlLemon Juice 60 mlOregano 3 mlCane Vinegar 45 mlSalt 5 ml

Ingredients

Achiote Paste40 g
Sour Orange Ju¼ cup (60 ml)
Lemon Juice1/4 cup lemon juice (60 ml)
Lard60 g
Red Onionabout ½ onion (40 g)
Allspiceabout ⅛ tsp (0.5 g)
Garlicabout ½ clove (3 g)
Oregano1/2 tsp oregano (2.5 ml)
Cane Vinegar3 Tbsp cane vinegar (45 ml)
Salt1 tsp salt (5 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Adobo Cochinita wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 2 national awards

Adobo Chintextle-Miso-Aove★ STARRED KITCHENOn the jar: ADOBO
Cuban MojoNATIONAL AWARD WINNEROn the jar: CUBAN MOJO
Xnipec★ STARRED KITCHENOn the jar: XNIPEC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.

Originally published as Adobo Cochinita (México de Dentro Hacia Fuera).

Adapted from a Enrique Olvera recipe (Enrique Olvera / Escaramuza (México de dentro hacia fuera)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Enrique Olvera / Escaramuza (México de dentro hacia fuera) (published as “Adobo Cochinita (México de Dentro Hacia Fuera)”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar