Cochinita Pibil (Beef Version) — Print Recipe

A Yucatán-inspired slow-cooked beef dish marinated in achiote paste and citrus juices, wrapped in banana leaves and braised until fall-apart tender.

Ingredients

3 lbs beef chuck roast
4 tbsp achiote paste
1/2 cup bitter orange juice (or 1/4 cup orange juice + 1/4 cup lime juice)
4 cloves garlic, minced
1 tsp cumin
1 tsp oregano
1/2 tsp black pepper
1 tsp salt
Banana leaves for wrapping
Pickled red onions for serving
Corn tortillas for serving

Instructions

1 Dissolve the achiote paste in the bitter orange juice, then mix in the garlic, cumin, oregano, black pepper, and salt to create a smooth, vibrant red marinade.
2 Cut the beef chuck into large chunks and coat thoroughly in the achiote marinade, massaging it into the meat, then cover and refrigerate for at least 2 hours or overnight.
3 Line a Dutch oven or roasting pan with banana leaves, leaving enough overhang to wrap over the top, then place the marinated beef and all its juices in the center.
4 Fold the banana leaves over the meat to create a sealed package, cover the pot tightly with a lid or aluminum foil, and bake at 325°F (160°C) for 3 hours.
5 Remove from the oven, open the banana leaf package carefully, and shred the incredibly tender beef with two forks, mixing it back into the flavorful cooking juices.
6 Serve the shredded beef on warm corn tortillas topped with pickled red onions, habanero salsa, and fresh cilantro.

Did You Know?

Pibil cooking originated with the ancient Maya, who would slow-cook meats in underground pits called "pibs" lined with hot stones, a technique still used in rural Yucatán villages today.