Linda Mensinga

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LOS ANGELES, January, 2011—Akat de Codillos is similar to conchinita pibil and popular with families because it is so economical, according to author Cetina. He warns in the cookbook, Sabores Yucatecos, not to overcook or it can become dry. The achiote seeds add color and earthy flavor to this dish. A recipe is included or recado rojo can be purchased online or in markets that cater to Hispanics.

Akat de Codillos

(Serves 8-10) 

1 1/2 tablespoons recado rojo (recipe follows)

1 cup naranja agria juice (or lime juice)

1 tablespoon salt

5 pounds pork shanks

Banana leaves, thawed if frozen or prepared if fresh (see below)

1. Make a marinade by mixing recado jojo, naranja agria juice and salt until well blended.
2. Marinate the pork shanks in the marinade.
3. Line a stockpot with the banana leaves, overlapping the leaves slightly and covering the bottom and sides of the baking dish well.
4. Place the marinated pork in the banana-leaf-lined pot. Pour the remaining marinade over the meat, and fold the banana leaves over to completely cover the pork. Cover the stockpot.
5. Cook over medium heat for 1 1/2 hours or unti lthe meat is tender to the point of falling apart with with a fork.

Garnishes

Cebolla para cochinita pibil (recipe follows)

Whole chiles habaneros (optional)

Serve with pork.

Recado Rojo or Pasta de achiote, recado Colorado

(Makes about 1 cup)

1/2 cup ground achiote

1 tablespon ground white pepper

4 tablespoons salt

1 tablespoon garlic power

1 pinch ground cloves

1 pinch ground allspice

1 pinch ground oregano

1/4 cup white vinegar

1/4 cup water

Mix all of the ingredients in a nonreactive bowl (stainless steel or glass) until everything is well blended.

Cebolla para Cochinita Pibil, Chopped pickled onions

(Serves 6)

1 medium red onion, chopoped

1/4 cup white vinegar

1/4 cup water

3/4 teaspoon salt

1. Place the chopped onion in a large bowl.
2. Add the vinegar, water and salt. The onions should be completely covered.
3. Cover with plastic wrap and let stand for 15 minutes–in or out of the refrigerator–or serve immediately.

Banana leaves must first be softened. The easiest way to do this is by passing the leaves quickly over a flame of a gas burner, being careful not to burn or char the leaves. You can also blanch in boiling water for a few seconds.

For convenience, consider using frozen leaves that only need to be thawed.

Recipe and photo from Sabores Yucatecos: A Culinary Tour of the Yucatán (WPR Books: Comida, 2012), by Chef Gilberto Cetina, Katharine A. Diaz and Gilberto Cetina, Jr.

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer to Great-taste Magazine. If you have a great restaurant, recipe or food you’d like to share please send an email.  You can reach her at mensingabakes2@gmail.com.

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