Vegetarian Cochinita Pibil

Ingredients

The main difference in this vegetarian adaptation is the substitution of pork with jackfruit, a versatile fruit that mimics the texture of pulled meat. The traditional achiote paste is still used to infuse the dish with its characteristic red color and tangy flavor. By using vegetable broth instead of chicken broth, we ensure this dish remains completely vegetarian. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 cans (20 oz / 560g) young jackfruit in brine, drained and rinsed 2 cans (20 oz / 560g) young jackfruit in brine, drained and rinsed
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons orange juice 2 tablespoons orange juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Corn tortillas, for serving Corn tortillas, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large bowl, shred the jackfruit using your hands or a fork, removing any tough core pieces.
3. 3.
   In a separate bowl, combine the achiote paste, olive oil, onion, garlic, orange juice, lime juice, vinegar, cumin, oregano, smoked paprika, cinnamon, salt, and black pepper. Mix well to form a marinade.
4. 4.
   Add the shredded jackfruit to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
5. 5.
   Heat a large oven-safe skillet or Dutch oven over medium heat. Transfer the marinated jackfruit to the skillet and cook for 5 minutes, stirring occasionally.
6. 6.
   Pour the vegetable broth into the skillet, cover with a lid or aluminum foil, and transfer to the preheated oven. Bake for 2 hours, or until the jackfruit is tender and easily pulled apart with a fork.
7. 7.
   Remove from the oven and use two forks to shred the jackfruit further, resembling pulled meat.
8. 8.
   Serve the Vegetarian Cochinita Pibil on warm corn tortillas, garnished with fresh cilantro.

Treat your ingredients with care...

• Jackfruit — Make sure to use young jackfruit in brine, as it has a meat-like texture. Avoid using ripe jackfruit, as it will be too sweet for this savory dish.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier dish, add a chopped jalapeno or a pinch of cayenne pepper to the marinade.
• Serve the Vegetarian Cochinita Pibil with pickled onions and sliced avocado for added freshness and creaminess.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated when ready to serve.
• This dish pairs well with a side of Mexican rice and refried beans.

Serving advice

Serve the Vegetarian Cochinita Pibil on warm corn tortillas, allowing your guests to build their own tacos. Offer a variety of toppings such as diced tomatoes, chopped onions, fresh cilantro, and a squeeze of lime juice for added flavor.

Presentation advice

Arrange the warm corn tortillas on a platter and place the shredded Vegetarian Cochinita Pibil in a separate serving bowl. Garnish with fresh cilantro for a pop of color. Encourage your guests to assemble their own tacos, creating an interactive and visually appealing dining experience.