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Jan 26, 2011 07:42 AM

looking for a Cochinita/Pollo Pibil style marinade for grilling . . .

Anyone try the typical Pibil marinade but rather than slow roasting in banana leaves throw it on the grill? Here in Los Angeles, a local yucatanean restaurant(chichen itza) does a Pollo asado marinated in sour oranges and what I assume is Achiote and Im trying to replicate it.



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  1. No, have not done the quick version you are talking about. Brought home a brick of Achiote paste purchased at a food stand in Isla Mujeres.... and I do the all day version starting on a Weber and ending in the oven for a total of about 6 hours at low temps. Orange juice or sour orange/lemon juice is added to the Achiote paste.... The paste can be bought online, but should be very easy to find in LA.

    1. Before they closed, we had a local restaurant that did cochinita pibil and pollo pibil perfectly, but both dishes were wrapped in banana leaves.

      I have used both achiote seed (Goya-- jar) that has been ground in my spice blender, but prefer the small brick of achiote paste (El Yucateco brand in 3.5 oz box) to which I break off what I need and then mix with orange juice, small bit of lemon juice, cumin, mexican (or standard) oregano, salt, ground chile powder of choice (I use ancho and a pinch of cayenne), garlic and cider vinegar (or plain white vinegar if that is all I have). Mix those ingredients til they form a paste then rub over protein of choice.

      If I don;t have banana leaves, I put in container to marinate overnight with sliced onions in fridge, then transker to dutch oven and cook covered until meat is pullable, usually 190 to 200.Onions should be cooked down and served over protein when serving.

      Guideline recipe I use...
      * 1/4 cup crumbled achiote paste (about 2 ounces)
      * 3 tablespoons sour orange juice, such as Seville orange (about 1 orange) or std. orange juice and lemon juice 75/25
      * 1 teaspoon vinegar
      * 2 medium garlic cloves, minced
      * 1/4 teaspoon dried Mexican oregano or Italian oregano
      * 1/4 teaspoon cumin
      * 1/4 teaspoon dried chile powder of choice (I use ancho and cayenne)
      * 1/4 teaspoon kosher salt
      * 1 (3-pound) boneless pork shoulder roast (also known as pork butt)
      * 1 large banana leaf (about 4 feet long)
      * 3 medium yellow onions, quartered
      * 1/2 cup water (for braising liquid)
      A little achiote goes a long way and you can always add more orange juice to thin out the paste (or more vinegar if you need more tang) or more achiote if too thin. It's a vvery forgiving marinade. But you HAVE to get the onions in there somewhere.