Aubergine Cochinita Pibil Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C. Cut the aubergine in half lengthwise and score the flesh in a crisscross pattern.
• STEP 2.In a bowl, combine the orange juice, lime juice, achiote paste, garlic, cumin, oregano, salt, and pepper. Mix well.
• STEP 3.Place the aubergine halves in a baking dish and pour the marinade over them. Cover with foil and bake for 45 minutes, or until the aubergine is tender.
• STEP 4.Remove the foil and bake for an additional 10 minutes to allow the marinade to thicken. Serve the aubergine cochinita pibil with tortillas, pickled onions, and fresh cilantro.

Cooking Tips

• If you can't find achiote paste, you can substitute it with a mixture of paprika, cumin, and annatto powder.
• For a spicier version, add chopped jalapenos or habanero peppers to the marinade.
• You can also grill the marinated aubergine instead of baking it for a smokier flavor.

Storage and Serving

• Leftover aubergine cochinita pibil can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the aubergine in a baking dish, cover with foil, and bake at 180°C for 15-20 minutes, or until heated through.
• Serve the aubergine cochinita pibil with warm tortillas, pickled onions, and fresh cilantro.