Sorry for not posting anything in a long while. I've been quite busy with work.
I made these tortas to give back a little to the folks at work a bit before X-mas. I followed the recipe at seriouseats.com for cochinita pibil. Sorry for the lack of step by step smoking pics. But, here's a photo of it out of the smoker and then pulled.
The next morning, I got my PPE on and got busy.
I chose to use bolillos for the bread from a local panaderia.
Then I added homemade Oaxacan style refried black beans. I know, it's mixing regional styles, but it's my prerogative like Bobby Brown.
Then I added shredded queso Chihuahua.
Then I had to portion out the cochinita pibil meat to a 1/4 lb.
Added to the torta
I usually make my pickled red onions a little differently, but this time I omitted the habanero and used mostly sour orange juice.
Time to finish up!
Then I wrapped it up and sent them out with homemade guacamole and habanero verde salsa.
It was some good eating that day, I'll tell you...
I made these tortas to give back a little to the folks at work a bit before X-mas. I followed the recipe at seriouseats.com for cochinita pibil. Sorry for the lack of step by step smoking pics. But, here's a photo of it out of the smoker and then pulled.
The next morning, I got my PPE on and got busy.
I chose to use bolillos for the bread from a local panaderia.
Then I added homemade Oaxacan style refried black beans. I know, it's mixing regional styles, but it's my prerogative like Bobby Brown.
Then I added shredded queso Chihuahua.
Then I had to portion out the cochinita pibil meat to a 1/4 lb.
Added to the torta
I usually make my pickled red onions a little differently, but this time I omitted the habanero and used mostly sour orange juice.
Time to finish up!
Then I wrapped it up and sent them out with homemade guacamole and habanero verde salsa.
It was some good eating that day, I'll tell you...
