Pibil Picadillo

porkpibilpicadillo

Pibil Picadillo

Pibil Picadillo

Picadillo Rojo

Recipe Yield

6 servings

Cooking time

20 minutes

Rate this recipe

5 from 4 votes

Ingredients

  • 1 ripe Roma tomato
  • 1 tablespoon achiote paste cut or broken into small pieces
  • 3 tablespoons bitter orange juice or 1 tablespoon each lime juice, orange juice and white distilled vinegar
  • 1 teaspoon kosher or coarse sea salt
  • 1 pound ground pork or finely chopped pork loin or tenderloin
  • 2 tablespoons vegetable oil
  • 3/4 cup finely chopped white onion
  • 1 garlic clove peeled and finely chopped

To Prepare

  • Place the tomato in a small saucepan, cover with water, bring to a boil, and cook over medium heat for 7 to 8 minutes, until completely cooked and softened but not falling apart. With a slotted spoon, place the cooked tomato into the jar of a blender along with the achiote paste, bitter orange juice or its substitute, and salt. Puree until completely smooth.
  • Place the meat in a bowl. Cover with the achiote mixture and mix well until thoroughly combined. Set aside.
  • Heat the oil in a large skillet set over medium-high heat. Once hot, add the onion and cook for a couple minutes, until softened and beginning to brown. Add the garlic, stir, and cook for 10 or 15 seconds until fragrant. Incorporate the meat and cook, breaking it apart with one or two wooden spatulas, for about 6 to 8 more minutes. As the meat cooks, it will let out all its juices, continue cooking until the liquid dries out and the meat begins to brown. Turn off the heat and set aside.
  • You can use this pibil picadillo for topping salbutes, tucking into tortas or tacos, or spooning on top of rice and/or beans.

Reccommended Products for: Pibil Picadillo

Comments

8comments inPibil Picadillo

  1. Steve

    Jan 28

    I watched you and your son make this dish on Pati’s Mexican Table and realized I had everything to make it on hand except the bitter orange, so I subbed for that exactly as you suggested. I trimmed and hand chopped country-style pork ribs for the meat. Honestly, I thought the meat would dry out cooking it as instructed, but it was tender and DELICIOUS. I served it with cilantro-lime rice. My husband loved it too. Thanks!

    1. Pati Jinich

      Feb 01

      So happy to hear you guys gave this recipe a chance and that it was worth it, yay 😉

  2. Lori

    Dec 30

    Hi Pati

    Are the recipes for season 12 in a cookbook? I love having 2 of your other cookbooks: Mexican today and Patis Mexican Table.

    1. Pati Jinich

      Jan 14

      Hi Lori, Season 12 is very recent and the recipes new so they are not in any of the cookbooks, but you can get all of them here on the website 😉 https://patijinich.com/series/season-12-yucatan/

  3. Robert Anderson

    Nov 17

    Pati, I have been following you here on the Internet as well on your television programs. I have been married to a Mexican woman for 48 years and I love to cook. Your recipes are a true gift to me and adds greatly to my repertoire for dishes I can cook for her.

    Thank You

    1. Pati Jinich

      Nov 21

      So sweet of you to cook Mexican for her Robert, yay!

  4. Magdalena Solis

    Nov 12

    Hi Paty! I made this recipe yesterday and my family really enjoyed, a lot of flavour with achiote in the pork meet, thanks for all your passion in our Mexican food, we are living in Grande Prairie, Alberta, Canada; and always follow your travelling across our beautiful country.

    1. Pati Jinich

      Nov 25

      Thanks so much Magdalena! So happy to hear that you and the family enjoyed the Picadillo, gracias!

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