Rate this recipe
- 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
- 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.