Flautas Pipian Rojo Cochinita Recipe

In a blender or bowl, combine achiote paste, orange juice, white vinegar, minced garlic, dried oregano, cumin, cinnamon, salt, and pepper to make a smooth adobo.

Pat pork shoulder dry and rub with the adobo. Cover and refrigerate for at least 2 hours, preferably 4–6 hours (or overnight for deeper flavor).

Heat oil in a heavy pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Add the marinated pork to the pot and sear on all sides for 3–4 minutes.

Pour in a portion of the marinade and enough broth (about 1 cup) to barely cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer 2–3 hours until pork is tender and shreddable.

Remove pork, shred with two forks, and return to the pot with some of the braising liquid to keep it moist. Adjust salt to taste.

Toast sesame seeds in a dry skillet until fragrant. Set aside.

Toast pumpkin seeds lightly in the same pan; set aside with sesame seeds.

Remove stems and seeds from guajillo chiles. Soak chiles in hot water for 15–20 minutes until soft.

Roast the tomatoes and garlic until lightly charred. Transfer to a blender.

Add rehydrated chiles, toasted seeds, tortilla, cilantro, and 1 cup of broth to blender. Blend until smooth.

Strain the sauce if desired, then simmer in a saucepan over low heat for 15–20 minutes to develop flavor. Season with salt, cumin, and cinnamon.

Warm the corn tortillas to make them pliable (wrap in a damp towel and microwave 20–30 seconds or heat in a skillet).

Place 2–3 tablespoons of cochinita in each tortilla, roll tightly into a flute shape, and secure with a toothpick if needed.

In a wide skillet, heat oil for frying over medium-high heat. Fry the flautas in batches until golden and crisp, about 2–3 minutes per side. Drain on paper towels.

Arrange on a platter and spoon pipian rojo over or around the flautas. Remove toothpicks. Garnish with onion, cilantro, and lime wedges. Serve warm.