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Huaraches Man Manteles Mint Pibil Recipe

Name: Rocio's Mexican Kitchens HUARACHES MAN MANTELES MINT PIBIL Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Masa harina; 360 ml Warm water; 0.5 tsp Salt; 1 tbsp Vegetable oil; 450 g Pork shoulder, trimmed and cut into chunks; 2 tbsp Achiote paste; 60 ml Fresh orange juice; 3 cloves Garlic cloves, minced; 0.5 medium White onion, roughly chopped; 2 tbsp Fresh mint leaves, chopped; 1 tsp Salt; 0.5 tsp Black pepper; 15 ml Lime juice; 0.5 cup Mexican crema or sour cream; 1 tbsp Fresh mint leaves, finely chopped; 15 ml Lime juice; 0.25 tsp Salt; 0.25 cup Fresh cilantro, chopped; 2 tbsp Mint leaves for garnish; 4 pcs Lime wedges

Inspired by Rocio's Mexican Kitchen

Time4h

Serves4

Make Huaraches Man Manteles Mint Pibil Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Huarache dough

2 cups Masa harina

1 1/2 cup (360 ml) Warm water

1/2 tsp Celtic sea salt

1 tbsp Tuscany sunflower oil

Mint pibil pork

15 7/8 oz (450 g) Pork shoulder, trimmed and cut into chunks

2 tbsp achiote paste

1/4 cup (60 ml) Fresh orange juice

3 cloves Garlic cloves, minced

1/2 medium White onion, roughly chopped

2 tbsp Fresh mint leaves, chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

1.01 tbsp (15 ml) ReaLime juice

Mint crema

1/2 cup Mexican crema or sour cream

1 tbsp Fresh mint leaves, finely chopped

1.01 tbsp (15 ml) ReaLime juice

1/4 tsp Celtic sea salt

Garnish and optional toppings

1/4 cup Fresh cilantro, chopped

2 tbsp Mint leaves for garnish

4 pcs Lime wedges

Method

Prepare masa and form huaraches

Mix dough

In a large bowl, whisk masa harina with salt. Add warm water gradually and mix until a soft, pliable dough forms.

Rest dough

Cover the dough and let it rest for 15-20 minutes.

Shape huaraches

Divide dough into 6-8 portions and shape each into an oblong disk about 1/4 inch thick.

Cook huaraches

Heat a dry skillet over medium-high heat. Lightly brush each side with oil and cook 3-4 minutes per side until set and lightly golden. Keep warm.

Mint pibil pork

Make the marinade

In a blender, combine achiote paste, orange juice, garlic, onion, mint, salt, and pepper. Blend until smooth.

Marinate pork

Toss pork chunks with half of the marinade (reserve the rest for braising). Cover and refrigerate 1-2 hours to infuse flavor.

Braise the pork

In a heavy pot, brown the pork lightly if desired. Add the remaining marinade and lime juice. Cover and braise over low heat until tender, about 45-60 minutes.

Shred and combine

Shred the pork and return it to the braising liquid. Stir to coat and adjust seasoning with salt and pepper.

Mint crema

Prepare crema

Whisk crema or sour cream with chopped mint, lime juice, and a pinch of salt until smooth.

Assemble and serve

Place a warm huarache on a plate. Top with a generous portion of mint pibil pork.

Drizzle with mint crema and garnish with cilantro, additional mint leaves, and lime wedges.

Serve immediately.