Pibil Picadillo

Method7 steps

1. 1

   Step 1: Have the onion and garlic prepared before heating the skillet. Wash the tomato, place it in a small saucepan and cover with water. Bring to a boil, then cook over medium heat for 7–8 minutes, checking from 7 minutes, until softened and completely cooked but not falling apart.

   Cook the Roma tomato · 7 minUses 1 ripe Roma tomato · Water for washing the tomato and covering it in its saucepan, as needed; drained

2. 2

   Step 2: Lift the tomato from the water with a slotted spoon. Blend it with the achiote paste (1 tablespoon), bitter orange juice (3 tablespoons) and salt (1 teaspoon) until smooth, venting the blender safely if the tomato is still hot. Let the purée cool before combining it with the raw pork.

   Uses The cooked tomato lifted from its water · 1 tablespoon achiote paste, broken into small pieces · 3 tablespoons bitter orange juice · 1 teaspoon kosher or coarse sea salt

3. 3

   Step 3: Thoroughly mix the ground pork (1 lb) with all the cooled achiote sauce. Keep refrigerated only until the skillet is ready; no long marination is needed.

   Uses 1 lb ground pork · All the cooled sauce

4. 4

   Step 4: Heat all the vegetable oil (2 tablespoons) in a large skillet over medium-high heat. Add the already chopped onion and cook for about 2 minutes, stirring, until softened and beginning to brown.

   Soften the picadillo onion · 2 minUses 2 tablespoons vegetable oil · ¾ cup finely chopped white onion

5. 5

   Step 5: Add the prepared garlic (1) and stir for 10–15 seconds, checking from 10 seconds, until fragrant.

   Briefly fry picadillo garlic · 1 minUses The onion and oil in the skillet · 1 garlic clove, peeled and finely chopped

6. 6

   Step 6: Add all the coated pork and its sauce. Cook for about 6–8 minutes, checking from 6 minutes, while breaking the meat apart with a spatula. Continue as needed until released juices have evaporated, the pork begins to brown and all the ground pork is fully cooked to at least 71°C / 160°F. Turn off the heat.

   Cook the pibil ground pork · 6 minUses All the skillet aromatics and oil · All the coated pork and sauce

7. 7

   Step 7: Serve the hot picadillo. It can be used as a topping for salbutes, a torta or taco filling, or spooned over ready rice or beans prepared separately.

   Uses The hot finished picadillo