THURSDAY'S RECIPE: Cochinita Pibil Croquettes
- Chef Yerika
- 2 days ago
- 3 min read
A meeting between Yucatecan tradition and classical technique.
Some recipes are born from the natural fusion of cuisines. Cochinita pibil, with its aromatic depth and melt-in-your-mouth texture, is one of those dishes that invites reinterpretation. On the other hand, the croquette, a jewel of European cuisine, represents patience, technique, and balance.
Combining these two flavors isn't a modern whim. It's a culinary conversation: achiote, sour orange, and shredded pork enveloped in a silky béchamel sauce, protected by a golden, crispy crust. The result is an intense, slightly acidic, spiced, and deeply comforting croquette.
Today, we will work on that merger.
Ingredients
For the cochinita pibil:
500g of pork leg.
40 g of annatto paste.
120 ml of sour orange juice (or a mixture of orange and lemon)
2 cloves of garlic.
1 bay leaf.
1 teaspoon of dried oregano.
½ teaspoon of cumin.
Salt to taste.
For the croquette dough:
80g of butter.
80g of flour.
700 ml of hot whole milk.
250 g of shredded cochinita pibil.
Salt and white pepper.
A pinch of nutmeg.
For breading:
Flour.
Beaten egg.
Fine breadcrumbs.
Step 1:
Cochinita, the base of flavor
Blend the achiote with the orange juice, garlic, oregano, and cumin. Marinate the pork for at least 4 hours, ideally overnight.
Cook covered over low heat or in a 160°C oven for approximately 2 hours until completely tender. Shred while still warm to retain moisture.
Chef's tip: Don't reduce the juices too much. A croquette needs intensity, but also internal moisture.
Step 2:
Bechamel technique, take your time
In a saucepan, melt the butter over medium-low heat. Stir in the flour and cook the roux for 2–3 minutes without letting it brown. This step removes the raw flour taste.
Add the hot milk gradually, whisking constantly to avoid lumps. Cook until thickened and slightly pulling away from the sides of the pan.
Add the shredded cochinita and mix well. Adjust the salt, pepper, and a pinch of nutmeg.
The correct texture is firm but creamy. It should be able to hold its shape on the spoon without running liquid.
Spread on a tray, cover with film in contact with the surface and chill for at least 4 hours, ideally overnight.
Step 3:
Perfect shaping and breading
Form small, uniform cylinders.
Coat in flour, then egg, and finally breadcrumbs. For a crispier crust, double coat (egg and breadcrumbs again).
Technical tip: Chill for an extra 20 minutes before frying. This prevents them from splitting.
Step 4:
Precise frying
Fry in oil at 175 °C.
Do not overload the pot. Cook until evenly browned, approximately 2–3 minutes.
Drain on a rack, not on paper towels. Trapped steam can soften the crust.
Result
Crispy exterior, creamy interior, citrus notes, mild spices, deep and mellow pork.
You can pair them with:
Pickled red onion.
Light habanero mayonnaise.
A smooth emulsion of bitter orange.
They're ideal as an elegant starter or a contemporary tapa with a Mexican identity. Cochinita pibil croquettes are more than just a crunchy bite. They represent a dialogue between territories, between techniques that seemed distant but nevertheless share something essential: respect for time and for the product.
Cochinita pibil speaks of slow cooking, of spices patiently melding, and of a tradition that understands flavor as memory. The croquette, on the other hand, reminds us that precision and texture also tell a story . When both come together, the result is not a trendy fusion, but a balance born of intention.
In my kitchen, these kinds of recipes always remind me that reinterpreting is not about completely transforming, but about listening to what each preparation wants to say and giving it a new form without losing its essence.
Because in the end, beyond technique and presentation, cooking is still about that: building bridges between cultures, between memories, and between flavors that remain.
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