Cochinita Pibil Veal Molotes with Pickled Onions
Serves 12
200 mins prep
130 mins cook
330 mins total
Think of this empanadas filling as veal “a la Mexicana”. After preparing the veal I added the cochinita pibil to our molotes recipe, which is a common street food, found in Oaxaca.
Cochinita Pibil:
Molote Dough:
Pickled Red Onions:
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Make Cochinta Pibil:
Place oregano, peppercorns, cumin, cinnamon, garlic, salt, orange and lime juice, and red onion in blender container. Cover and blend by pulsing, scraping sides occasionally, about 1 minute. Make several deep cuts in veal roast.
Place meat in a large Ziploc bag and pour the marinade over meat. Zip up the bag and massage marinade around so that the meat is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
Preheat oven to 325 degrees F.
Remove the meat from the plastic bag and place meat in a roasting pan lined with foil. Cover the meat loosely with foil before baking.
Bake for 2 hours.
The meat should be very tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Cube meat when done.
Serve the cochinita pibil with warm corn tortillas and eat taco style or make molotes. In either case, don’t forget the pickled onions!
Make Pickled Onions:
While the meat is cooking, prepare the onions. Scoop the onions into a glass bowl. Pour enough boiling water to over the onions, wait one minute, then pour the onions into a strainer. Return the drained onions to the bowl and add the lime and orange juice and stir in the salt. Cover and set aside until serving time.
Make Molote Dough:
In a large bowl thoroughly mix the flours and baking powder. Add the shortening and salt and mix well using your hands. Add water to give the dough the consistency of soft cookie dough. Divide into 12 balls and cover with plastic wrap.
Using a tortilla press, flatten a ball of the dough between sheets of plastic to make a medium-large (5 to 6-inch round) tortilla. Remove the top piece of plastic.
Brush each mold of the empanada maker with olive oil.
Add the tortilla to the empanada maker; add your cubed warm veal and pickled onions on half of the tortilla, and fold over to close the molotes. The molotes will be sealed with the empanada maker. Brush the top of each empanada with olive oil.
Preheat the IMUSA empanada maker. Once the green light is on, close the lid, and bake for 8 to 10 minutes, until golden brown.
Keep warm in the oven at about 250 degrees F. Best when served warm.
