Pibil is a classic Mexican dish that uses spices like ancho chile paste mixed with orange juice to form a delicious marinade. The protein, typically pork, is then set to braise in between banana leaves for a long period of time. The result is like no other.
How to Make a Pibil Marinade
During college, I used to prepare this dish along with the prep cooks at my first restaurant job in Miami. The restaurant is Talavera (shout out to chef Oscar and the golden Lebron-Wade-Bosh Miami Heat days).
Since I love the flavor profile of this dish so much, I decided to create a quick version for you to use and enjoy Trifecta Chicken (or you can also use the Trifecta Shredded Chicken), while keeping the essence of the flavor of the pibil marinade.
The spice mix can be multiplied x2 to a large quantity and create a saucier look and feel to the chicken. If you eat pork, I highly suggest you search for a typical pibil recipe and give the classic recipe a try. Or if you can find this classic recipe in a restaurant, don't turn your head away from it. It's that good
- 16 ounces Trifecta chicken breast, diced or Trifecta pulled chicken
- 8 corn tortillas
- 1 cup Cabbage slaw, store-bought (¼ cup divided between all tortillas)
- 4 Lime wedges - (1 lime quartered)
- 2 tablespoon ancho powder
- 2 tablespoon red chili powder (any)
- 2 tablespoon garlic powder
- 2 teaspoon smoked paprika
- 2 teaspoon cumin, ground
- 2 teaspoon coriander, ground
- 2 teaspoon Mexican oregano, dry
- ½ cup orange juice
- 1 tablespoon olive oil
- Mixing bowls
- Small whisk or fork
- Saute Pan
- Cutting board
Step One: Prepare Wet Spice Rub and Mix Chicken
Mix all spices in a bowl along with orange juice and olive oil. Mix until fully incorporated. A wet paste will form.
Remove pulled Trifecta chicken from container and transfer to a large bowl. Toss the 16 ounces of chicken in the ancho wet spice mix. Make sure all chicken is well and evenly coated.
Step Two: Prepare Cabbage, Warm up Tortillas, Plate
Warm-up the chicken in either a microwavable bowl or a saute pan by spraying the pan with a light coat of spray oil. Once warmed through, keep aside warm covered until needed.
Warm tortillas either on an open flake in the stop top or on a warm skillet. Keep warm in a towel, covered until needed.
Prepare the slaw in a separate bowl. Dress it with a sprinkle of salt and lime juice.
Build tacos by laying a small base of coleslaw on top of the tortilla, and 2 ounces of chicken on top pickled red onions and picked cilantro leaves. Enjoy!
Storing and Serving
If you are meal prepping the chicken ahead of time, you can simply mix the spice mix and the pulled chicken. Transfer to a Tupperware and store in the fridge for up to a week. Typically cochinita pibil is served with pickled red onions. You can buy some at the store or make them yourself.
Suggested toppings: Pickled red onions, Oaxaca cheese, fresh cilantro, or small diced pineapple
This recipe is part of our 20 Chicken Recipe collection to give you ideas and inspiration on how to keep your meal prep fresh! Enjoy!
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