Here is a concise summary of the provided text:
**Recipe:** Cochinita Pibil with Baked Chilaquiles
**Key Components:**
1. **Cochinita Pibil:**
* 4kg pork shoulder (San Luis style cut)
* Marinated with annatto, sour orange, garlic, spices, and herbs
* Wrapped in banana leaves and slow-cooked in the oven (250°F/120°C) for 12 hours
2. **Baked Chilaquiles:**
* Sauce made with cascabel chilies, tomatoes, garlic, and morita chilies
* Tortilla chips baked with the sauce and topped with Chihuahua cheese, cochinita pibil, and fresh ingredients (e.g., onion, avocado, coriander)
**Preparation Highlights:**
* Meat cooked to tender, easily shredded
* Sauce simmered for 10 minutes to thicken
* Tortilla chips baked with sauce and toppings for 5 minutes at high temperature
**Serving Suggestion:**
Serve chilaquiles hot, topped with additional ingredients like pickled onion with habanero, fresh cheese, and cream.
Here are the key facts extracted from the text, without opinions, with each fact numbered and kept short:
**Cochinita Pibil**
1. The recipe uses a 4kg pork shoulder, specifically the San Luis style cut.
2. The pork shoulder has fat, bone, and a rich flavor.
3. The weight of the pork pieces is adjusted to 4kg 300g for evenness.
4. Cuts are made in the shoulder for better flavor penetration and faster cooking.
5. The recipe involves marinating with various spices, including garlic, cinnamon, black pepper, allspice, cumin, bay leaves, and Mexican oregano.
6. The amount of salt used is based on the weight of the meat (2% of 4kg 300g = 86g, but 90g is used).
7. Annatto paste (100g) is a key ingredient for flavor and color.
8. Sour orange is typically used, but in this case, bottled sour orange is substituted.
9. The marinade is blended at maximum power for perfect incorporation.
10. The meat is cooked in a banana leaf at 250°F (120°C) for almost 12 hours.
**Chilaquiles**
11. The recipe for chilaquiles involves using 8 cascabel chilies, 10-11 tomatoes, 2 morita chilies, and 3 cloves of garlic.
12. The chilies and tomatoes are cooked for 15 minutes before blending.
13. The blended mixture is cooked with oil and onion for about 10 minutes.
14. Salt and black pepper are added to taste.
15. Tortilla chips are fried at 175°C (350°F) for 5-7 minutes or baked as an alternative.
16. The chilaquiles are baked with the sauce and topped with Chihuahua-type cheese.
**General**
17. The recipes are presented as part of a larger meal, including cochinita pibil, chilaquiles, and additional toppings (fresh cheese, cream, thin radish, avocado, coriander, and pickled onion with habanero chili).