If you’re looking to add a unique and flavorful dish to your holiday celebrations, this Guatemalan pierna mechada recipe is a perfect choice. Pierna mechada, or roasted pork leg, is a beloved dish in Guatemala, often served at family gatherings and during the Christmas season. This modern version of pierna mechada includes achiote, a key ingredient in many traditional Guatemalan foods, which gives the pork a rich color and smoky flavor. This Guatemalab Christmas recipe enjoyed in Guatemala City and other urban areas, where dishes with more international influences are commonly made.

However, it’s important to note that in more rural areas and among traditional families, tamales colorados remain the go-to dish for the holiday season. These tamales are made with a red sauce and stuffed with meats like pork or chicken, and they continue to be a staple at Christmas dinners in Guatemala. The pierna mechada recipe, with its blend of herbs, spices, and achiote, offers a contemporary alternative that reflects the evolving flavors of Guatemalan cuisine.

Growing up this was my mom’s go to recipe for Christmas Eve or nochebuena along with tamales and delicious hot ponche de frutas. 

This Guatemalan pierna mechada recipe is perfect for holiday meals or any special occasion, showcasing both traditional flavors and modern influences. The combination of achiote, garlic, white wine, and herbs creates a savory and aromatic roast that will surely impress your guests. 

Tips for the Best Guatemalan Pierna Mechada

• Use Achiote Paste: Achiote is an essential ingredient in many Guatemalan dishes, adding both color and flavor. Don’t skip this step, as it helps create the vibrant look and smoky taste that make this recipe unique.
• Marinate Overnight: For the best flavor, marinate the pork overnight. This allows the seasonings to fully penetrate the meat, ensuring a flavorful and tender roast.
• Slow Roasting: Don’t rush the roasting process. Slow cooking the pork at a low temperature helps keep the meat juicy and tender.
• Customize the Sauce: Feel free to adjust the sauce to your liking. You can make it thicker or thinner by reducing it more or adding a bit more cream or wine.

How to Store Pierna Mechada

If you have leftovers from your pierna mechada, you can store it in the following ways:

• Refrigerating: Store any leftover pierna mechada in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to maintain its tenderness.
• Freezing: You can also freeze the leftovers. Place the shredded pork in an airtight container or freezer-safe bag for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator and reheat.

Continue to Content

Guatemalan Pierna Mechada Recipe: Holiday Leg of Pork Recipe for Guatemala

Print

Ingredients

• Ingredients for This Guatemalan Pierna Mechada Recipe
• To make this modern version of pierna mechada, gather the following ingredients, each playing a key role in creating the rich flavors of this traditional yet modern dish:
• 1 boneless pork leg (10 lbs)
• 3 cloves of garlic, minced
• 1 tablespoon of achiote paste (for color and flavor)
• 1 cup of white wine (Cabernet Sauvignon Blanc recommended)
• 4 tomatoes, chopped
• 1 medium white onion, chopped
• 2 celery stalks, chopped
• 1 bunch of cilantro
• 1 green sweet pepper (Chile dulce verde), chopped
• ½ cup of sweet paprika powder (Pimentón español)
• ½ cup of heavy cream
• 2 tablespoons of freshly ground oregano
• 1 tablespoon of fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• ½ cup of mustard
• 1 tablespoon of soy sauce (optional, to deepen flavor)
• This modern take on pierna mechada is easy to prepare and brings bold flavors to the table. Follow these steps to make your own tender, flavorful roast pork leg.

Instructions

1. Prepare the Pork Leg: Begin by cleaning the pork leg, removing excess fat, and washing it thoroughly. Dry the pork leg with paper towels to ensure that the marinade will stick. To infuse the flavors, rub the pork with the minced garlic, achiote paste, oregano, thyme, mustard, soy sauce, and salt and pepper. Place the pork leg in the refrigerator and allow it to marinate for at least 6 hours, or overnight for the best results.
2. Make the Marinade: In a blender, combine the white wine, tomatoes, onion, sweet pepper, celery, and cilantro. Blend until smooth to create a rich marinade. This will tenderize the pork and provide a deep flavor base.
3. Marinate the Pork: Once the pork is seasoned, pour the marinade over it and ensure the meat is evenly coated. Cover and refrigerate it for at least 6-8 hours, or overnight. The longer the pork marinates, the more flavorful and tender it will become.
4. Roast the Pork: Preheat your oven to 250°C (480°F). After marinating, remove the pork leg from the fridge and season with more salt and pepper if needed. Place the pork in a roasting pan, cover it with aluminum foil, and roast for 1 hour and 45 minutes. This slow cooking method will help retain the meat’s moisture and flavor.
5. Finish the Roast: After 1 hour and 45 minutes, uncover the pork and roast for another 15 minutes to achieve a golden, crispy exterior. Meanwhile, pour the remaining marinade into a saucepan and add the heavy cream. Let it simmer on low heat until the sauce thickens into a creamy consistency.
6. Serve the Pierna Mechada: Once the pork is cooked and golden, remove it from the oven. Slice or carve the pork into pieces and drizzle with the rich cream sauce. Serve the pork with your favorite sides and enjoy the flavors of Guatemala with a modern twist.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest