I love Mexican food, who doesn´t?? I am lucky enough to have friends living in Mexico so I try to visit them once a year and eat all sort of their yummy food being tacos my top choice.
One of my favorites is Cochinita Pibil. Traditionally made with pork rubbed in Achiote paste, marinated in orange juice and wrapped in banana leaves.
I have adapted the traditional recipe and made it easier to cook at any home kitchen. I use a combination of lime and orange juice, vinegar and herbs.
It is often served over rice but I prefer to use delicious corn tortillas! Some people like to add cheese or guacamole, I keep it simple and
traditional with just pickled red onions and a touch of cilantro. YUUUUUM!!!
cochinita Pibil Tacos
- 100 gr achiote paste, such as El Yucateco
- 50 ml fresh lime juice
- 100 ml fresh orange juice
- 100 ml white vinegar
- 1 tbsp. dried oregano
- 1 tsp. cumin
- 1 habanero pepper, seeded
- 8 tbsp olive oil
- 2 tsp himalayan salt
- black pepper
- 1,5 kg boneless pork shoulder, cut into 3 pieces
- 1 white onion, sliced
- Corn tortillas, warmed, for serving
- Roughly chopped cilantro and lime wedges, for serving
- 1 red onion, thinly sliced
- 250 ml water
- 100 ml red vinegar
- 1 tbsp sugar
- 1 spring of thyme
- Preheat oven to 200ºC
- Season pork with salt and pepper.
- Combine achiote paste, lime and orange juice , olive oil, oregano, cumin, vinegar, habanero pepper and salt in a blender and mix until smooth.
- Cover an oven tray with foil paper, add pork, white onion and achiote mix. Fold with foil paper and cook for 3h until pork is tender, should shred apart easily with a fork.
- In a bowl, mix pickled onions ingredients. Cover and refrigerate.
- Unwrap and transfer pork to a cutting board, shred and transfer to a pan. Stir in 250 ml of cooking liquid from the tray and cook over low heat for 20 min.
- To serve, warm or toast the corn tortillas, add pork, top with pickled onions and cilantro. Serve with lime wedges.