Cochinita Pibil Tacos

Name: Cochinita Pibil Tacos
Cook time: 275 min
Total time: 275 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg Pork Shoulder, boneless, cut into large chunks; 300g Pork Belly, cut into large chunks; 100g Achiote Paste; 300ml Bitter Orange Juice, naranja agria; 6 cloves of Garlic, crushed; 2 tsp Mexican Oregano; 1 tsp Ground Allspice; 1/2 tsp Ground Cumin; 1 tsp Pepper (Black), freshly ground; 2 1/2 tsp Kosher Salt; 2 tbsp Pork Lard, manteca; 2 1/2 large leaves of Banana Leaves, about 200 g, passed over a flame to soften; 2 medium Red Onions, thinly sliced; 180ml Bitter Orange Juice, naranja agria; 1 1/2 Habanero Chiles, thinly sliced, to taste; 1 tsp Mexican Oregano; 1 1/2 tsp Kosher Salt; 18 tortilla 12–14 cms of Corn Tortilla; 3 Limes, cut into wedges

Cochinita Pibil is a slow-roasted, achiote-marinated pork that melts into bright, citrusy, slightly spicy shredded meat—perfect tucked into warm tortillas. The pork is wrapped in banana leaf and braised until fall-apart tender, then finished with quick-pickled red onion and a squeeze of lime for a classic Yucatán taco experience.

Cochinita Pibil is a slow-roasted, achiote-marinated pork that melts into bright, citrusy, slightly spicy shredded meat—perfect tu... Show more

Traditional Mexican Recipe

Health Grade

B · Healthy

Rating

4.5

Time

4 hrs30 min

Price

2,72 €

Calories

1037 kcal

meal prep

gluten free

high protein

low sugar

Method

Slice the onions

Thinly slice the Red Onion and the Habanero Chile. Keep the slices fairly even so they pickle at the same pace, and make the habanero as thin as you like depending on how much heat you want in the final tacos.

Marinate and pickle

In a large bowl, toss the sliced Red Onion and Habanero Chile with 180 ml of Bitter Orange Juice, Mexican Oregano, and Kosher Salt. In a second bowl, whisk the Achiote Paste with the remaining 300 ml of bitter orange juice, the Garlic, Ground Allspice, Ground Cumin, Pepper (Black), and Pork Lard until smooth, then coat the Pork Shoulder and Pork Belly thoroughly. Cover both bowls and let them stand for 30 minutes while you move on to the oven and the banana leaves.

Heat the oven

Heat the oven to 160° C. While it heats, pass the Banana Leaves quickly over an open flame or hot burner until they turn glossy and pliable, then wipe them clean with a damp towel.

Wrap and bake

Line a deep roasting pan or baking dish with half of the softened leaves, letting the edges hang over the sides. Add the marinated pork and all of its juices, fold the remaining leaves over the top to make a tight packet, and cover the pan snugly with foil. Bake for 3 hours, until the pork is very tender and pulls apart easily with a fork.

Rest and shred

Take the pork out and let it rest, still covered, for 15 minutes so the juices settle. Then shred the meat with two forks and toss it through the cooking juices in the pan until everything looks glossy and richly seasoned.

Warm tortillas

Warm the Corn Tortilla in a dry skillet over medium-high heat, working in batches, for about 20 seconds per side until soft and lightly speckled. Stack them in a clean towel as you go so they stay hot and flexible.

Build the tacos

Fill each warm tortilla with the shredded pork, top with the pickled onions, and finish with the Lime wedges for squeezing over the top. Serve right away while everything is hot and the tortillas are still soft.