Mexican · Dinner
Slow-Roasted Achiote Pork Tacos
Tacos de Cochinita Pibil
Yucatecan tacos of pork shoulder marinated in achiote and bitter orange, slow-roasted in banana leaf until silky, served on corn tortillas with pickled red onion and habanero salsa.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
4gSugar
5gFiber
680mgSodium
95mgChol
Goes well with
Off-dry RieslingOff-dry Riesling — A crisp, dry white wi...
local
Agua de JamaicaAgua de Jamaica — A refreshing pairing f...
international
Instructions
1
Prep
Whisk achiote paste with orange juice, lime juice, minced garlic, cumin, oregano, and salt until smooth. Toss pork cubes to coat, rest 10 minutes. Slice red onion thinly, combine with lime juice and salt, scrunch with fingers. Chop habanero finely, mix with orange juice and salt. Set all components aside.
2
Sear
Heat oil in a heavy lidded skillet over medium-high heat 1 minute. Add marinated pork and sear 4–5 minutes, turning often, until deeply coloured on all sides.
3
Braise
Add 160ml water, cover, reduce to medium-low. Braise covered 30–35 minutes, stirring every 10 minutes, until pork is fork-tender and sauce thickens to a glaze.
4
Char
While pork braises, char corn tortillas directly over a gas flame or in a dry skillet over medium-high heat 20 seconds per side until dark spots appear and they become pliable. Stack and cover with a clean towel.
5
Shred
Remove skillet from heat. Shred pork in the pan with two forks, mixing it back into the glaze until fully coated.
6
Plate
Divide pork and glaze between warm tortillas. Top each with pickled red onion, fresh cilantro, and a small spoonful of habanero salsa on the side. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork shoulder
- 4 tbsp achiote paste
- 120ml (1/2 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1.5 tsp fine salt
- 2 tbsp neutral oil
- 120g (4.2 oz) red onion
- 1 habanero chile
- 4 corn tortillas
- 2 tbsp fresh cilantro