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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
Shred
Remove skillet from heat. Shred pork in the pan with two forks, mixing it back into the glaze until fully coated.
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.