Tacos de Cochinita
Achiote Pork Tacos
Achiote-and-citrus cochinita pibil gets reheated in its own juices and piled into warm tortillas, then topped with sharp, pickled xnipec to cut the richness of the pork.
Tacos de Cochinita
✦ Antes de Empezar
Before you cook
What if I don't have leftover cochinita pibil on hand?
This recipe assumes you're starting from already-cooked cochinita pibil and its juices — make a batch ahead using the achiote-and-citrus method, then reheat 3 cups gently before assembling. Those juices are what keep the shredded pork moist once it's back in a warm tortilla.
Ingredientes· 13View
Pork & Marinade
- 4 lbsPork Shoulder (Butt)cut into 2-inch chunks
- 3.5 ozAchiote Pasteapprox. 1 package
- 1 cupBitter Orange Juice (Naranja Agria)or sub 1/2 cup lime juice + 1/2 cup orange juice
- 6 clovesGarlicpeeled
- 1 tspMexican Oregano
- 1/2 tspGround Cumin
- 1/2 tspGround Coriander
- 1/4 tspGround Allspiceor whole pimiento de tabasco
- 2 tbspWhite Vinegar
- to tasteSalt & Black Pepper
Baking & Serving
- 2 large sheetsBanana Leavessoftened over flame to wrap meat
- as neededCorn Tortillas
- 1 cupPickled Red Onions (Xnipec)for serving (red onion, habanero, lime)
Instrucciones
5 pasosCalienta la cochinita
Warm the cochinita
Warm the cochinita gently in its own juices so the meat stays moist.
Calienta las tortillas
Warm the tortillas
Heat the tortillas on a comal and keep them wrapped in a cloth.
Rellena las tortillas
Fill the tortillas
Fill each tortilla generously with the warm cochinita.
Agrega el xnipec
Add the xnipec
Top with drained xnipec so the acidic pickled onion contrasts with the rich pork.
Sirve
Serve
Serve immediately with lime wedges and optional habanero salsa.
