RECIPE
Cochinita Pibil Tacos
(4 people)
Ingredients:
75 g achiote
3/4 cup sour orange juice
1/2 teaspoon ground black pepper
1/4 piece cinnamon stick
2 cups water
1/2 teaspoon ground cumin
3 cloves
1 tablespoon salt
1/4 cup melted lard
4 roasted plantain leaves
1 Kg of pork loin head
2 habanero peppers, sliced
1 purple onion, sliced
1/4 cup sour orange juice
1/2 teaspoon salt
1/4 teaspoon ground dried oregano
Warm corn tortillas
Taco de Cochinita:
Marinate the meat
1. Oven preheated to 180 ° C
2. Blend achiote with ¾ cup orange juice, pepper, cinnamon, water, cumin, cloves, salt and lard; pour over pork, cover with plastic wrap and marinate refrigerated for 3 hours.
COOK THE MEAT:
3. Line a baking dish with banana leaves, place the meat with the marinade, cover with more banana leaves and aluminum foil. Bake at 180 °C for 2 to 2 ½ hours; remove from the oven. Shred the meat, place it in a pan with the cooking liquid and cook until it thickens.
PREPARE THE HABANERO ONIONS:
4. For the pickled onions, mix the habanero peppers, red onion, remaining orange juice, salt and oregano. Form the tacos with the tortillas, cochinita and pickled onions.