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TACO DE COCHINITA

About

(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


Method:

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.

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