Cochinita pibil is a traditional dish from the Yucatán Peninsula in Mexico prepared by marinating a suckling pig in achiote and orange juice and burying it in a stone-lined pit. The tender slow-roasted pork is pulled and served in tacos topped with pickled red onions. Prepare these mouthwatering cochinita pibil tacos dorados at home with this easy recipe featuring a Habanero green salsa for a spicy touch!
2 guajillo chiles, trimmed, seeded, and rehydrated, for the marinade
1 ancho chile, trimmed, seeded, and rehydrated, for the marinade
3 allspice berries, for the marinade
1/2 teaspoons cumin, for the marinade
1/2 teaspoons white pepper, for the marinade
1 teaspoon oregano, for the marinade
1/2 teaspoons cinnamon powder
1/4 teaspoons ground cloves
100 grams achiote
1 cup orange juice
1/4 cups white vinegar
1/4 teaspoons coarse salt, for the marinade
1 kilo pork chump, cut into chunks
2 banana leaves, roasted
18 corn tortillas
some vegetable oil
1 kilo tomatillo, for the salsa
1/4 onions, for the salsa
2 cloves garlic, for the salsa
3 Habanero chiles, for the salsa
1 cup chicken broth, for the salsa
1 teaspoon oregano, for the salsa
1 tablespoon vegetable oil, for the salsa
salt and pepper, for the salsa
sour cream
queso fresco
red onion
avocado
Habanero chile
Preparation
4h 30 mins
2h 30 mins
Easy
Preheat oven to 356 °F.
For the marinade: In a molcajete, crush garlic, guajillo chile, ancho chile, allspice berries, cumin, white pepper, oregano, cinnamon, ground clove, achiote, orange juice, vinegar, and salt. Set aside.
Place banana leaves in a baking dish. Add meat and pour over the marinade. Marinate for 2 hours in refrigeration.
Remove meat from refrigeration. Cover with more banana leaves. Bake for 2 hours or until meat is cooked through and soft.
Remove from baking. Shred using two forks. Cool.
Place a bit of cochinita on each tortilla. Roll up and secure tacos with wooden toothpicks if needed.
Fry tacos in hot oil over medium heat until brown. Pat dry with paper towels.
For the green salsa: Heat oil in a pot over medium heat. Fry tomatillos, onion, garlic, and chiles until soft. Add chicken broth and oregano. Cook for 20 minutes until liquid reduces almost completely. Cool slightly.
For the green salsa: Heat oil in a pot over medium heat. Fry tomatillos, onion, garlic, and chiles until soft. Add chicken broth and oregano. Cook for 20 minutes until liquid reduces almost completely. Cool slightly.
In a molcajete, crush the previous preparation to a homogenous sauce. Pour into a small pot. Season with salt and pepper. Cook for 10 more minutes.
Serve cochinita pibil tacos dorados. Spoon over green salsa. Garnish with cream, cheese, red onion, avocado, and Habanero chile.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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