Prepare these homemade golden cochinita pibil tacos, with a delicious combination of spices like achiote, pepper, oregano, and cinnamon; bathed in a spicy tomato sauce with habanero chili, accompanied by cream and cheese. Fascinating!
2 guajillo chiles, For the marinade, hydrated and deveined
1 ancho chile, For the marinade, hydrated and deveined
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 pieces
2 banana leaves, sauteed
18 corn tortillas
vegetable oil
1 kilo tomatillo, for the sauce
1/4 onions, for the sauce
2 cloves garlic, for the sauce
3 Habanero chiles, for the sauce
1 cup chicken broth, for the sauce
1 teaspoon oregano, for the sauce
1 tablespoon vegetable oil, for the sauce
salt and pepper, for the sauce
sour cream
queso fresco
red onion
avocado
Habanero chile
Preparation
4h 30 mins
2h 30 mins
Low
Preheat the oven to 180°C.
For the marinade, in a molcajete, crush the garlic with the guajillo chili, the ancho chili, add the coarse pepper, cumin, white pepper, oregano, cinnamon, ground clove, achiote, orange juice, vinegar, and salt. Set aside.
Place the banana leaves in a baking dish, add the meat, and cover with the previous preparation. Marinate for 2 hours in the refrigerator.
Remove the meat from the refrigerator and cover with more banana leaves. Bake for 2 hours or until the meat is cooked and tender.
Remove from cooking and shred the meat using two forks. Let it cool.
Place a bit of cochinita in each tortilla, roll up, and secure the tacos with a wooden toothpick if necessary.
Fry the tacos in hot oil over medium heat until golden brown and drain on paper towels.
For the sauce, heat the oil in a pot over medium heat and fry the tomatoes, onion, garlic, and chilies until softened. Add the chicken broth, oregano, and cook for 20 minutes until the liquid drains almost completely. Let it cool slightly.
In a molcajete, grind the previous preparation until you have a homogeneous sauce. Pour into a small pot, season with salt and pepper, and cook for 10 more minutes.
Serve the tacos drenched in sauce, garnish with cream, cheese, red onion, avocado, and habanero chili.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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