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Gabriela

Gabriela Morales

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Cochinita Pibil Tacos in Green Sauce

4 h 30 min
2 h 30 min
Easy
137
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Prepare these homemade cochinita pibil tacos, with a delicious combination of spices such as achiote, pepper, oregano and cinnamon; covered in a spicy tomatillo sauce with habanero pepper, served with sour cream and cheese. Fascinating!
Learn more about Gabriela Morales

Ingredients

6 servings
  • 2 cloves of garlic For the marinade (roasted)
  • 2 pieces of guajillo chili pepper For marinade, hydrated and deveined
  • 1 piece of ancho chili pepper For marinade, hydrated and deveined
  • 3 pieces of allspices For the marinade
  • 1/2 teaspoonful of cumin For the marinade
  • 1/2 teaspoonful of White pepper For the marinade
  • 1 teaspoonful of oregano For the marinade
  • 1/2 teaspoonful of ground cinnamon
  • 1/4 of teaspoonful of ground clove
  • 100 grams of achiote
  • 1 Cup of orange juice
  • 1/4 of Cup of White vinegar
  • 1/4 of teaspoonful of sea salt For the marinade
  • 1 kilo of pork pulp cut into pieces
  • 2 pieces of banana leaf passed through flame
  • 18 pieces of Corn tortillas
  • enough of vegetable oil
  • 1 kilo of tomato for the sauce
  • 1/4 of piece of onion for the sauce
  • 2 cloves of garlic for the sauce
  • 3 pieces of habanero pepper for the sauce
  • 1 Cup of chicken soup for the sauce
  • 1 teaspoonful of oregano for the sauce
  • 1 tablespoon of oil for the sauce
  • to taste of salt and pepper for the sauce
  • to taste of sour cream
  • to taste of fresh cheese
  • to taste of red onion
  • to taste of avocado
  • to taste of habanero pepper

    Preparation

    Preheat the oven to 180 ° C. (392 °F)
    For the marinade, in a molcajete or mortar crush the garlic with the guajillo chile, the ancho chile, add the whole black pepper, the cumin, the white pepper, the oregano, the cinnamon, the ground clove, the achiote, orange juice, the vinegar and salt. Reserve.
    Place the banana leaves in a baking dish, add the meat and cover with the previous preparation. Marinate 2 hours in refrigeration.
    Remove the meat from refrigerator and cover with more banana leaves. Bake for 2 hours or until the meat is done and soft.
    Remove from cooking and shred the meat with two forks. Chill.
    Place a little cochinita in each tortilla, roll and secure the tacos with a wooden stick if necessary.
    Fry the tacos in hot oil over medium heat until browned and drain on absorbent paper.
    For the sauce, heat the oil in a saucepan over medium heat ands saute the tomatoes, onion, garlic and chilies until softened. Add the chicken broth, oregano and cook for 20 minutes until the liquid drains almost completely. Cool slightly
    In a molcajete or mortar, grind the previous preparation until you have a homogeneous sauce. Pour into a saucepan, season with salt and pepper and cook for 10 more minutes.
    Serve the tacos covered in sauce, garnish with sour cream, cheese, red onion, avocado and habanero pepper.

    PRESENTATION

    In an extended plate, served with cream and cheese.

    TIPS

    Don't add too much garlic, as it could make the marinade bitter. You can add pork rib to the cochinita to give it more flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    446
    kcal
    22%
    Carbohydrates
    35.3
    g
    12%
    Proteins
    49.5
    g
    99%
    Lipids
    11.6
    g
    18%
    Fiber
    2.0
    g
    4.0%
    Sugar
    15.5
    g
    17%
    Cholesterol
    128
    mg
    43%
    Esha
    Rate this tip
    Ratings (2)
    Abel Torres
    11/09/2018 03:51:44
    Se ve muy delicioso, solo me falta cocinarlo.
    Mariana Pozos B
    07/08/2018 22:45:29
    Mis respeto para quien elaboró esta receta taaan completa, tan detallada y tan mexicana.. gracias!

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