Gabriela Morales

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Cochinita Pibil Tacos in Green Sauce

4h 30 mins
2h 30 mins
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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!
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6 portions
  • 2 cloves garlic, For the marinade (roasted)
  • 2 guajillo chilies, For marinade, hydrated and deveined
  • 1 ancho chili pepper, For marinade, hydrated and deveined
  • 3 allspices, 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 clove
  • 100 grams achiote
  • 1 cup orange juice
  • 1/4 cups white vinegar
  • 1/4 teaspoons sea salt, For the marinade
  • 1 kilo pork pulp, cut into pieces
  • 2 banana leaves, passed through flame
  • 18 corn tortillas
  • enough vegetal oil
  • 1 kilo tomato, for the sauce
  • 1/4 onions, for the sauce
  • 2 cloves garlic, for the sauce
  • 3 habanero peppers, for the sauce
  • 1 cup chicken soup, for the sauce
  • 1 teaspoon oregano, for the sauce
  • 1 tablespoon oil, for the sauce
  • to taste salt and pepper, for the sauce
  • to taste sour cream
  • to taste fresh cheese
  • to taste red onion
  • to taste avocado
  • to taste habanero pepper


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.


In an extended plate, served with cream and cheese.


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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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