Lorenza Ávila

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Lorenza Ávila

Cochinita Pibil Tacos

Name: Cochinita Pibil Tacos
Prep time: 150 min
Cook time: 150 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 banana leaves, passed through flame to soften it; 1 1/2 kilos pork leg; 1/2 kilos pork loin back rib; 200 grams annatto paste; 1/2 cups orange juice, sweet; 1/2 cups white vinegar; 1/4 teaspoons cumin powder; 1 teaspoon Dried oregano; 1 teaspoon White pepper; 1/2 teaspoons black pepper; 1/2 teaspoons cinnamon; 5 whole black peppers, ground; 2 cloves garlic, squeezed; 1/2 teaspoons pequin pepper; 1 teaspoon salt; 125 grams lard, melted; 16 tortillas

2h 30 mins

Half

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The cochinita pibil tacos are ideal for a breakfast you stayed awake with friends the day before. Try them and you will see how effective they are.

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Ingredients

8 portions

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Preparation

Cut the meat into pieces of about 5 cm (about 2 inches) and put it in a bowl. Dilute the achiote paste in orange juice and vinegar.

Add the spices and garlic to the orange juice. Pour this liquid over the meat, cover and marinate in refrigeration for at least 5 hours. (Preferably marinate overnight)

Preheat the oven to 165 centigrade (325 F). Hold the banana leaves directly on the fire for a few minutes until they soften.Line a tray (or container) with banana leaves, letting them to stick out of the container enough to wrap the cochinita.

Place the meat and marinade on the leaves and bathe with the melted lard. Fold the ends of the leaves so they do not burn. Cover with aluminum foil.

Bake for 2 hours, or until it is so soft that it almost falls apart. If it's not tender enough, return to the oven for 30 more minutes.

Three hours before serving, prepare the purple onion sauce (see recipe for Purple Onion Sauce in kiwilimon).

Assemble the tacos and put a little purple onion.