Tacos de Cochinita Pibil

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Tacos de Cochinita Pibil (Mexican - Main Course) Recipe

Tacos filled with the tender and flavorful slow-roasted pork known as cochinita pibil, typically accompanied by pickled onions and a splash of citrus juice. They are a Yucatecan specialty with a unique blend of flavors.
Ingredients:
  • Pork Shoulder - 2.2 lbs (1 kg)
  • Achiote Paste - 3.5 oz (100 g)
  • Orange Juice - 8 fl oz (1 cup)
  • Lime Juice - 4 fl oz (1/2 cup)
  • Garlic Cloves - 6
  • Red Onion - 1
  • Salt - 2 tsp
  • Cumin Powder - 1 tsp
  • Oregano - 1 tsp
  • Vinegar - 4 fl oz (1/2 cup)
  • Corn Tortillas - 12
  • Pickled Red Onions - -
Instructions
  • Preheat oven to 325°F (160°C).
  • In a blender, combine achiote paste, orange juice, lime juice, garlic, red onion, salt, cumin, and oregano. Blend until smooth.
  • Place pork shoulder in a large oven-safe baking dish. Cover the pork with the achiote paste mixture and rub it in well.
  • Cover the dish with foil and bake for 3-4 hours or until the pork is fall-apart tender.
  • Remove the pork from the oven and shred it with two forks.
  • In a small bowl, whisk together vinegar and salt. Add sliced red onions and let them marinate for 5-10 minutes.
  • Heat tortillas on a griddle or in a dry pan until soft and pliable.
  • To assemble tacos, place a spoonful of cochinita pibil on each tortilla and top with pickled red onions.
  • Squeeze some lime juice over the top and serve.

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