Tender, slow-roasted pork marinated in a bright, earthy achiote and citrus sauce. Shredded and served on warm corn tortillas with tangy pickled red onions, this is a taste of the Yucatán Peninsula.
Prep25 min
Cook240 min
Servings4
Serving size: 3 tacos
1316cal
72gprotein
81gcarbs
79g
Ingredients
3 lb Pork Shoulder (Boneless, also known as Boston butt)
3.5 oz Achiote Paste
1 cup Orange Juice (Freshly squeezed. Sour orange juice is traditional.)
Quick, tangy, and vibrant pickled red onions that add a pop of flavor to tacos, salads, and sandwiches. Ready in under 30 minutes, this simple recipe is a must-have condiment in your fridge.
Intensely spicy and smoky, this authentic salsa gets its deep flavor from charring habaneros, tomatoes, and garlic. A fiery, vibrant condiment perfect for tacos, grilled meats, or brave chip-dippers. Handle with care!
About Cochinita Pibil Tacos, Pickled Red Onions and Roasted Habanero Salsa
Melt-in-mouth cochinita pibil tacos with tangy pickled onions and spicy habanero salsa. A soul-satisfying feast!
This mexican_american dish is perfect for dinner. With 1370.41 calories and 73.11g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tsp Salt (Divided)
2 piece Banana Leaves (Large pieces, thawed if frozen)
1 pc Red Onion (Large, for pickling)
1 pc Habanero Pepper (Optional, thinly sliced for pickled onions)
12 pc Corn Tortillas (For serving)
0.25 cup Cilantro (Freshly chopped, for garnish)
Instructions
1
Prepare the Pickled Red Onions
Thinly slice the red onion and place it in a non-reactive bowl. If using, add the thinly sliced habanero pepper.
Pour 1/2 cup of lime juice over the onions and sprinkle with 1/2 tsp of salt.
Toss well to combine. Set aside to pickle for at least 30 minutes while you prepare the pork. The onions will soften and turn bright pink.
2
Create the Achiote Marinade
In a blender, combine the achiote paste, orange juice, the remaining 1/4 cup of lime juice, white vinegar, garlic cloves, Mexican oregano, cumin, black pepper, and the remaining 1.5 tsp of salt.
Blend for 1-2 minutes until the mixture is completely smooth and forms a vibrant, brick-red paste.
3
Marinate the Pork
Pat the pork shoulder dry with paper towels and cut it into 3-4 large, uniform chunks.
Place the pork in a large bowl or baking dish. Pour the marinade over the pork and use your hands (preferably gloved) to rub it thoroughly into every crevice.
Cover the dish tightly and refrigerate for at least 4 hours, but preferably overnight (12-24 hours) for the deepest flavor penetration.
4
Prepare for Roasting
Preheat your oven to 325°F (160°C).
If using banana leaves, briefly pass them over a gas flame or a hot, dry pan for a few seconds per side. This makes them pliable and aromatic.
Line a Dutch oven or a deep baking dish with the banana leaves, overlapping them to create a sealed parcel. Place the marinated pork and all the marinade in the center.
Fold the banana leaves tightly over the pork to enclose it completely. Cover the dish with a heavy, tight-fitting lid or two layers of heavy-duty aluminum foil to trap the steam.
5
Slow-Roast the Pork
Place the dish in the preheated oven and roast for 4 hours.
The pork is done when it is exceptionally tender and falls apart easily with a fork. The internal temperature should read 200-205°F (93-96°C).
6
Shred and Assemble Tacos
Carefully remove the dish from the oven and let the pork rest in its wrapping for 15-20 minutes.
Unwrap the pork and transfer it to a large bowl. Using two forks, shred the meat. Skim any excess fat from the top of the pan juices.
Pour about half of the flavorful pan juices over the shredded pork and toss to combine, adding more as needed to keep it moist.
Warm the corn tortillas in a dry skillet or over an open flame until soft and pliable.
To assemble, pile a generous amount of shredded pork onto each warm tortilla. Top with a spoonful of pickled red onions and a sprinkle of fresh cilantro. Serve immediately.
32cal
0gprotein
7gcarbs
0gfat
Ingredients
1 large red onion (thinly sliced)
1 cup apple cider vinegar
1 cup water
2 tbsp granulated sugar
1.5 tsp kosher salt
1 tsp black peppercorns
2 pcs garlic cloves (peeled and lightly smashed)
Instructions
1
Prepare the Onions: Using a sharp knife or a mandoline for best results, slice the red onion into thin, uniform rings (about 1/8-inch thick). Tightly pack the sliced onions into a clean 16-ounce (pint-sized) glass jar. This step should take about 5 minutes.
2
Create the Pickling Brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Add the black peppercorns and smashed garlic cloves. Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally until the sugar and salt are fully dissolved. This process takes about 3-5 minutes.
3
Combine and Pickle: Carefully pour the hot brine over the sliced onions in the jar, ensuring they are completely submerged. Use a spoon to gently press the onions down into the liquid. Tap the jar on the counter a few times to release any trapped air bubbles. This should take about 2 minutes.
4
Cool and Refrigerate: Let the jar sit at room temperature for 20-30 minutes to cool down. Once cooled, screw the lid on tightly and transfer the jar to the refrigerator. The onions are ready to eat in as little as 30 minutes, but their flavor and vibrant pink color will intensify after a few hours or overnight.
8 pcs Habanero Peppers (Stems removed, wear gloves when handling)
4 pcs Roma Tomatoes (Medium-sized)
0.5 pcs White Onion (Medium, peeled and halved)
5 cloves Garlic (Unpeeled)
0.25 cup Cilantro (Freshly chopped, packed)
2 tbsp Lime Juice (Freshly squeezed from about 1 lime)
1 tsp Salt (Or to taste)
3 tbsp Water (As needed for blending)
Instructions
1
Roast the Vegetables
Heat a dry cast-iron skillet or comal over medium-high heat. Ensure good ventilation as the peppers can release potent fumes.
Place the habaneros, tomatoes, and onion half on the hot surface.
Roast for 8-10 minutes, turning occasionally with tongs, until the vegetable skins are blistered and blackened in spots and they have softened.
Add the unpeeled garlic cloves to the skillet during the last 3-4 minutes of roasting. Cook until fragrant and soft to the touch.
2
Cool and Prepare for Blending
Carefully remove all roasted vegetables from the skillet and transfer them to a bowl. Let them cool for 5-10 minutes, until safe to handle.
Once cooled, squeeze the soft, roasted garlic from its papery skin; discard the skins.
For a smokier flavor, leave the charred skins on the tomatoes. For a cleaner taste, you can peel them off.
3
Blend the Salsa
Transfer the roasted habaneros, tomatoes, onion, and peeled garlic to a blender or food processor.
Add the chopped cilantro, fresh lime juice, and salt.
Pulse the mixture in short bursts until it reaches your desired consistency. For a chunky salsa, pulse 5-6 times. For a smoother salsa, blend for longer.
If the salsa is too thick, add water one tablespoon at a time until it blends smoothly.
4
Rest, Taste, and Serve
Pour the salsa into a serving bowl. Taste and adjust seasoning, adding more salt or lime juice if needed.
For the best flavor, let the salsa rest at room temperature for at least 20-30 minutes to allow the flavors to meld.
Serve with tortilla chips, tacos, grilled chicken, or fish.
