Cochinita Pibil Tacos with Pickled Red Onions

Cochinita Pibil Tacos with Pickled Red Onions ingredients

• 3 lbs, cut into 2-inch chu Pork shoulder (boneless)
• 3.5 oz (100g) Achiote paste
• 1 cup, fresh-squeezed (Sev Orange juice
• 0.5 cup, fresh-squeezed Lime juice
• 5 minced Garlic cloves
• 0.5 tsp Ground cumin
• 1 tsp (Mexican oregano pre Dried oregano
• 0.5 tsp, freshly ground Black pepper
• 1.5 tsp, or to taste Salt
• 2 large, for wrapping Banana leaves (optional)
• 1 large, thinly sliced Red onion
• 1 small, deseeded and minc Habanero pepper
• 0.5 cup, fresh-squeezed Lime juice
• 0.25 cup, fresh-squeezed Orange juice
• 0.25 tsp Salt
• 18 small Corn tortillas
• 0.5 cup, fresh, chopped Cilantro
• 6 Lime wedges

How to make Cochinita Pibil Tacos with Pickled Red Onions

1. **Prepare the Marinade:** In a large bowl, combine the 3.5 ounces of achiote paste, 1 cup of orange juice, 1/2 cup of lime juice, 5 minced garlic cloves, 1/2 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1.5 teaspoons of salt. Whisk vigorously until the achiote paste is fully dissolved and you have a smooth, vibrant orange marinade.
2. **Marinate the Pork:** Add the 3 pounds of pork shoulder chunks to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, allowing the bright flavors to penetrate the meat.
3. **Prepare for Cooking:** Preheat your oven to 325°F (160°C). If using banana leaves, quickly pass them over an open flame or immerse in hot water for a few seconds until pliable; this makes them flexible and less prone to tearing. Line a Dutch oven or a deep baking dish with the banana leaves, allowing them to hang over the edges, creating a 'basket.'
4. **Cook the Cochinita Pibil:** Place the marinated pork and all its marinade into the banana leaf-lined dish. Fold the banana leaves over the pork to completely enclose it, then cover the Dutch oven tightly with its lid or seal the baking dish securely with aluminum foil.
5. **Slow Cook:** Bake in the preheated oven for 3 to 4 hours, or until the pork is absolutely fork-tender and easily shreds. The exact cooking time will depend on the thickness of your pork chunks, so check for tenderness around the 3-hour mark.
6. **Shred the Pork:** Carefully remove the Dutch oven from the oven. Discard the banana leaves (if used). Using two forks, shred the pork directly in the pot, mixing it thoroughly with the rich, flavorful juices that have accumulated. The meat should be falling apart effortlessly. If the sauce seems too thin, you can return it to the stovetop and simmer uncovered for a few minutes until it thickens slightly; keep warm until serving.
7. **Make Pickled Red Onions (Xnipec):** While the pork cooks, prepare the pickled onions. In a small bowl, combine the 1 thinly sliced large red onion, 1 small minced habanero (if using, for a spicy kick), 1/2 cup fresh lime juice, 1/4 cup fresh orange juice, and 1/4 teaspoon salt. Stir well to combine, ensuring the onions are submerged in the liquid. Let it sit at room temperature for at least 30 minutes, or refrigerate for longer, allowing the onions to soften and turn a vibrant pink color.
8. **Warm Tortillas:** When ready to serve, warm the 18 small corn tortillas on a Comal, in a dry skillet over medium heat, or wrapped in a damp paper towel and microwaved until pliable, about 30 seconds for a stack of 6.
9. **Assemble Tacos:** To assemble, place a generous spoonful of the shredded cochinita pibil onto each warm tortilla. Top with a spoonful of the bright, tangy pickled red onions. Garnish with fresh chopped cilantro and serve immediately with extra lime wedges on the side for a burst of freshness.

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