Cochinita Pibil Tacos

Name: Cochinita Pibil Tacos
Total time: 60 s
Yield: Serves 8 servings
Ingredients: 3 1/3 lbs pork shoulder or butt with some fat (about 1.5 kg); leaves bay; salt, garlic, and onion; 1 package achiote paste; juice of 2 sour oranges (or substitute with 1/2 cup orange juice mixed with 2 tablespoons lime juice, about 120 ml + 30 ml)

Mayte Ortiz @maytenarvaez

Veracruz México

I serve these tacos with carrots and onions pickled in chili vinegar.

Mayte Ortiz @maytenarvaez

Veracruz México

I serve these tacos with carrots and onions pickled in chili vinegar.

Saved

Ingredients

1 minute

Serves 8 servings

3 1/3 lbspork shoulder or butt with some fat (about 1.5 kg)
leavesbay
salt, garlic, and onion
1 packageachiote paste
juice of 2 sour oranges (or substitute with 1/2 cup orange juice mixed with 2 tablespoons lime juice, about 120 ml + 30 ml)

Saved

Steps

1 minute

1

Rinse the pork and place it in a pot with enough water. Add salt, bay leaves, garlic, and onion.
2

Once the pork is tender, remove the bay leaves and onion.
3

In a blender, combine three-quarters of the achiote paste with the juice of 2 sour oranges (or the substitute) and blend until smooth.
4

Add the blended mixture to the pork and shred the meat using two forks.
5

If needed, add more water and adjust the salt to taste. The meat should be juicy.
6

Let it simmer long enough for the achiote flavor to fully infuse the meat.
7

The meat should have a reddish-orange color. Now you're ready to make your cochinita pibil tacos.