Cochinita Pibil Tacos
PREP TIME 30 minutes
COOK TIME 4.5 hours
TOTAL TIME 5 hours
Serving Size: 276g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Roasted Tomato Gourmet Pasta Sauce
Bring the Yucatan to your home using ZENB Roasted Tomato Gourmet Pasta Sauce, pork and a spicy salsa verde. These tacos are a good source of protein, and can feed a crowd!
- 2 pounds boneless pork shoulder, trimmed, cut into 2 pieces
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 carton (15.5 ounces) ZENB Roasted Tomato Sauce, divided
- 2 limes, juiced
- 1 large orange, juiced
- 1 small onion, coarsely chopped
- 4 cloves garlic
- 1 tablespoon achiote paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 3 banana leaves, thawed, rinsed
- 3 limes, juiced
- 1 ripe avocado
- 1 small shallot, coarsely chopped
- 1 small clove garlic
- ½ to 1 serrano chile pepper, seeded, coarsely chopped
- ½ cup loosely packed cilantro leaves
- ¼ cup mint leaves
- ½ teaspoon kosher salt
- 1/4 cup water
- 16 corn tortillas, warmed
- 1/2 cup crumbled queso fresco
- 2 limes, cut into wedges
- fresh cilantro sprig
For the pork: Season pork evenly with salt and pepper. Blend all marinade ingredients until smooth. Place pork and marinade in large sealable plastic bag; remove air to seal. Massage bag to ensure all surfaces are well coated. Refrigerate at least 1 hour and up to overnight.2.
Preheat oven to 300°F. Line Dutch oven with banana leaves, leaving a 6-inch over hang on all sides. Add pork and marinade to pot. Fold leaves over top of pork; cover tightly with lid. Bake 4 hours or until pork is fork tender.3.
Let pork cool slightly. Coarsely shred with two forks. Combine pork with liquid in the pot; keep warm.4.
For the salsa verde: Add all ingredients to blender jar. Blend until smooth.5.
Serve pork as a taco bar with tortillas, cheese, lime wedges, fresh cilantro sprigs and salsa verde.
Conchinita Pibil is a classic Mexican dish from the Yucatan region. Whole pigs are typically rubbed in an achiote seasoning paste and roasted in a hole in the ground lined with hot stones and banana leaves.
Achiote paste, or annatto seed paste, is a seasoned Mexican condiment sold in small blocks usually incorporated as part of a marinade for proteins. It is available in Hispanic grocery stores and online.
Banana leaves are available in the freezer section of Hispanic and Asian grocery stores. Thaw and gently rinse each leave before using.
Serve the tacos with pickled onions for an easy garnish.
Combine 1 cup each white vinegar and water, 1 tablespoon each sugar and kosher salt and 1/2 teaspoon each of dried oregano and pepper corns in small saucepan. Bring mixture to a boil; cool slightly. Pour mixture into a large heat-proof bowl. Add one large sliced red onion to the brine. Let the mixture cool to room temperature. Store tightly covered in the refrigerator for up to 1 week.
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