Photograph of the finished Tacos de cochinita pibil

Mexico · Taco heo pibil xốt hành habanero

Tacos de cochinita pibil

5 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.6 kg
  • Photograph of Achiote spice Achiote spice 160 g
  • Photograph of Orange Orange 8
  • Photograph of Banana leaves Banana leaves 16 sheets
  • Photograph of Tortilla Tortilla 24
  • Photograph of Habaneros Habaneros 8
  • Photograph of Shallots Shallots 4
  • Photograph of Rice vinegar Rice vinegar 240 ml
  • Photograph of Black beans Black beans 480 g
  • Photograph of Dried oregano leaves Dried oregano leaves 16 g

Method

  1. 1 Mix achiote with sour orange juice and oregano, then marinate the pork shoulder for 12 hours.
  2. 2 Line a cast-iron pot with water at the bottom with banana leaves and place a rack on top of the meat so it rests on the surface of the water.
  3. 3 Simmer the meat in a sealed pot for 4 hours; this is a way to cook the meat using steam instead of a clay pit.
  4. 4 The water at the bottom of the pot mixes with the meat juices that drip down, becoming a rich broth that is then used to mix with the meat.
  5. 5 Tear the meat into pieces and mix it with the broth at the bottom of the pot.
  6. 6 Soak red onions in vinegar and chopped habanero peppers for 1 hour to make xnipec, then arrange them with the meat and black beans.

With an appliance

  • Pressure cooker 2 hr

    Replace step 3: simmer under high pressure for 70 minutes, then release the pressure naturally; keep lining with banana leaves to give the meat a fragrant leaf aroma.

Start cooking