Photograph of the finished Tacos de cochinita

Mexico · Taco thịt heo om achiote Cochinita

Tacos de cochinita

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

What to get ready

  • Photograph of Pork shoulder Pork shoulder 3.5 lb
  • Photograph of Achiote spice Achiote spice 5.6 oz
  • Photograph of Orange Orange 4
  • Photograph of Lime Lime 4
  • Photograph of Banana leaves Banana leaves 12 sheets
  • Photograph of Tortilla Tortilla 24
  • Photograph of Shallots Shallots 2.4
  • Photograph of Habaneros Habaneros 4
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Dried oregano leaves Dried oregano leaves 0.6 oz

Method

  1. 1 Mix achiote with orange juice, lemon juice, vinegar, and oregano, then marinate the pork shoulder for 12 hours.
  2. 2 Line a cast iron pot with softened banana leaves, then place the meat and all the marinade on top and wrap the leaves tightly around it.
  3. 3 Wrapping the meat tightly in banana leaves allows it to simmer in its own steam for 3 hours without drying out.
  4. 4 Preheat oven to 150 degrees Celsius for 3 hours and 30 minutes, or until the meat separates easily with a fork.
  5. 5 Tear the meat into pieces and mix it with the broth that has been strained to remove the fat.
  6. 6 Soak sliced red onions in vinegar and habanero peppers for 30 minutes, then arrange them with the meat on the tortilla.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 4: high-pressure cooking for 55 minutes, then release the pressure naturally; keep the meat wrapped in banana leaves to infuse it with the aroma of the leaves.

Start cooking