MAKING COCHINITA PIBIL MY NEW FAVORITE TACO

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is often less expensive.

achiote paste

🥗Healthier: smoked paprika + cumin

💰Cheaper: red chili powder

Smoked paprika and cumin can mimic the flavor profile of achiote.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper can be used for wrapping, while foil is more accessible.

Cut pork butt into smaller pieces, avoiding the bone, to increase surface area for marinade.

Prepare marinade by blending together cinnamon, allspice, ground cloves, oregano, bay leaf, cumin, orange juice, lime juice, onion, and achote paste until pasty.

Coat each piece of pork with the marinade and transfer to a heavy bottom Dutch oven pot, arranging to fit.

Cover the pot and let the pork marinate.

Preheat the oven to 350°F.

Prepare pickled onions by slicing a whole onion and two habaneros, mixing with lime juice and salt, and letting it sit to pickle.

Refrigerate the pickled onions until ready to use.

On the second day, reheat the marinated pork in the Dutch oven until falling apart, incorporating the juices.

Prepare corn tortillas by mixing fresh masa with salt and warm water, kneading for about 5 minutes.

Divide the masa into small balls for street taco size tortillas.

Press each ball into a tortilla using a pot, cooking on medium heat until puffed up, flipping to cook both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary