Pork Adobo Honey Peru Cochinita And Flour Tortillas

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.

Preheat oven to 500°F (260°C).

Rub the pork shoulder with garlic and Peruvian spice blend.

Place the pork on a rack and roast in the oven at 500°F until it gets nice color.

Prepare a cast iron pot by lining it with banana leaves.

Chop up a red onion and add it to the pot.

Chop and slice a lime, adding it to the pot as well.

Pour in water or chicken stock into the pot.

Cover the pot with more banana leaves and place the lid on top.

Bake in the oven for 4-5 hours until the meat is tender and the bone slides out easily.

Shred the cooked pork and set it aside.

For the tortillas, mix 340 grams of all-purpose flour, 65 grams of clarified butter, 175 grams of warm water, and a generous pinch of salt in a bowl to form the dough.

Let the tortilla dough rest for about 10 minutes.

Dust the surface with flour and flatten a ball of dough into a disc, rolling it out into a circle.

Heat a cast iron skillet with a tiny bit of canola oil, wiping off the excess.

Place the rolled tortilla onto the skillet and cook until bubbles form, then flip it over.

Once cooked, transfer the tortilla to a towel to keep warm.

Prepare the tomatillo crema by mixing tomatillo salsa with sour cream.

Assemble the dish by placing the shredded pork in a tortilla, topping with tomatillo crema and fresh greens.

Cooking Techniques

Equipment Needed

Spice Level: