Chefs Binge · Latin American · Serves 5 servings
Cochinita Pibil Tacos
Cochinita pibil: pork shoulder marinated in citrus juice and achiote, then cooked slowly until it shreds, served in small corn tortillas.
Prep
10 min
Cook
4 hrs
Total
4 hrs 10 min
Serves
5 servings
Per serving
911 kcal
Ingredients
For Chochinita Pibil Tacos
1.5 kg Pork Shoulder - cut into 4 pieces (ribs, belly, or any other part with fat can also be used)
500 ml Mixed Citrus Fruit Juice - (prepared from 2 grapefruits, 3 limes, and 4 oranges)
920 ml Vegetable Stock
6 Garlic Cloves - minced
Red Recado Spice Blend - recipe below
4 Chilli Peppers - (traditionally Tabasco, you can use birds eye or other type of chilli)
25 Small Corn Tortillas - to serve
Red Recado (Achiote Paste) Spice Blend
3 tbsp Ground Annatto Seeds
1 tbsp Oregano
2 tsp Salt
1 tsp Ground All Spice
1 tsp Ground Cloves
1 tsp Black Pepper
1 tsp Ground Cumin
½ tsp Cinnamon
Pickled Red Onion
2 Red Onions, medium-size - sliced
60 ml Mixed Citrus Fruit Juice
Equipment
Slow Cooker · Spice Blender · Meat Claws
Method
1
Preparing the Spice Blend. While you can buy pre-ground spices, I always recommend using a spice grinder to finely grind all the ingredients for the Red Recado spice blend.
2
Setting the Slow Cooker. In a slow cooker, combine the spice blend with the fruit juice (reserve 60 ml for the pickled onion) and vegetable stock. Add the pork shoulder, the minced garlic and the chilli peppers, making sure everything is well coated.
3
Cooking the Pork. Place the lid on the slow cooker and set to cook on low for 8 hours or 4 hours, on the high setting, or until the pork is tender and can be easily pulled apart.
4
Shredding the Pork. Once done, transfer the pork from the slow cooker and shred it using two forks. Then, mix the shredded meat with some of its cooking juices.
5
Assembling the Tacos. Layer shredded pork on a tortilla. Top with pickled red onion, chopped coriander, and any other preferred toppings. Serve and enjoy!
6
Preparing the Pickling Liquid. In a small saucepan, mix together the fruit juice, white wine vinegar, and sugar. Bring the mixture to a boil, then remove from heat.
7
Pickling Onions. Add diced red onion to the pot and cover with a lid. Let it sit for a minimum of 30 minutes.
8
Cool and store. Transfer the pickled onions to a jar and store in the refrigerator until ready to use.
Chef’s notes
- Topping Variations: You can enhance your tacos with a variety of toppings. Think of adding sliced jalapeños, crumbled queso fresco, or a squeeze of fresh lime for added zing!
- Serving: These tacos pair beautifully with a side of guacamole, fresh salsa, or a cooling crema to balance out the spices.
- Pickled Red Onion: The longer you allow the onions to pickle, the more pronounced their flavour will become. For best results, try pickling them a day in advance.
- Storing Leftovers: The shredded pork can be stored in the refrigerator for 3-4 days. It also freezes well. If freezing, ensure it's cooled completely and stored in an airtight container.
- Reheating: When reheating the pork, do it slowly and add a bit of stock or water to prevent it from drying out.
- Tortilla Choice: Corn tortillas are traditional and gluten-free, but if you prefer, flour tortillas can be used. Warm them briefly on a frying pan or directly over a flame for added flavour.
Per serving Calories 911 kcal · Protein 55.5 g · Carbs 68.5 g · Fat 46.5 g · Saturates 16.2 g · Fibre 9.6 g · Sugar 6.7 g · Sodium 1224 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/cochinita-pibil-tacos
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