Tacos de Cochinita Pibil

2 Instructions

1. 1

   Blend the achiote paste with 3/4 cup naranja agria juice, the water, black pepper, canela, cumin, cloves, 1 tbsp salt, and the melted lard until smooth.

2. 2

   Place the pork in a non-reactive container and pour the marinade over it, turning to coat. Refrigerate for at least 3 hours, ideally overnight.

3. 3

   Pass the banana leaves briefly over an open flame on both sides until they turn bright green and pliable.

4. 4

   Line a deep oven-safe dish with the banana leaves, leaving enough overhang to wrap over the top.

5. 5

   Pour the marinated pork into the lined dish along with all the marinade. Fold the leaves over to enclose, then seal the dish tightly with aluminum foil.

6. 6

   Bake at 180°C (350°F) for 2 to 2 1/2 hours, until the meat shreds easily with a fork.

7. 7

   Meanwhile, combine the sliced habaneros, red onion, the remaining 1/4 cup naranja agria juice, 1/2 tsp salt, and ground oregano in a bowl. Let sit at room temperature for at least 30 minutes.

8. 8

   Shred the cooked pork inside the dish, mixing it with the cooking juices.

9. 9

   Transfer the shredded pork with its juices to a skillet over medium heat and cook until the liquid reduces and thickens slightly.

10. 10

    Serve on warm corn tortillas topped generously with the habanero-pickled red onion.