Guisados' Cochinita Pibil Tacos
- Citrus Marinated Pork:
- 2/3 cup lemon juice
- 1/3 cup orange juice
- 1/4 cup white wine vinegar
- 2 tablespoons achiote paste
- 2 pounds pork shoulder
- 10 whole peppercorns
- 6 bay leaves
- 2 cloves garlic
- 1 white onion, diced
- Salt and freshly ground pepper
- Any of your favorite spices (such as 1/2 teaspoon each of cumin, paprika or chili powder)
- Serving Ideas:
- Corn tortillas
- Vinegar-pickled onions
- Your favorite habanero salsa (the hotter the better!)
- Chopped fresh cilantro
- Lime wedges
For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator.
The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready.
Serve with hot corn tortillas and your favorite garnishes.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Guisados
Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Bobby Flay