Recipe courtesy of OneTaco

Taco Yucateco

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  • Level: Intermediate
  • Total: 2 hr 45 min (includes marinating time)
  • Active: 1 hr 20 min
  • Yield: 6 servings
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Ingredients

Marinade:

1 1/2 cups orange juice

1/2 cup lime juice 

3 1/2 ounces annatto (achiote) 

1 tablespoon apple cider vinegar 

1 tablespoon dried oregano 

1 tablespoon whole black pepper 

1 tablespoon salt 

1/2 teaspoon ground cumin 

3 cloves garlic 

1/2 onion 

Cochinita Pibil:

4 pounds pork butt

1 banana leaf 

Pickled Red Onions:

1 habanero pepper, seeded and chopped

1 red onion, julienned 

6 1/4 ounces sour orange juice 

1/4 teaspoon salt 

1/4 teaspoon black pepper 

1/4 teaspoon dried oregano 

Beans:

1 quart dried whole black beans, rinsed

3 cloves garlic 

1 1/2 onions, quartered

2 ounces canola oil

Corn Tortilla:

1 cup corn masa, such as Maseca

Directions

Special equipment:
a pressure cooker and a tortilla press
  1. For the marinade: Mix the orange juice, lime juice, annatto, vinegar, oregano, black pepper, salt, cumin, garlic and onion in a blender.
  2. For the cochinita pibil: Remove some fat off the pork butt and cut into 3- to 4-inch square chunks.
  3. Cut the banana leaf in to 5 to 6 pieces. Cover the inside of a pressure cooker with the banana leaves. Put the pork chunks in the pressure cooker and cover with the banana leaves. Cover the pork with the marinade and cook on medium-low pressure until the meat can be shredded with a fork, about 1 1/2 hours.
  4. For the pickled red onions: Mix the habanero, onion, orange juice, salt, pepper and oregano in a bowl and let it rest for at least 1 1/2 hours.
  5. For the beans: Fill a pot with 6 quarts of water and add the beans, garlic and 1/2 onion. Boil for 40 minutes to 1 hour, moving the beans every 10 minutes.
  6. Cook the remaining onion in a skillet for 5 minutes. Add the caramelized onions to the beans and blend.
  7. For the corn tortilla: Mix together the masa and 3/4 cup hot water until thoroughly combined. Shape into balls about the size of a golf ball.
  8. Using a tortilla press, place each masa ball in between two sheets of plastic wrap and press.
  9. Heat a pan over medium-high heat. Add a tortilla and cook for about 30 seconds; flip and cook for another 30 seconds.
  10. To assemble the taco: Put a full spoon of the black beans on a warm tortilla, then top with the cochinita pibil and finish with 3 to 4 pieces of pickled red onions.