Cochinita pibil tacos
Cochinita pibil is a traditional dish from the Yucatán Peninsula, renowned for its deep, smoky flavors and ancient cooking method. Traditionally, this dish is prepared by marinating pork in achiote and citrus, then wrapping it in maguey leaves and slow-cooking it underground for hours, resulting in a tender, flavorful meat. This recipe is for cooking at home in the oven.
This is our favorite taco, perfect for weekends and gatherings. The marinade and slow-cooking process make even cheaper cuts of pork tender and rich in flavor.
Ingredients
Yields 30 tacos
- cochinita pibil
- pickled onions
- frijoles refritos
- charred red sauce
- corn tortillas
- avocados
Directions
- Warm up the tortillas: heat a non-sticking or cast iron skillet on medium-high until hot (don’t add oil). Warm the tortillas one by one: for about 30 seconds on one side, then for about one minute on the other side, then flip again and cook a bit more, until crispy but still slightly flexible (they shouldn’t be too soft because the meat is very juicy, and they may break).
- Serve all the ingredients — tortillas, avocado, cochinita pibil, pickled onions, frijoles refritos, and charred red sauce — separately, so everyone could assemble the taco of their dreams (this also prevents tortillas to become soaked and break).
Notes & tips
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Avocado | Vegan | January February March April November December | |
| Charred red sauce | Vegan | June July August September | |
| Cochinita pibil | Meat | January February March April November December | |
| Frijoles refritos | Vegan | ||
| Pickled onions | Vegan | ||
| Tortilla | Vegan |
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