Pibil Tacos
Ingredients
- 1,000 gPork shoulder (cut into large cubes)
- 4 pcGarlic (peeled)
- 150 mlOrange juice
- 100 mlLime juice
- 1 tspCumin ground
- 1 pinchCinnamon ground
- 2 pcClove (crushed)
- 1 tspBlack pepper ground
- 1 tspGray sea salt
- 2 pcRed onion (thinly sliced)
- 100 mlRed wine vinegar
- 1 pcHot chili pepper (chopped)
- 12 pcSoft tortilla (for filling), made from corn
- 100 gAchiote paste (diced)
- 2 pcBanana leaves (cleaned and softened over a flame)
Method
Pork that shreds at the touch of a fork, soaked in an intense red marinade with earthy notes. The acidity of the pink onions provides the necessary zing to cut through the richness of the pork shoulder.
- 1
In a blender, place the garlic, orange juice, lime juice, achiote paste, cumin, cinnamon, cloves, pepper, and salt. Blend until you get a smooth, bright red sauce. The preparation should be liquid but coating.
- 2
Cut the pork shoulder into large 5 cm cubes. Place them in a dish and pour the marinade over. Massage the meat to coat it well. Let it rest in the fridge; the meat needs to absorb the flavors.
- 3
Line a Dutch oven with banana leaves (or parchment paper). Place the meat and its marinade inside. Seal tightly. Bake at 150°C. After 3 hours, the meat should fall apart when pressed.
- 4
Thinly slice the red onions. Mix them with the vinegar and chopped chili. The onion should turn translucent pink and lose its bite while remaining crunchy.
- 5
Take the meat out of the oven. Shred it using two forks directly in its cooking juices. Heat the tortillas in a dry pan until soft. Garnish generously.
Frequently asked questions
How do you get this dish right?
- If you don't have banana leaves, use double foil or parchment paper to trap all the moisture.
- The sauce should be reduced and thick at the end; never throw away the cooking juices, that's where all the flavor is.
How long does this dish keep?
The meat keeps for 3 days in the fridge in its juices. It's even better when gently reheated in a pan.
