Guisados Cochinita Pibil Tacos Recipes

COCHINITA PIBIL

Steps:

• Make a marinade by mixing the annatto paste, orange juice, lemon juice and 1 tablespoon salt in a large nonreactive bowl until well blended.
• Place the pork in the mixture. Line a Dutch oven or casserole with banana leaves, overlapping the leaves and covering the bottom and sides of the pan well.
• Place the marinated pork meat in the banana leaf-lined pan, then pour the remaining marinade over the meat and fold the banana leaves so that the meat is completely covered. For best results, marinate, refrigerated, overnight, or for at least 3 hours.
• Preheat the oven to 250 degrees F.
• Cover and seal the pan with aluminum foil, preferably heavy-duty.
• Bake until the meat is tender to the point of falling apart with a fork, 5 to 6 hours.
• Slice red onion in very thin julienne and place in a small bowl. Combine white vinegar, 1/2 cup water and remaining tablespoon salt in a small saucepan. Bring to a boil, then pour over red onions. Allow to steep for 1 hour, then serve or refrigerate for later.
• To serve as an entree, unwrap the banana leaves and serve right from the pan with refried black beans, white rice and corn tortillas. Don't forget the garnishes of pickled red onions and whole habanero peppers.

GUISADOS' COCHINITA PIBIL TACOS

Steps:

• 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.