Guisados' Cochinita Pibil Tacos |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Ingredients:
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) |
corn tortillas |
vinegar-pickled onions |
your favorite habanero salsa (the hotter the better!) |
chopped fresh cilantro |
lime wedges |
Directions:
1. 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.
2. 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.
3. Serve with hot corn tortillas and your favorite garnishes.
4. 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.
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