From Pibil to Tacos
Pulled pork tacos made from leftover cochinita pibil, with fresh soft corn tortillas, tomato, avocado and charred tomatillo salsa..
Simmer leftover cochinita pibil in a little stock until heated through, then use two forks to shred apart. Keep warm.
Char tomatillo halves, onion slices and serrano peppers in a lightly oiled skillet. Give that a couple of spins in a blender or food processor along with a little fresh lime, garlic, sea salt and black pepper. Refrigerate.
Cook fresh corn tortillas on a comal or iron skillet.
Load tortillas with pulled pork and garnish with slices of avocado and tomato and dress with tomatillo salsa and sour cream. Serve with charra beans and/or Spanish rice if desired.
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Cochinita Pibil
Cochinita Pibil (ko-cheen-EE-ta pee-BEEL) is a traditional Mexican slow-roasted pork dish from Yucatán. Sort of like BBQ pulled pork, Mayan style.
Adapted from a recipe by Robert Rodriguez
1/2 cup achiote paste
5 cloves garlic
3/4 cup orange juice
juice of 1 lime
4 bay leaves, crumbled
1 teaspoons cumin seeds
1/3 teaspoon true cinnamon
1 teaspoon ground thyme
1 teaspoon dried Mexican oregano
1/2 teaspoon sea salt
1 teaspoons freshly ground black pepper
splash of tequila
splash of vinegar
2 pounds pork butt, cut into 2-inch chunks
1 white onions, sliced 1/2inch thick
2 Roma tomatoes, sliced 1/2inch thick
2 jalapenos, roasted and sliced
Blend the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, pepper vinegar and tequila. Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours.
Char tomatoes, onions and peppers in a skillet over high heat.
Place pork and marinade in a baking dish and arrange charred vegetables over the top.
Seal tightly with foil so that no steam escapes and bake at 300 degrees until fork-tender, about 2 1/2 hours. Allow to rest uncovered about 10 minutes before serving with white rice or freshly made corn tortillas.
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