Teresa's Recipes
Cochinita Tacos
Experience the rich flavors of Mexico with Cochinita Tacos, a beloved traditional dish originating from the Yucatán Peninsula. This dish features succulent, slow-cooked pork marinated in a vibrant blend of achiote paste, citrus juices, and spices, resulting in a tender meat that melts in your mouth. Served in warm corn tortillas and topped with zesty pickled onions and fresh cilantro, these tacos are a fiesta of flavors that will transport you straight to a bustling Mexican street market.
Ingredients
- 4 pounds, bone-in or boneless Pork shoulder
- 1/2 cup Achiote paste
- 1/2 cup, freshly squeezed Orange juice
- 1/4 cup, freshly squeezed Lime juice
- 6 cloves, minced Garlic
- 1 tablespoon Cumin
- 1 tablespoon, dried Oregano
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 12, warmed Corn tortillas
- 1 cup, chopped (for garnish) Fresh cilantro
- 1 cup (see instructions for preparation) Pickled onions
Dietary Notes
- Servings: 12
- Dish Type: Main Course
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 4 hours
- Calories: 350
- Fat: 15g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a bowl, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper to create a flavorful marinade.
- Place the pork shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the oven to 325°F (165°C).
- Remove the pork shoulder from the marinade and place it in a roasting pan. Reserve the marinade for later use.
- Cover the roasting pan tightly with aluminum foil and roast the pork for 3-4 hours, or until it is tender and easily shreds with a fork.
- While the pork is roasting, prepare the pickled onions. Slice one large red onion thinly and place it in a bowl. In a small pot, combine 1 cup of water, 1 cup of vinegar (white or apple cider), 1 tablespoon of sugar, and 1 tablespoon of salt. Bring to a boil, then pour over the onions. Let them sit for at least 30 minutes.
- Once the pork is cooked, remove it from the oven and let it rest for a few minutes. Then, shred the pork using two forks.
- Pour the reserved marinade into a small saucepan and simmer over low heat for 10 minutes to reduce and thicken.
- Heat the corn tortillas on a griddle or in a dry skillet until warm and pliable.
- To assemble the tacos, place a spoonful of the shredded pork onto each tortilla. Top with pickled onions and fresh cilantro.
- Serve the cochinita tacos warm, drizzled with extra marinade if desired, and enjoy the delicious flavors of Mexico!
Tips
- For a spicier kick, add chopped jalapeños or hot sauce to your tacos.
- You can also serve the tacos with avocado slices or a side of black beans.
- If you prefer a smoky flavor, try adding a teaspoon of smoked paprika to the marinade.