Enchiladas de Cochinita Pibil

Ingredients

Achiote paste

3 tablespoons

Orange juice

1 cup

Lime juice

1/4 cup

Garlic

3 cloves, minced

Cumin

1 teaspoon

Oregano

1 teaspoon

Salt

1 teaspoon

Pork shoulder

2 pounds

Corn tortillas

12

Red onion

1, thinly sliced

Fresh cilantro

1/2 cup, chopped

Queso fresco

1 cup, crumbled

Avocado

1, sliced

Instructions

1. In a blender, combine the achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, and salt. Blend until the mixture is smooth to create your marinade.
2. Place the pork shoulder in a slow cooker. Pour the marinade over the pork, ensuring it is thoroughly coated. Cover and cook on low heat for 6-8 hours, or until the pork is tender and easily shreds with a fork.
3. Using two forks, remove the pork from the slow cooker and shred it. Set the shredded pork aside. Do not discard the remaining marinade in the slow cooker.
4. Preheat the oven to 350°F (175°C).
5. In a dry skillet or on a griddle, warm the corn tortillas until they become pliable.
6. Fill each warmed tortilla with the shredded pork. Roll each tortilla tightly and place them seam-side down in a baking dish.
7. Pour any remaining marinade from the slow cooker over the enchiladas. This will add additional flavor and keep them moist during baking.
8. Bake the enchiladas in the preheated oven for 15-20 minutes, until they're heated through.
9. Serve the enchiladas hot, topped with thinly sliced red onion, chopped cilantro, crumbled queso fresco, and sliced avocado. Enjoy the rich, authentic flavors of this traditional Mexican dish.