Tacos de Cochinita Pibil (Mexican Pork Tacos)

mexican-tacoscochinitapibil Cochinita Pibil is a traditional Mexican slow-cooked pork dish, marinated in citrus juice and achiote paste. A flavourful must-try. The combination of the juicy, slow-cooked pork and the tangy and flavourful Red Recado marinade make for a truly unforgettable Mexican Street Food experience. For this cochinita taco recipe, you can use pre-purchased small tortillas or wraps to create the perfect handheld delight.

Originating from the Yucatan region of Mexico, Cochinita Pibil Tacos have made a notable mark in the world of authentic Mexican food. Celebrated for their distinctive flavour and preparation technique, these tacos use pork as their star ingredient. Before cooking, the pork gets a rich marination with the Red Recado spice blend. Afterwards, the meat undergoes a slow cooking process for 21 hours, using fruit juices that deeply infuse it with savoury notes. For home application we reduce this time to 4-8 hours in slow cooker.

Delving into the historical roots of Cochinita Pibil Tacos, we find connections tracing back to the ancient Maya civilization. Ingeniously, the Maya devised this dish as a method to preserve pork. They wrapped the meat in banana leaves and spices and slow-cooked it in underground ovens. This time-honoured technique received the name “pibil”, translating to “buried” in Maya. As history unfolded, the Spanish conquistadors brought their culinary influences to the Yucatan. This intermingling of cultures and cooking styles birthed the modern Cochinita Pibil Tacos, which rapidly became a cornerstone of Yucatan cuisine.

For Chochinita Pibil Tacos:
3.3 lbs pork shoulder, cut into 4 pieces, ribs, belly, or any other part with fat can also be used
2 cups mixed citrus fruit juice, prepared from 2 grapefruits, 3 limes and 4 oranges (480 mL)
4 cups vegetable stock (920 mL)
6 cloves garlic, minced

Red Recado Spice Blend:
4 chilli peppers

To Serve:
25 small corn tortillas

Red Recado (Achiote Paste) Spice Blend:
3 Tbsp. ground annatto seeds
1 Tbsp. oregano
2 tsp. sea salt
1 tsp. ground all-spice
1 tsp. ground cloves
1 tsp. black pepper, freshly cracked
1 tsp. ground cumin
½ tsp. ground cinnamon

Pickled Red Onion:
2 red onions, medium-size, diced
⅓ cup white wine vinegar (75 mL)
2.6 oz granulated sugar (75 g)
¼ cup mixed citrus fruit juice

For Cochinita Pibil Tacos:
While you can buy pre-ground spices, I always recommend using a spice grinder to finely grind all the ingredients for the Red Recado spice blend.

In a slow-cooker, combine the spice blend with fruit juice (reserve ¼ of a cup for pickled onion) and vegetable stock. Add the pork shoulder, ensuring it's well-coated with the mixture.

Place the lid on the slow cooker and set to cook on low for 8 hours or 4 hours, on the high setting, or until the pork is tender and can be easily pulled apart.

Once done, transfer the pork from the slow cooker and shred it using two forks. Then, mix the shredded meat with some of its cooking juices.

Layer shredded pork on a tortilla. Top with pickled red onion, chopped cilantro or parsley and any other preferred toppings. Serve and enjoy.

For the Pickled Red Onion:
In a small saucepan, mix together the fruit juice, white wine vinegar and sugar. Bring the mixture to a boil, then remove from heat.

Add diced red onion to the pot and cover with a lid. Let it sit for a minimum of 30 minutes.

Transfer the pickled onions to a jar and store in the refrigerator until ready to use.

Makes 5 servings.

Cook's Notes:

Topping Variations: You can enhance your tacos with a variety of toppings. Think of adding sliced jalapeños, crumbled queso fresco, or a squeeze of fresh lime for added zing.
Serving: These tacos pair beautifully with a side of guacamole, fresh salsa, or a cooling crema to balance out the spices.
Pickled Red Onion: The longer you allow the onions to pickle, the more pronounced their flavour will become. For best results, try pickling them a day in advance.
Storing Leftovers: The shredded pork can be stored in the refrigerator for 3-4 days. It also freezes well. If freezing, ensure it’s cooled completely and stored in an airtight container.
Reheating: When reheating the pork, do it slowly and add a bit of stock or water to prevent it from drying out.
Tortilla Choice: Corn tortillas are traditional and gluten-free, but if you prefer, flour tortillas can be used. Warm them briefly on a skillet or directly over a flame for added flavour.

Selecting the Best Cooking Method for Cochinita Pibil Tacos:

Slow Cooker: Slow cooking the pork is my favourite technique for preparing Cochinita Pibil, closely aligning with the traditional preparation method. This process takes approximately 4-8 hours, depending on your chosen setting. Just combine spices, juice, stock and meat and look forward to enjoying this delicious dish. I usually cook it overnight, though the enticing aroma keeps me awake.
Pressure Cooker: If time is of the essence, you can prepare this dish using a pressure cooker. It will take approximately 50 minutes, plus a few additional minutes for the pressure to release. This method proves to be very effective, maintaining the dish’s authentic flavours while significantly reducing the cooking time. It’s an excellent option for those who want to enjoy a delicious Cochinita Tacos without the long wait typically associated with slow cooking methods.
Dutch Oven Method: This technique requires minimal specialized equipment. A Dutch oven and a conventional oven are all you need. For optimal results, preheat your oven to a moderate temperature, typically around (165°C). Place your marinated pork into the Dutch oven, ensuring it’s snugly fit. The cooking process generally takes about 3-4 hours, but this can vary depending on the size and cut of the meat. You’ll know the pork is perfectly cooked when it’s tender enough to be easily shredded with a fork.

Serving the Cochinita Tacos:

When you’re ready to savour these delightful tacos, begin by placing the pork, which has been mixed with its flavourful cooking juices, onto a corn tortilla. Typically, these tacos are garnished with a sprinkle of pickled red onion and a choice of cilantro or parsley, adding freshness and colour. To enhance the flavour profile, many enjoy adding tomato salsa or guacamole for added zest. Beyond traditional taco servings, Cochinita Pibil is incredibly versatile and can also be served with rice or as a filling in various Mexican dishes such as burritos, quesadillas, enchiladas, fajitas, tostadas, chimichangas, flautas and nachos.
What meat is used for Cochinita Pibil? Cochinita Pibil traditionally harnesses the meat of a hairless Mexican pig, nurtured organically and feasting on a diverse diet including fruits like papaya. The recipe embraces various pig parts: ears, cheeks, the main body and even offal. Nowadays, pork shoulder often replaces the traditional meat, though ribs or belly can also fill the role. When crafting these authentic tacos, it’s paramount to opt for high-quality meat that champions both animal well-being and consumer health.
What is a Red Recado Spice blend? Central to Cochinita Pibil Tacos is the Red Recado. A revered Yucatan concoction, this spice blend melds ingredients like annatto seeds, achiote, cumin, cinnamon, clove and allspice. Annatto seeds stand out, gifting the mix its vibrant hue and slightly sweet, earthy taste. Annatto, often known as achiote in Latin American cuisines, is derived from the seeds of the achiote tree (Bixa orellana), which is native to tropical regions in the Americas. These seeds have been utilized for a variety of purposes over centuries, both culinary and beyond.