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Cochinita Pibil Tacos Recipe.

Authentic Cochinita Pibil Tacos

author Maricruz Avalos Flores
8 servings
Cochinita pibil tacos are a traditional dish from Yucatán, Mexico, made with slow-cooked pork marinated in achiote, citrus, and spices until tender and juicy.
prep 25 minutes
cook 4 hours
Resting time 8 hours
total 12 hours 25 minutes
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Ingredients 

  • 4 ½ lb pork shoulder (cut into chunks)
  • corn tortillas
  • 6 sheets banana leaves (or foil)
  • limes (for serving)

For recado rojo

  • 2 Tbsp achiote paste (read notes)
  • ⅓ cup bitter Seville orange juice (read notes)
  • ¼ medium onion
  • 8 garlic cloves
  • ½ tsp oregano
  • ½ tsp cumin seeds
  • ½ tsp allspice
  • ¼ tsp black peppercorn
  • ½ small stick cinnamon
  • 2 whole cloves
  • 4 tsp salt

For Xnipec salsa

  • 3 habanero peppers (seeded and cut into thin strips)
  • 2 large red onions
  • ½ Tbsp oregano
  • ½ cup bitter Seville orange juice (read notes)
  • salt (to taste)

Instructions
 

Make the marinade (recado rojo)

  • Place achiote paste, onion, garlic, oregano, cumin, allspice, peppercorns, cloves, and cinnamon in a food processor.
  • Add bitter orange juice and salt, then blend until smooth and deeply orange in color.

Marinate the pork

  • Place pork in a large bowl and coat it completely with the marinade.
  • Massage it into the meat, cover, and refrigerate for at least 8 hours (overnight is best).

Prepare for cooking

  • Line an oven-safe pot with softened banana leaves or foil.
  • Add the marinated pork and all its juices.
  • Pour in ½ cup of water to create steam, then cover tightly with more banana leaves or foil.

Slow cook

  • Bake at 330°F / 165°C for about 4 hours, or until the pork is fork-tender.
  • Halfway through cooking, check seasoning and adjust salt if needed.

Make the xnipec salsa

  • Combine sliced onions, habanero, oregano, salt, and bitter orange juice.
  • Mix well and let it rest for at least 30 minutes before serving.

Assemble the tacos

  • Warm the corn tortillas until soft and pliable.
  • Fill with shredded cochinita, then top with xnipec salsa and a squeeze of lime.
  • Serve immediately.

Notes

  • You can grind the marinade using a mortar and pestle for a more traditional texture.
  • If you don’t have bitter orange, mix fresh orange juice with lime juice (1:1 ratio).
  • Banana leaves should be briefly softened with heat or hot water before using.
  • Tortilla size will affect how many tacos you get per serving.
 
Nutrition Information
Serving: 4tacos | Calories: 620kcal | Carbohydrates: 75g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 104mg | Sodium: 2334mg | Potassium: 647mg | Fiber: 21g | Sugar: 7g | Vitamin A: 99IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 2mg