Cochinita Pibil Taco: The Shredded Chicken Tacos
1. In a bowl we squeeze the oranges. We add vinegar and the achiote paste. Blend the mix everything together. Add the meat and marinate over night. 2. Once the meat is marinated, use a pressure cooker and put the banana leaves at the bottom. Add the meat and all the mixture and cover it with water. 3. Heat it for 50 mins. Start at high heat and when it starts making sound, we turn it low heat. 4. Remove the meat from the pressure cooker. Strain the meat from the broth. Reserve the broth. 5. Add the meat in a bowl and with a fork shred the meat and remove the bones, so the meat becomes clean. 6. Chop the onions in julienne. In a pan heat two tablespoons of lard and add the onion and sauté until transparent. 7. Add the meat and sauté until crispy. Add the juice, just to moisten the meat. Be sure the meat is not too soupy. Cook it for 15 mins.
In this recipe, you will learn how to prepare Cochinita Pibil Recipes.
Pibil is a traditional Mayan cooking technique that involves marinating meat in citrus juice, wrapped in banana leaf and then cooking it in an earth oven. The resulting flavor is slightly spicy and sour, making it perfect for tacos.
The chicken pibil taco recipe below is simple to make, but the resulting tacos are incredibly delicious and full of fresh flavors.
Ingredients to Prepare the Shredded Chicken Tacos
For 10 crispy chicken tacos you will need the following ingredients:
- 1kg of Bitter Orange (8 oranges), not sweet.
- 5 tablespoons of achiote paste.
- 400g of Pork Shoulder (Espaldilla).
- 400g Pork Ribs (with bone).
- 300g Pork Loin (Loin head).
- 2 Banana Leaves.
- 1 tablespoon of white vinegar.
- 2 Purple Onions.
- 3 Habanero Peppers.
- 1.5 Tbsp pork lard or oil.
How to Prepare the Cochinita Pibil Tacos
This chicken pibil tacos recipe will have you and your guests saying “¡Ay, qué rico!”
- In a bowl we squeeze the oranges. We add vinegar and the achiote paste. Blend the mix everything together. Add the meat and marinate over night.
- Once the meat is marinated, use a pressure cooker and put the banana leaves at the bottom. Add the meat and all the mixture and cover it with water.
- Heat it for 50 mins. Start at high heat and when it starts making sound, we turn it low heat.
- Remove the meat from the pressure cooker. Strain the meat from the broth. Reserve the broth.
- Add the meat in a bowl and with a fork shred the meat and remove the bones, so the meat becomes clean.
- Chop the onions in julienne. In a pan heat two tablespoons of lard and add the onion and sauté until transparent.
- Add the meat and sauté until crispy. Add the juice, just to moisten the meat. Be sure the meat is not too soupy. Cook it for 15 mins.
Garnishes to Accompany Pulled Chicken Tacos
For the escabeche:
- Chop 1/2 onion in julienne and in a bowl add 1/2 cup of vinegar and 1/2 cup of water. At the top of the bowl add slices of habanero chile. Choose red or yellow Habaneros for this, as they will look beautiful on top of the red onion. This will be your garnish for the tacos.
On the other hand, to prepare the habanero sauce, or the liquid fire, as we like to call it, you will have to:
- Put some Habanero chiles (complete) and a lcm (about 3/4 of an inch) thick onion slice on a griddle without any oil, turn until they’re evenly brown. Then put the in a pan with a little oil for two or three minutes. Use the blender or a food processor to grind all the ingredients together.
- Serve the meat with tortillas, refried black beans and lime wedges, garnish with the red onion preparation, add a drop or two of the salsa Habanera, some drops of lime. Enjoy!
Olmeca Altos Tequila: Enjoy with the Strawberry Margarita
To accompany this Cochinita we recommend our Strawberry Margarita cocktail. One of our most famous tequila cocktails that you can easily prepare at home and definitely you’ll enjoy.
