Recipe courtesy of Guisados

Guisados Cochinita Pibil Tacos

Getting reviews...
  • Level: Intermediate
  • Total: 3 hr 40 min (includes pickling time)
  • Active: 45 min
  • Yield: 20 to 25 generous servings
Share This Recipe



Pickled Onions:


Special equipment:
a turkey-size oven bag or foil
  1. Preheat the oven to 350 degrees F.
  2. For the pork: Roast the banana leaves over a medium-high stovetop flame until the color changes and the leaves become shinier and just pliable. Do not let them burn.
  3. In a blender, mix the bitter orange juice with the Achiote paste and pepper. Add a palm of salt.
  4. Place the pork on the leaves, put the leaves in the oven bag and place in a roasting pan. Alternatively, place the pork in foil in a roasting pan. Pour the achiote mixture into the bag, dispersing it over all the meat. Add the oil or lard to add flavor. Add the onion, bay leaves, marjoram, oregano and thyme. Fold the banana leaves over the pork. Close the oven bag and cut 3 to 4 holes. If using foil, wrap tightly. Add 1 1/2 cups water to the roasting pan to create a steaming effect. Bake 2 1/2 hours, adding more water to the pan if needed.
  5. Remove the pan from the oven and uncover the meat: It should be tender. If it isn't, cover and return to the oven for another 30 minutes.
  6. For the onions: Meanwhile, bring 2 to 3 cups water to a boil in a small saucepan. Combine the vinegar, salt and sugar in a sealable container and stir to dissolve.
  7. Peel and thinly slice the onions. Place the onions in a strainer in the sink. Slowly pour the boiling water over the onions and let them drain. Add the onions to the container and stir, or shake if sealed, to evenly distribute the flavorings. The onions will be ready in about 30 minutes, but are better after a few hours.
  8. To serve, shred the pork and serve with the warm tortillas, pickled onions and habanero sauce.

Cook’s Note

Achiote paste is made from a blend of spices and is popular in regional Mexican cuisine. You can find it in many carnicerias or the Latin aisle of the supermarket.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …