Pork Tacos Yucatán Style
Pork Tacos Yucatán Style
This is my homemade version of Yucatán-style pork pibil tacos!
Pork Tacos Yucatán Style
Pork Tacos Yucatán Style
This is my homemade version of Yucatán-style pork pibil tacos!
Servings Prep Time
8people 20minutes
Cook Time
2 1/2hours
Servings Prep Time
8people 20minutes
Cook Time
2 1/2hours
Ingredients
  • 1cup achiote paste
  • 1cup fresh lime juice
  • 1cup fresh orange juice
  • 1 1⁄3cups white vinegar
  • 3tablespoons dried oregano
  • 4teaspoons kosher salt
  • 4pound boneless pork shouldercut into 2-inch pieces
  • 2 banana leaves28 inches long
  • 12 tortillas
Salsa Habanera:
  • 2cups waterBoiling
  • 1 medium red onionthinly sliced
  • 4cloves garlicthinly sliced
  • 2 habanero peppersthinly sliced
  • 1 bay leaf
Instructions
Making the pork:
  1. Blend the achiote paste, lime and orange juices; 1⁄3 cup vinegar, salt and oregano and purée until smooth.
  2. Pour the mix into a bowl; add pork and toss to combine.
  3. Line the bottom of a large Dutch oven with banana leaves, letting the excess hang over the side of the pot.
  4. Place the marinated pork over the banana leaves and fold the hanging excess leaves over pork until fully covered. Cover with the lid.
  5. Once ready, bring the Dutch oven to tho stove and turn to high heat; bring to a boil.
  6. After the first boil, lower heat to medium-low and cook until pork is tender; about 2 1/2 hours.
  7. Once the pork is ready, unwrap and toss the banana leaves. Reserve the cooking liquid.
  8. Let cool and shred into bite-size pieces and transfer to a bowl. Stir in 1 cup cooking liquid from the pot.
  9. To serve, divide pork between tortillas; top with salsa habanera.
Salsa Habanera:
  1. Stir water and onion in a bowl; let sit 5 minutes and drain.
  2. Stir in remaining vinegar, 2 teaspoons salt, garlic and habaneros; cover and let sit at the fridge for at least 1 hour before serving.