Pork Pibil Tacos

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 2 1/2 hours
Servings: 8 people
This is my homemade version of Yucatán-style pork pibil tacos!

This homemade Pork Pibil Tacos recipe was inspired by my Mexican roots. This is usually prepared in a Pib, a hole filled with heated stones, on top of which pork or chicken meat is wrapped in banana leaves and cooked for hours. This cooking method was once prevalent throughout the state of Yucatán.

This is an easy homemade version prepared in a Dutch oven, loaded with achiote paste and citrus juices, that's ideal for a taco night.

While you cook the pork you can also prepare a traditional spicy salsa that pairs perfect with this recipe.




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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.
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