Cochinita Pibil Tacos with Pickled Onions and Habanero Salsa
From chef Felipe Riccio, Goodnight Hospitality
COCHINITA PIBIL (PASTE/MARINADE)
10 cloves garlic, peeled ¾ cup achiote seeds or paste 1 cup rendered lard (or bacon fat) ½ cup dry oregano 6 teaspoons cumin seeds 8 teaspoons coriander seeds 7 teaspoons allspice seeds 3 tablespoons black peppercorns 8 whole cloves 1 six-inch cinnamon stick 2 cups lime juice 1 1⁄3 cups orange juice 1 cup apple cider vinegar ½ cup gochujang (Korean chile paste) ¼ cup soy sauce
Instructions: Place peeled garlic in a dry cast-iron pan and cook over medium-high heat until all sides are blackened, about 20 minutes. In a heavy pot, place lard and achiote seeds (or paste) and render; cook over medium heat until reddish color of the achiote is infused in the fat. Place all spices (except oregano) in the fat/achiote mixture to toast and coat. Cook until fragrant, 3-5 minutes, stirring constantly. Cool slightly then place the mixture in a blender or food processor. Add garlic, oregano, lime juice, orange juice, vinegar, gochujang and soy sauce. Blend on high until a loose paste is formed (mixture will not be smooth but will cook down completely). Set aside.
PORK
2½ pounds boneless pork shoulder (pork butt)
Kosher salt
Pibil marinade
2 pounds fresh banana leaves (enough to line a pan and wrap pork)
Instructions: Season the outside of the pork liberally with salt. Sear all sides of the pork on a very hot grill or cast-iron pan (a few minutes). Allow pork to cool enough to handle. In a large bowl place 2⁄3 of marinade, add pork and coat meat on all sides. Reserve the 1⁄3 marinade. Line the inside of a highsided roasting pan or Dutch oven with a double layer of leaves. Be sure to let leaves hang over sides so you can cover the top of the pork as well. Place pork in pan and bring up sides of banana leaves to cover. Wrap pan tightly in foil and cook at 225 degrees until tender, about 10 to 12 hours. Remove and allow to cool until warm. While pork is still warm unwrap, remove leaves and shred meat with a fork in its juices (shredded meat will absorb the juices). Taste meat and adjust seasoning with leftover marinade and salt if necessary. The meat’s flavor will intensify as it cools in juices, so adjust seasonings little by little. Reserve meat in juices until ready to serve (preferably overnight). Reheat covered in a 300-degree oven.
PICKLED ONIONS
1 red onion sliced as thinly as possible
1 cup fresh lime juice or enough to cover the onion
½ cup apple cider vinegar
1 teaspoon dry oregano
Instructions: In a large pot of salted boiling water, blanch the onions for 10 seconds. Drain and transfer onions immediately to a container. Cover with lime juice, vinegar and oregano. Serve with tacos. The onions are best if done one day in advance of using. They will last a week covered and refrigerated.
HABANERO SALSA
6 small tomatillos ¼ cup cilantro 2 habanero peppers with seeds ½ medium-size avocado ½ teaspoon salt
Instructions: Quarter the tomatillo and place all ingredients in a blender. Blend on medium speed until homogenous but still coarse. Reserve tightly covered and refrigerated until ready to serve.
Building the taco: On a freshly
toasted corn tortilla, place about 1½ ounces (about three tablespoons) of the cooked and shredded pork. Top with 3-4 slices of pickled onion, 2 teaspoons of habanero salsa, and a sprinkle of queso fresco. Serve immediately.