Mexican, Pork Pibil Tacos Pork Pibil Tacos

Pork Pibil Tacos

Susy's
Susy's
Susy's
Day of the Dead food - Pork Pibil Tacos
Susy's

Pork Pibil Tacos

Pork Pibil is a dish that originated in the Yucatán Peninsula, Mexico. It mainly consists of pork marinated with bitter oranges (typical from the region), spices, and annatto seeds that are used to give the vibrant burnt orange colour to this dish.  Traditionally a cochinita (baby suckling pig) is wrapped in banana leaves and cooked in an oven made in a hole in the ground, lined with stones. After a few hours, the meat is dug out and the banana leaves open to reveal tender and delicious pork. This is then served in tacos with pickled red onion and habanero (a chilli). Very spicy but the perfect complement to these cochinita pibil tacos! This pork taco recipe is our humble homage to Pork Pibil Tacos. We wanted to come up with a taco recipe that is very practical to prepare at home, and with all the delicious smokiness and depth of flavour that our Gran Luchito Chipotle Paste gives. We recommend using pork shoulder steaks for delicious and tender results. For an authentic Mexican experience, and if you have a bit of time, we recommend making your corn tortillas to accompany this authentic cochinita pibil recipe. Our corn tortilla recipe calls for a specific type of cornflour called Masa de Harina which you can find at larger supermarkets and speciality outlets such as MexGrocer.  However, for those who are looking for a more practical recipe you can of course use our Gran Luchito Soft Taco Wraps. We serve our delicious chipotle pork pibil with Gran Luchito Hot Habanero Mango Salsa which compliments this dish perfectly! A side of Mexican Corn and a couple of our Easy Quesadillas Luchito Style would finish things off perfectly!
Serves 6
Prep 25MINS
Cook 4HRS
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Ingredients

Pork Pibil:

  • 4 garlic cloves
  • 2 teaspoons cumin
  • 1 teaspoon black peppercorns
  • 1 teaspoon annatto seeds
  • 1 teaspoon allspice
  • 1 tablespoon Mexican oregano
  • 1 tablespoon olive oil
  • 1 cup of orange juice
  • ⅓ cup of apple cider vinegar
  • Juice of 1 lime
  • 1 tablespoon Gran Luchito Chipotle Paste
  • 1kg / 2.2 lb of pork shoulder steaks
  • 1-2 teaspoons of salt

Pickled red onion:

  • 1 red onion, finely sliced into half moons.
  • 2 tbsp olive oil.
  • 2 limes, juice.
  • 1 tsp dried oregano.
  • 1 tsp salt.

To make your corn tortillas:

Makes around 10 corn tortillas

  • 1 cup of cornflour (Masa de Harina)
  • 1 teaspoon salt
  • ½ cup of hot water

Or serve with:

To serve:

KCAL: 138
FAT: 8.2g
Saturates: 2.2g
Carbs: 8.1g
Sugars: 2.2g
Fibre: 0.4g
Protein: 7.9g
Salt: 0.69g

Nutrition: PER SERVING

Method
  1. Begin by preparing the chipotle pibil marinade. The first thing is to place your garlic cloves over a hot pan and char them all the way around, turning them from time to time. Then add the spices with the garlic, and toast them briefly. Remove from the heat, and set aside.
  2. In a blender add your toasted spices and garlic, then the olive oil, orange juice, apple cider vinegar, lime juice and last but not least the Gran Luchito Chipotle Paste. Blend smooth and set aside.
  3. Place your meat in a baking dish and add the chipotle pibil mixture on top. Cover with cling film and let it marinate overnight in your fridge (if possible).
  4. When you are ready to cook your meat, preheat your oven to 130°C / 270°F.
  5. Get your meat out of the fridge and add a good pinch of salt over your marinated pork. Then cover with two layers of tin foil and wrap tightly around the edges. Place in the oven for 3 hours to cook slowly.
  6. In the meantime, prepare your quick pickled red onions. Into a bowl, place the onion with the olive oil, the juice of two limes, the oregano and a pinch of salt. Mix with a spoon and let it marinate whilst your meat is cooking.
  7. If you have time, prepare your homemade corn tortillas! Check the quick recipe below. But if you are looking for something a bit more convenient, use our lovely Gran Luchito Soft Taco Wraps.
  8. 30 minutes before your meat is ready, remove your baking dish from the oven and shred the meat with the help of two forks. Combine the meat with the juices and place it back in the oven, uncovered, for the remaining 30 minutes.
  9. Serve your tacos with the delicious chipotle pork pibil, a little bit of the pickled red onion on top, a spoonful of Gran Luchito Hot Habanero Mango Salsa and lime on the side.

To make the corn tortillas:

  1. Mix all the ingredients in a bowl with a wooden spoon to form the “masa” (dough), and knead briefly. 
  2. Heat a non-stick pan.
  3. Form masa balls with your hands. 
  4. Then using a tortilla press and two plastic films press your masa into a tortilla shape.
  5. Place in the hot pan for a minute or less on each side and keep them warm wrapped in a tea towel.

What you’ll need

Gran Luchito Chipotle Paste
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Gran Luchito Soft Taco Wraps
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FAQ'S

What is Pork Pibil?
Pork Pibil is a traditional Mexican dish made with marinated pork cooked in a flavourful blend of spices, citrus juice (such as orange or lime), and achiote paste. It originates from the Yucatán region of Mexico.
What does "Pibil" mean?
The term "Pibil" refers to the traditional cooking method of slow-roasting meat in a pit, wrapped in banana leaves. However, nowadays, the term is also used to describe dishes cooked using the same flavours and techniques but prepared in other ways, such as on stovetops or in ovens.
Can I make Pork Pibil in a slow cooker?
Yes, you can adapt the recipe for a slow cooker by following similar steps for marinating the pork and then cooking it in the slow cooker on low heat for 6-8 hours, or on high heat for 3-4 hours. Make sure to adjust the liquid and seasonings accordingly.

Pork Pibil Tacos

Pork Pibil is a dish that originated in the Yucatán Peninsula, Mexico. It mainly consists of pork marinated with bitter oranges (typical from the region), spices, and annatto seeds that are used to give the vibrant burnt orange colour to this dish.  Traditionally a cochinita (baby suckling pig) is wrapped in banana leaves and cooked in an oven made in a hole in the ground, lined with stones. After a few hours, the meat is dug out and the banana leaves open to reveal tender and delicious pork. This is then served in tacos with pickled red onion and habanero (a chilli). Very spicy but the perfect complement to these cochinita pibil tacos! This pork taco recipe is our humble homage to Pork Pibil Tacos. We wanted to come up with a taco recipe that is very practical to prepare at home, and with all the delicious smokiness and depth of flavour that our Gran Luchito Chipotle Paste gives. We recommend using pork shoulder steaks for delicious and tender results. For an authentic Mexican experience, and if you have a bit of time, we recommend making your corn tortillas to accompany this authentic cochinita pibil recipe. Our corn tortilla recipe calls for a specific type of cornflour called Masa de Harina which you can find at larger supermarkets and speciality outlets such as MexGrocer.  However, for those who are looking for a more practical recipe you can of course use our Gran Luchito Soft Taco Wraps. We serve our delicious chipotle pork pibil with Gran Luchito Hot Habanero Mango Salsa which compliments this dish perfectly! A side of Mexican Corn and a couple of our Easy Quesadillas Luchito Style would finish things off perfectly!
Pork Pibil Tacos
Prep time 25MINS
Cook time 4HRS
Serves 6

Ingredients

Pork Pibil:

  • 4 garlic cloves
  • 2 teaspoons cumin
  • 1 teaspoon black peppercorns
  • 1 teaspoon annatto seeds
  • 1 teaspoon allspice
  • 1 tablespoon Mexican oregano
  • 1 tablespoon olive oil
  • 1 cup of orange juice
  • ⅓ cup of apple cider vinegar
  • Juice of 1 lime
  • 1 tablespoon Gran Luchito Chipotle Paste
  • 1kg / 2.2 lb of pork shoulder steaks
  • 1-2 teaspoons of salt

Pickled red onion:

  • 1 red onion, finely sliced into half moons.
  • 2 tbsp olive oil.
  • 2 limes, juice.
  • 1 tsp dried oregano.
  • 1 tsp salt.

To make your corn tortillas:

Makes around 10 corn tortillas

  • 1 cup of cornflour (Masa de Harina)
  • 1 teaspoon salt
  • ½ cup of hot water

Or serve with:

To serve:

How to make it

  1. Begin by preparing the chipotle pibil marinade. The first thing is to place your garlic cloves over a hot pan and char them all the way around, turning them from time to time. Then add the spices with the garlic, and toast them briefly. Remove from the heat, and set aside.
  2. In a blender add your toasted spices and garlic, then the olive oil, orange juice, apple cider vinegar, lime juice and last but not least the Gran Luchito Chipotle Paste. Blend smooth and set aside.
  3. Place your meat in a baking dish and add the chipotle pibil mixture on top. Cover with cling film and let it marinate overnight in your fridge (if possible).
  4. When you are ready to cook your meat, preheat your oven to 130°C / 270°F.
  5. Get your meat out of the fridge and add a good pinch of salt over your marinated pork. Then cover with two layers of tin foil and wrap tightly around the edges. Place in the oven for 3 hours to cook slowly.
  6. In the meantime, prepare your quick pickled red onions. Into a bowl, place the onion with the olive oil, the juice of two limes, the oregano and a pinch of salt. Mix with a spoon and let it marinate whilst your meat is cooking.
  7. If you have time, prepare your homemade corn tortillas! Check the quick recipe below. But if you are looking for something a bit more convenient, use our lovely Gran Luchito Soft Taco Wraps.
  8. 30 minutes before your meat is ready, remove your baking dish from the oven and shred the meat with the help of two forks. Combine the meat with the juices and place it back in the oven, uncovered, for the remaining 30 minutes.
  9. Serve your tacos with the delicious chipotle pork pibil, a little bit of the pickled red onion on top, a spoonful of Gran Luchito Hot Habanero Mango Salsa and lime on the side.

To make the corn tortillas:

  1. Mix all the ingredients in a bowl with a wooden spoon to form the “masa” (dough), and knead briefly. 
  2. Heat a non-stick pan.
  3. Form masa balls with your hands. 
  4. Then using a tortilla press and two plastic films press your masa into a tortilla shape.
  5. Place in the hot pan for a minute or less on each side and keep them warm wrapped in a tea towel.

What you’ll need

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