Cochinita Pibil Tostadas - Mexican Chicken and Meat

Ingredients

  • 1500 g Pork shoulder (Pork shoulder, cut into 2-inch cubes)
  • 2 tbsp Annatto seed (Annatto seed)
  • 2 cup Orange juice (Orange juice)
  • 4 piece Lime (Lime, juiced)
  • 6 clove Garlic (Garlic cloves, minced)
  • 2 tbsp Oregano (Dried oregano)
  • 1 tbsp Cumin (Ground cumin)
  • 1 tsp Black pepper (Ground black pepper)
  • 0.5 tsp Allspice (Ground allspice)
  • 3 piece Bay leaves (Bay leaves)
  • 12 piece Tostadas (Tostadas)
  • 2 piece Habanero pepper (Habanero peppers, roasted)
  • 0.5 piece red onion (Red onion, thinly sliced)
  • 0.25 cup Vinegar (White vinegar)
  • 67 to_taste Salt (To taste)

Instructions

  1. In a bowl, combine pork, annatto seed, orange juice, lime juice, garlic, oregano, cumin, black pepper, allspice, bay leaves, and salt. Marinate for at least 3 hours, or preferably overnight.

  2. Preheat oven to 300°F (150°C).

  3. Transfer the pork mixture to a baking dish, cover tightly with foil, and bake for 3-4 hours, or until the pork is very tender and easily shredded.

  4. While the pork is baking, prepare the habanero salsa. Roast the habanero peppers until slightly charred. Blend the roasted peppers with red onion, vinegar, and salt to taste.

  5. Once the pork is cooked, shred it with two forks.

  6. Serve the cochinita pibil on tostadas, topped with habanero salsa.

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