Cochinita pibil tacos in green sauce

Ingredients

• 2 cloves garlic, For the marinade (roasted)
• 2 guajillo chiles, For marinade, hydrated and deveined
• 1 ancho chile, For marinade, hydrated and deveined
• 3 allspice, For the marinade
• 1/2 teaspoons cumin, For the marinade
• 1/2 teaspoons white pepper, For the marinade
• 1 teaspoon oregano, For the marinade
• 1/2 teaspoons cinnamon powder
• 1/4 teaspoons ground clove
• 100 grams achiote (annatto)
• 1 cup orange juice
• 1/4 cups white vinegar
• 1/4 teaspoons sea salt, For the marinade
• 1 kilo top round of pork, cut into pieces
• 2 banana leaf, passed through flame
• 18 corn tortillas
• vegetable oil
• 1 kilo tomato, for the sauce
• 1/4 onions, for the sauce
• 2 cloves garlic, for the sauce
• 3 habanero chiles, for the sauce
• 1 cup chicken broth, for the sauce
• 1 teaspoon oregano, for the sauce
• 1 tablespoon oil, for the sauce
• salt and pepper, for the sauce
• Mexican sour Cream "El Tampiqueño"
• Mexican fresh cheese "El Tampiqueño"
• red onion
• avocado
• habanero chile

Preparation

1- Preheat the oven to 180 ° C. (392 °F)

2- For the marinade, in a molcajete or mortar crush the garlic with the guajillo chile, the ancho chile, add the whole black pepper, the cumin, the white pepper, the oregano, the cinnamon, the ground clove, the achiote, orange juice, the vinegar and salt. Reserve.

3- Place the banana leaves in a baking dish, add the meat and cover with the previous preparation. Marinate 2 hours in refrigeration.

4- Remove the meat from refrigerator and cover with more banana leaves. Bake for 2 hours or until the meat is done and soft.

5- Remove from cooking and shred the meat with two forks. Chill.

6- Place a little cochinita in each tortilla, roll and secure the tacos with a wooden stick if necessary.

7- Fry the tacos in hot oil over medium heat until browned and drain on absorbent paper.

8- For the sauce, heat the oil in a saucepan over medium heat ands saute the tomatoes, onion, garlic and chilies until softened. Add the chicken broth, oregano and cook for 20 minutes until the liquid drains almost completely. Cool slightly

9- In a molcajete or mortar, grind the previous preparation until you have a homogeneous sauce. Pour into a saucepan, season with salt and pepper and cook for 10 more minutes.

10- Serve the tacos covered in sauce, garnish with cream, cheese, red onion, avocado and habanero pepper.

Fuente: Kiwilimon

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CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.

We cares personally and in detail each of the production process with the idea that each product is unique and made ​​with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.