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Yucatan Pork Tacos One of our most popular entrees at Border Grill, this delicious Yucatan-style pork, also know as Cochinita Pibil, translates nicely into a signature taco on the Border Grill Truck menu. Featuring slow-roasted pork marinated in achiote, citrus, and cinnamon, paired with orange salsa, pickled onions, and handmade corn tortillas, it’s a knockout flavor combination that can’t be beat. Serves 8 to 10 1/2 cup achiote paste 10 cloves garlic, chopped 1 1/2 cups freshly squeezed orange juice Juice of 2 limes 8 bay leaves, crumbled 2 teaspoons cumin seeds 1 teaspoon ground cinnamon 2 teaspoons dried thyme 1 teaspoon dried oregano 1 teaspoon sea salt 2 teaspoons freshly ground black pepper 4 pounds pork butt, cut in 3-inch cubes 2 white onions, sliced 1/2-inch thick 5 Roma tomatoes, sliced 1/2-inch thick 1 pound banana leaves, softened over low flame, or aluminum foil 4 Anaheim chiles, roasted, peeled, seeded*, and sliced into strips 16 to 20 small corn tortillas, warm, for serving 1 1/4 cups refried black beans, warm, for serving Gaucamole (optional), for serving Orange Salsa (see recipe below), for serving Pickled Red Onions (see recipe below), for serving In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork. Add the pork, toss to evenly coat, and marinate, at room temperature, at least 4 hours. Preheat the oven to 300 degrees F. Heat a large, dry cast-iron skillet over high heat. Char the onion until blackened on both sides. Then char the tomatoes on both sides. Reserve. Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake 2 1/2 to 3 hours or until the pork is tender and moist. Remove from oven, let sit 10 minutes, and then unwrap. Using two forks, shred pork into bite-sized pieces. Place warm tortillas on a work surface and top with a layer of black beans. Add shredded pork and top with guacamole (if using), Orange Jicama Slaw, and Pickled Red Onions. Serve immediately. * Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed, and let steam until cool to the touch, about 10 to 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. Orange Jicama Slaw Makes about 3 cups 4 oranges, supremed* 1 medium jicama, peeled and diced 1 bunch cilantro, chopped 1/4 cup freshly squeezed lime juice 1 teaspoon salt Combine ingredients and let sit for at least 30 minutes before serving. * To supreme an orange: Cut away the top and bottom of the orange and set it on a flat surface. Using a sharp knife cutting from top to bottom, remove the peel and membrane on the surface of the orange. Remove each segment of orange without any of the membrane by using your knife to slice down on each side of each segment to free it from the membrane. Pickled Red Onions Makes 5 1/2 cups 1 pound red onions, thinly sliced 1 cup white vinegar 1 teaspoon cracked black pepper 1 teaspoon roughly chopped cumin seeds 1 teaspoon dried oregano 4 cloves garlic, sliced 2 tablespoons sugar 1 1/2 teaspoons salt 1 beet, trimmed, peeled, and cut into 8 wedges Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
