Tacos de Cochinita Pibil (Mexican - Main Course) Recipe
Tacos filled with the tender and flavorful slow-roasted pork known as cochinita pibil, typically accompanied by pickled onions and a splash of citrus juice. They are a Yucatecan specialty with a unique blend of flavors.
Ingredients:
Pork Shoulder - 2.2 lbs (1 kg)
Achiote Paste - 3.5 oz (100 g)
Orange Juice - 8 fl oz (1 cup)
Lime Juice - 4 fl oz (1/2 cup)
Garlic Cloves - 6
Red Onion - 1
Salt - 2 tsp
Cumin Powder - 1 tsp
Oregano - 1 tsp
Vinegar - 4 fl oz (1/2 cup)
Corn Tortillas - 12
Pickled Red Onions - -
Instructions
Preheat oven to 325°F (160°C).
In a blender, combine achiote paste, orange juice, lime juice, garlic, red onion, salt, cumin, and oregano. Blend until smooth.
Place pork shoulder in a large oven-safe baking dish. Cover the pork with the achiote paste mixture and rub it in well.
Cover the dish with foil and bake for 3-4 hours or until the pork is fall-apart tender.
Remove the pork from the oven and shred it with two forks.
In a small bowl, whisk together vinegar and salt. Add sliced red onions and let them marinate for 5-10 minutes.
Heat tortillas on a griddle or in a dry pan until soft and pliable.
To assemble tacos, place a spoonful of cochinita pibil on each tortilla and top with pickled red onions.
A Mexican-style sandwich filled with tender and flavorful slow-roasted pork (cochinita pibil), pickled onions, and avocado slices. It's a delicious and satisfying handheld meal.
Succulent pieces of pork simmered in a tangy and vibrant green salsa made with tomatillos, green chilies, onions, and cilantro. It's a classic Mexican dish with a delightful kick of heat.
A sizzling stone mortar filled with a medley of grilled seafood such as shrimp, fish, octopus, and scallops, cooked in a spicy tomato-based sauce. It's a visually impressive and delicious seafood dish.
Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.
Crispy fried or baked tortillas topped with various ingredients such as refried beans, shredded chicken or beef, lettuce, cheese, salsa, and sour cream. They offer a satisfying crunch and a medley of flavors and textures.
Tamales made with a savory masa dough filled with shrimp cooked in a tomato-based sauce seasoned with spices, herbs, and chili peppers. They are wrapped in corn husks and steamed to perfection.
Tacos filled with tender and flavorful beef tongue that has been slow-cooked until tender and seasoned with herbs and spices. They are often garnished with onions, cilantro, and salsa.
A moist and slightly sweet corn cake made with fresh corn kernels, eggs, milk, sugar, and butter. It has a delicate texture and a hint of corn flavor, often served as a dessert or a sweet accompaniment to a savory meal.
Similar to Dongpo Pork, this dish features tender braised chicken cooked in soy sauce, wine, and spices until it becomes incredibly flavorful and tender.
Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.
A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.
A modern twist on the classic Ichigo Daifuku, this dessert combines the elements of the traditional sweet, featuring a whole strawberry and sweet red bean paste, with a scoop of strawberry ice cream. It offers a delightful combination of fruity flavors and creamy textures.
Khao Mok Gai is a Thai version of chicken biryani. It features fragrant and flavorful yellow rice cooked with chicken, a blend of spices, and served with a side of cucumber salad. The dish has a rich aroma and offers a delightful combination of tender chicken and aromatic rice.
Wide rice noodles stir-fried with tender beef slices, bean sprouts, scallions, and soy sauce. It's a classic Cantonese dish with a satisfying combination of textures and flavors.
A sweet dumpling made with rice flour or wheat flour, stuffed with a sweet filling made of jaggery, coconut, and cardamom. Modak is a popular dessert, especially during the festival of Ganesh Chaturthi.
A popular street food dish made with crisp papdi (fried dough wafers) topped with yogurt, chutney, sev (crunchy chickpea flour noodles), and a variety of spices. Papdi chaat offers a delightful mix of flavors and textures.
