Street Tacos Recipe

Prepare achiote marinade

In a blender or food processor, combine achiote paste, orange juice, lime juice, smashed garlic, dried oregano, ground cumin, 1 tsp salt, and 1/4 tsp black pepper. Blend until smooth to make a bright orange marinade.

Pat the pork pieces dry with paper towels, then season lightly with the remaining 1/2 tsp salt and 1/4 tsp black pepper. In a large bowl or resealable bag, toss the pork with the achiote marinade, making sure pieces are coated. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Heat 2 tbsp vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, brown the marinated pork on all sides until nicely caramelized, about 3–4 minutes per side. Remove browned pork to a plate.

Add the bay leaf and chicken or pork stock to the pot, scraping up browned bits from the bottom. Return all pork to the pot, bring to a gentle simmer, then reduce heat to low. Cover and braise for 1 hour to 1 hour 15 minutes, stirring once or twice, until pork is tender and shreds easily. If liquid reduces too far, add up to 1/4 cup water or stock.

Once tender, remove pork to a cutting board. Shred with two forks or chop coarsely, and return to the braising liquid for a few minutes to absorb flavor. Taste and adjust seasoning with additional salt if needed. Keep warm until assembly.

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan or microwave-safe cup, combine white vinegar, water, sugar, and 1/2 tsp salt. Warm briefly until sugar and salt dissolve (about 20–30 seconds in microwave or a minute on stove).

Pour the hot vinegar mixture over the onions, pressing them down so they are submerged. Let cool to room temperature (about 10–15 minutes). These are ready to use after 15 minutes and will keep refrigerated in an airtight container up to 2 weeks.

Slice the cotija block into 1/4-inch slabs or thick slices that will fit your tortillas. Heat a heavy skillet or griddle over medium-high heat. Brush or add 1 tsp neutral oil and spread.

Place cotija slabs on the hot surface and cook until a golden-brown crust forms, about 1–2 minutes per side. Be careful—cotija will soften but hold shape. Remove and keep warm. Alternatively, you can quickly press the cotija on the griddle to warm without browning if you prefer a milder texture.

In a blender or small food processor, combine sour cream (and Greek yogurt if using), seeded jalapeño, lime juice, cilantro leaves, and 1/2 tsp salt. Blend until smooth. Taste and adjust heat (add more jalapeño) or thin with 1–2 tsp water if necessary for drizzling consistency. Transfer to a squeeze bottle or small bowl and refrigerate until ready to use.

Warm the corn tortillas: heat a dry cast-iron skillet or comal over medium-high heat. Warm tortillas for about 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean kitchen towel to stay warm and soft.

Assemble tacos: place a warmed tortilla on a plate, add about 1.5–2 oz (roughly 1/4 cup) of shredded achiote pork, a slice or chunk of griddled cotija (or sprinkle crumbled cotija), a few quick-pickled red onion slices, a drizzle of jalapeño crema, and a sprinkle of chopped cilantro. Add pickled jalapeño slices if using and a squeeze of lime.

Serve immediately with additional lime wedges and extra crumbled cotija on the side. Leftover pork keeps in the refrigerator up to 4 days; reheat gently and moisten with a splash of stock.