Maracucha Recipe

Marinate

In a large bowl combine minced garlic, cumin, oregano, smoked paprika, salt, black pepper, orange juice, lime juice and 2 tbsp olive oil. Add the pork pieces and toss to coat. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Roast or Sear and Bake

Preheat oven to 325°F (165°C). Heat a heavy, oven-safe skillet or Dutch oven over medium-high heat. Add a drizzle of oil if needed and sear pork pieces in batches until browned on all sides, about 3–4 minutes per side. Return all seared pieces to the pot or skillet, cover, and transfer to the oven. Roast until tender and easily shredded, about 1.5–2 hours depending on piece size. Alternatively, braise the pork in the marinade (add a little water if needed) at 325°F covered.

Finish

Remove pork from oven, transfer to a cutting board, and let rest 10 minutes. Shred or chop into bite-sized pieces. If you prefer crisp edges, spread shredded pork on a rimmed baking sheet and broil 3–5 minutes until edges are slightly crisp, watching carefully.

Slice cheese into 1/2-inch thick slabs. Pat dry with paper towel. Lightly dust each slab with 1 tablespoon flour, shaking off excess.

Heat a nonstick skillet over medium heat and add 3 tbsp vegetable oil. When oil is shimmering, add cheese slabs in a single layer (do not overcrowd). Fry until golden brown and crisp on one side, about 2–3 minutes, then flip and brown the other side 1–2 minutes. Remove to a paper towel-lined plate. Keep warm.

In a blender or food processor combine cilantro, garlic cloves, seeded jalapeño (if using), Greek yogurt or mayonnaise, olive oil, lime juice and salt. Blend until smooth, adding water 1 tablespoon at a time to reach a pourable, creamy consistency (about 1–2 tbsp). Taste and adjust salt or lime as needed.

Transfer sauce to a small bowl and refrigerate until ready to serve. If making ahead, let come to room temperature before serving or thin with a splash of water or lime juice.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes.

Lay warm tortillas flat. Divide roasted pork evenly among tortillas (about 2–3 oz pork per taco). Top each with a slice or two of fried cheese and a few slices of avocado.

Drizzle cilantro & ajo sauce over each assembled taco, sprinkle chopped cilantro leaves on top, and add pickled red onions if using. Serve with lime wedges on the side for squeezing.

Leftovers: Store pork and sauce separately in airtight containers in the refrigerator for up to 3 days. Re-crisp pork or cheese in a hot skillet or under the broiler before serving.