Cochinita Tacos Recipe

Prepare chiles

Heat a dry skillet over medium. Toast guajillo and ancho chiles 20–30 seconds per side until fragrant (do not burn). Transfer to a bowl, cover with hot water and soak 15 minutes until pliable. Drain, reserving 2 tablespoons soaking liquid.

Make achiote marinade

In a blender or food processor combine soaked chiles, achiote paste, orange juice, lime juice, white vinegar, garlic, cumin, oregano, reserved chile soaking liquid (if needed), 1 tsp kosher salt and 1/4 tsp black pepper. Blend until very smooth, adding a tablespoon of stock if necessary to reach a sauce-like consistency (about 30–45 seconds).

Brown the pork

Pat pork pieces dry and season lightly with remaining 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in a heavy Dutch oven over medium-high heat. Sear pork in batches until browned on all sides, about 2–3 minutes per side. Transfer browned pork to a plate.

Braise

Reduce heat to medium. Add the blended achiote mixture to the pot and cook 1–2 minutes to bloom flavors. Return pork and any accumulated juices to the pot. Add bay leaves and 1 cup stock. The liquid should come about halfway up the pork; add up to 1/2 cup more stock or water if needed. Bring to a simmer, cover with a tight-fitting lid, reduce heat to low and simmer gently for 2 to 2 1/2 hours, or until pork is fall-apart tender. Alternatively, bake covered at 300°F (150°C) for 2–2.5 hours.

Shred and reduce sauce

Remove pork to a cutting board and shred with two forks. Skim bay leaves out of the braising liquid. If the remaining sauce is very thin, increase heat and reduce uncovered for 6–10 minutes until slightly thickened. Return shredded pork to pot and stir to coat in sauce. Taste and adjust salt and lime if needed (add up to 1 tsp more salt or a squeeze of lime). Keep warm until serving.

While the pork braises, place thinly sliced red onion in a glass jar or bowl. Whisk together 1/2 cup lime juice, 1/4 cup white vinegar, 1 tsp sugar and 1/2 tsp kosher salt until sugar dissolves. Pour over onions, pressing down so they are submerged. Let sit at room temperature 20–30 minutes for quick-pickling. Refrigerate if making ahead (best after 1 hour).

Warm tortillas

Heat a dry skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos by placing about 2–3 tablespoons of shredded cochinita on each tortilla. Top with pickled red onion, chopped cilantro, a few radish slices, and a sprinkle of queso fresco. Add pickled jalapeños if using and serve with lime wedges on the side.

Serving suggestion: Offer extra braising sauce (licked into the meat) for guests to spoon onto their tacos for extra moisture and heat.