Pibil Style Pork Tacos
Course
Main Dish
Cuisine
Mexican
Servings
4
Servings
4
Ingredients
Pibil Style Pork
1 1/2
pounds
boneless pork tenderloin
cut into 1-inch cubes
2
Tbsp
olive oil
4
cloves
garlic
minced garlic
1
tsp
ground cumin
1
tsp
dried Mexican oregano
1/2
tsp
ground allspice
1/2
tsp
ground cinnamon
1/2
tsp
achiote powder
3
Tbsp
tomato paste
1 1/2
cups
chicken stock
1/4
cup
orange juice
2
Tbsp
white vinegar
1
tsp
worcestershire sauce
5
bay leaves
1/4
tsp
kosher salt
1/2
tsp
black pepper
Pickled Onions
1
small
red onion
thinly sliced
1
cup
white vinegar
1/3
cup
sugar
1/4
tsp
kosher salt
Instructions
Pibil Style Pork
Heat oil in Dutch oven over medium heat. Add onion and sauté until tender (about 5 minutes).
Add garlic, cumin, oregano, allspice, achiote, and cinnamon. Stir in and cook for 1 minute.
Add tomato paste and stir to cook for 30 seconds. Add chicken stock stir into tomato paste, scraping any browned bits off the bottom of the pan.
Add orange juice, vinegar, salt, pepper, bay leaves, and Worcestershire. Stir to blend thoroughly.
Add pork and stir to coat all the pieces in the sauce.
Bake uncovered for 2 hours at 300 degrees.
Serve with corn tortillas, pickled onions, cilantro, and queso fresco.
Pickled Onions
Thinly slice red onion and put in a bowl.
Combine vinegar, sugar, and salt in a saucepan. Bring to a boil until sugar and salt dissolve.
Pour boiling mixture over onions. Cover with plastic wrap and let sit for 30 minutes.
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