Cochinita Pibil Tacos

Look, just because I claim that Mexican food is more than just tacos doesn't mean I still can't make tacos. Do the right thing and serve these tacos with sprinkle some crumbled cotija cheese over the top of these bad boys when you're done too.

Inspiration: Saveur

Ingredients

4 oz achiote paste

1 cup fresh lime juice

1 cup fresh orange juice

1 1⁄3 cups white vinegar

3 tbsp dried oregano

2 tsp Kosher salt, plus more, to taste

4 lbs boneless pork shoulder, cut into 2″ pieces

2 (28-in long) banana leaves

2 cups boiling water

1 medium red onion, thinly sliced

4 cloves garlic, thinly sliced

2 habanero peppers, thinly sliced

1 bay leaf

Corn tortillas, warmed, for serving

Roughly chopped cilantro, sliced radishes, and lime wedges, for serving

Preparation

1. Make the pork: Combine achiote paste, lime and orange juices, 1⁄3 cup vinegar, and the oregano in a blender; season with salt and purée until smooth. Strain marinade through a fine-mesh sieve into a bowl; add pork and toss to combine. Line the bottom of a 6-qt. Dutch oven with banana leaves, letting the excess hang over the side of the pot. Add pork and its marinade; fold leaves over pork and place lid on pot; bring to a boil. Reduce heat to medium-low; cook until pork is tender, about 2 1⁄2 hours.

2. Meanwhile, stir water and onion in a bowl; let sit 3 minutes and drain. Stir in remaining vinegar, 2 tsp. salt, the garlic, habaneros, and bay leaf; cover and let sit at room temperature for at least 1 hour before serving.

3. Unwrap and transfer pork to a cutting board; shred into bite-size pieces and transfer to a bowl. Stir in 1 cup cooking liquid from the pot. To serve, divide pork between tortillas; top with pickled onion mixture, cilantro, and radishes. Serve with lime wedges.