Pibil Pork Tacos

Is it a keeper? Yes

After reading this recipe in the May 2008 edition of Bon Appetit magazine while on my way to Mulege, Baja California this seemed like one recipe that should be made. Coincidently, we just happen to be graciously invited to a party where the main course was an oven roasted whole pig. The residents of the Orchard had prepared this is a traditional way with garlic, salt and a basic spice mix. After some thought I believe this hog could have been served in this Pipil style marinade.

I pretty much followed the recipe as written. The only changes I made was in using organic pork from Whole Foods. One great find was a brand of corn tortillas from WF. These were thick, fresh and better than most of the brands found and the average Hispanic grocery store.

We thought this recipe was great. I cant wait to make this for group of people and include margaritas and refried beans with chorizo.

Recipe Link - epicurious.com/recipes/food/views/242126
Achiote - delmayab.com/achiote_bistek.htm

Category:

Howto & Style

Tags:

• pibil
• pork
• tacos
• cooking
• food
• chef
• catering
• tableoneevents
• mexican
• bbq
• recipe

[foodgeektv]

4-5 hours, low temptreture, or until the meat falls off the bone or shreds easily

[foodgeektv]

This brand of achiote paste is better than the other I tested. Where did you get your achiote seeds and what brand?

[xcountryrunner123]

how long did you cooked it on the grill?

[cubachang]

I make this dish, it's better if you make the achiote paste from scratch..

[cooking4fun]

looks really yummy...and i love ur plate...is that hand painted from Mexico? thanx for sharing...

[willsmine]

yum. try using two forks to pull the meat apart. must try this one. tfs