Cooking Instructions

Ingredients for the Marinade:

• 1 tsp black pepper
• 1 tsp cumin seeds
• 3 aromatic cloves
• 1 tsp coriander seeds
• 1½ tbsp oregano
• 1 tbsp rock salt
• 1 tsp cinnamon powder
• 4 garlic cloves
• 75 ml lime juice
• 100 ml orange juice
• 2 tbsp achiote paste

Instructions for Cochinita Marinade:

1. In a blender, combine black pepper, cumin seeds, aromatic cloves, coriander seeds, oregano, rock salt, cinnamon powder, garlic cloves, lime juice, orange juice, & achiote paste.
2. Blend until all ingredients are thoroughly mixed & the mixture is smooth.

Ingredients for Preparing the Meat:

• 1 kg pork shoulder, cut into 400g portions
• Salt & pepper to taste
• Banana leaves (soaked in hot water)

Instructions for Preparing the Meat:

1. Season the pork shoulder portions with salt & pepper.
2. Soak banana leaves in hot water to soften & make them more pliable

Method: 

1. Line a cooking pot with aluminum foil & place the soaked banana leaves inside.
2. Put the seasoned pork inside the banana leaves & pour the prepared Cochinita Marinade over it. Mix well & add more orange juice if desired.
3. Fold the banana leaves over the meat, ensuring it’s well-covered & wrap everything tightly with aluminium foil.
4. Refrigerate for a minimum of 4 hours, or for even better flavour, we suggest to marinate overnight.
5. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
6. Cook the marinated pork in the preheated oven for 3 hours, or until the meat is tender & easy to pull apart.

Instructions for Xnipec Salsa:

1. In a mixing bowl, combine the thinly sliced red onion & finely chopped habanero chillies.
2. Mix the ingredients thoroughly.
3. Refrigerate for at least 2 hours if possible to allow the flavours to sing!

To Serve: 

1. Place a portion of the cooked marinated pork on a soft corn tortilla.
2. Top it with a generous spoonful of the Xnipec Salsa.
3. Roll up the tortilla & enjoy the best tacos from the Yucatan Peninsula made by you!

¡Buen Provecho!