• COCHINITA PIBIL AND SCRAMBLED EGG TACOS

    Ingredients

    Achiote pork

    12 portions

    • Ingredients
      Amount
    • Annatto seed paste
      7 oz.
    • White distilled vinegar
      ¼ cup
    • Water
      3 cups
    • Salt
      2 tsp.
    • Banana leaves, small package, enough to wrap the shoulder
      1 ea.
    • Pork shoulder, bone in, skin on
      2 lb.
    • Garlic heads, cut in half
      2 ea.
    • Yellow onion, medium, julienned
      1 ea.
    • Cinnamon stick, broken in half
      2 ea.

    MANGO AND PICKLED RED ONION SALAD

    4 portions

    • Ingredients
      Amount
    • Mangoes, ripe, peeled, cut into julienne
      2 ea.
    • Pickled red onions (recipe below)
      ½ cup
    • Green cabbage, julienne
      3 cups
    • Jicama, small, diced
      1 cup
    • Pecans, toasted
      ½ cup
    • Cilantro, finely sliced
      ¼ cup
    • Cumin lime vinaigrette (recipe below)
      as needed
    • Salt
      to taste

    Cumin lime vinaigrette

    • Ingredients
      Amount
    • Garlic
      2 tsp.
    • Serrano, seeded, minced
      2 Tbsp.
    • Lime, juice of
      ¼ cup
    • Lime, zest of
      1 ea.
    • Lemon, juice of
      3 Tbsp.
    • Cumin seed, toasted
      ½ tsp.
    • Salt
      ½ tsp.
    • Cayenne
      ¼ tsp.
    • Olive oil
      ½ cup

    Pickled red onions

    • Ingredients
      Amount
    • Red onion
      1 ea.
    • White wine vinegar
      ½ cup
    • White sugar
      ½ cup
    • Salt
      a pinch

    For the habañero lime crema

    • Ingredients
      Amount
    • Mexican crema
      ½ cup
    • Cilantro, chopped
      2 Tbsp.
    • Habañero, minced fine
      1 ea.
    • Garlic, minced
      1 tsp.
    • Lime, juice of
      1 Tbsp.
    • Lime, zest of
      1 tsp.
    • Salt
      ½ tsp.

    Scrambled eggs

    • Ingredients
      Amount
    • Canola oil
      2 Tbsp.
    • White onion, minced
      ½ cup
    • Jalapeño, stemmed, seeded, minced
      1 ea.
    • Salt
      to taste
    • Ground black pepper
      to taste
    • Cilantro leaves, sliced
      1 Tbsp.
    • Eggs
      6 ea.
    • Corn on the cob, grilled, charred, cut
      ½ cup
    • Black beans, cooked, drained
      ½ cup

    Red cabbage slaw

    • Ingredients
      Amount
    • Red cabbage, small
      3 cups
    • Radishes
      ½ cup
    • Lime, juice of
      1 ea.
    • Salt
      to taste

    Assembly

    • Ingredients
      Amount
    • Tortillas, corn, 4-inch
      12 ea.
    • Habanero Lime Crema (recipe follows)
      as needed
    • Queso fresco
      as needed
    • Cilantro sprigs
      as needed

    Method

    For the achiote pork

    1. Dilute the annatto seed paste in the vinegar, water, and a pinch of salt to taste. Next, strain the sauce through a double strainer. In a roasting pan, place the banana leaves with enough room to wrap the pork shoulder. Place the shoulder in the pan and pour the sauce over it. Toss in the whole cloves of garlic, onions, and cinnamon stick and wrap the leaves over the shoulder. Cover with aluminum foil and roast in the oven at 375°F for 4½ hours. Once cool enough to handle, remove the cinnamon stick and pull the pork apart with a fork. Add some sauce from the pot to the pork and combine; keep warm.

    1. For the mango and pickled red onion salad:

    1. Place the mangoes, pickled red onion, cabbage, jicama, pecans, and cilantro in a medium bowl; slowly add the vinaigrette until the salad is lightly coated. Season with salt and serve immediately. 

    1. For the cumin lime vinaigrette

    1. Combine all the ingredients except for the olive oil in a blender and purée until combined. Add the olive oil while the blender is running to create a creamy dressing. Set aside.

    For the pickled red onions

    1. Peel the onion. Cut in half and slice into very thin half-moon shapes. Place in a small bowl with vinegar, sugar, and salt and set aside for at least 2 hours.

    For the habañero lime crema

    1. Combine all items in a blender and purée for 20 to 30 seconds; set aside for assembly.

    For the scrambled eggs

    1. In a small sauté pan, heat oil over medium-high heat. Add onion and jalapeño, and season with salt and pepper, and cook, stirring, until soft, about 6 minutes. Add cilantro and eggs, and cook, folding eggs occasionally, until cooked through, about 4 minutes. Remove from the heat and fold in the corn and black beans; keep warm.

    For the red cabbage slaw

    1. Thinly shave the cabbage and radish with a mandolin. Toss with lime juice and salt to taste. Let sit and toss again before serving.

    To assemble

    1. Fry the tortillas into tacos, then place a small amount of scrambled eggs, and top with the pulled pork and the cabbage slaw.
    2. Garnish with the habañero lime crema, queso fresco, and a cilantro sprig. Serve with the mango and red onion salad.