Tacos de Cochinita

Tacos de Cochinita is a traditional Mexican dish featuring slow-cooked, marinated pork that is tender and flavorful. Served in soft corn tortillas, these tacos are a high-protein delight, perfect for a satisfying lunch.

Ingredients

• Pork shoulder - 500 grams
• Orange juice - 120 ml
• Lime juice - 30 ml
• Garlic - 4 cloves, minced
• Achiote paste - 50 grams
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Corn tortillas - 4 pieces
• Red onion - 1 small, diced
• Cilantro - 1/4 cup, chopped
• Avocado - 1 small, sliced
• Pickled jalapeños - to taste

Steps

1. In a bowl, combine orange juice, lime juice, minced garlic, achiote paste, cumin, oregano, salt, and black pepper to create a marinade.
2. Cut the pork shoulder into large chunks and place it in a sealed bag or container, then pour the marinade over it. Refrigerate for at least 2 hours, preferably overnight.
3. Preheat the oven to 160°C (325°F). Place the marinated pork in a roasting pan and cover it tightly with aluminum foil.
4. Cook the pork in the oven for about 3 hours, or until it is fork-tender and easily shredded.
5. Once cooked, remove the pork from the oven and let it rest for 10 minutes. Shred the meat using two forks.
6. In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
7. Assemble the tacos by placing shredded cochinita on each tortilla. Top with diced red onion, chopped cilantro, avocado slices, and pickled jalapeños.
8. Serve immediately and enjoy your delicious Tacos de Cochinita.

Nutrition

• Calories: 470
• Protein: 30 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 720 mg
• Cholesterol: 90 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from fresh toppings like cilantro and avocado.

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