Tacos de Pibil

Tacos de Pibil is a vibrant and flavorful Mexican dish featuring tender, slow-cooked pork marinated in citrus and achiote, wrapped in warm corn tortillas. This high-protein lunch is perfect for those seeking a delicious and satisfying meal.

Ingredients

• Pork shoulder - 400 grams
• Achiote paste - 30 grams
• Orange juice - 60 ml
• Lime juice - 30 ml
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Banana leaves or aluminum foil - for wrapping
• Corn tortillas - 4 pieces
• Red onion - 50 grams, thinly sliced
• Fresh cilantro - 10 grams, chopped
• Radishes - 50 grams, sliced (for garnish)

Steps

1. In a large bowl, combine achiote paste, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper to create the marinade.
2. Cut the pork shoulder into large chunks and add it to the marinade, ensuring the meat is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat the oven to 160°C (320°F). If using banana leaves, prepare them by softening them over an open flame or in hot water.
4. Place the marinated pork in the center of the banana leaves or aluminum foil, wrap tightly, and place in a baking dish.
5. Bake in the preheated oven for about 2 hours, until the pork is tender and easily shreds with a fork.
6. Remove from the oven and let it rest for 10 minutes before shredding the meat.
7. While the pork rests, warm the corn tortillas in a skillet over medium heat until pliable.
8. Assemble the tacos by placing shredded pork on each tortilla, topping with sliced red onion, chopped cilantro, and sliced radishes.

Nutrition

• Calories: 480
• Protein: 40 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh ingredients like cilantro and radishes.

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