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Cochinita Pibil Taco
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Prep
10 minutes
Cook
5 minutes
Total
15 min
Serves
1 plate (2 tacos)
Earthy, citrusy, and tender, cochinita pibil on a warm tortilla with pickled red onion, nopales, and black bean puree. A classic that earns the attention it gets.
Ingredients
- 115g (4 oz) cochinita pibil (see recipe)
- 1 tbsp red onion, diced or pickled
- 1 tbsp nopales, cooked
- 2 tbsp black bean puree (see recipe)
- 2 corn tortillas
- 30g (1 oz) banana leaf, for presentation
- micro bulls blood beet, for garnish
- Maldon salt, for garnish
Instructions
- 1Warm the tortillas on a hot comal or grill.
- 2Spread equal portions of black bean puree on each tortilla.
- 3Top with equal portions of cochinita pibil.
- 4Add red onion and nopales to each taco.
- 5Garnish with micro bulls blood beet.
- 6Lay a strip of banana leaf alongside for presentation.
- 7Finish with Maldon salt.
Cook's Note
The cochinita pibil needs to be warm when it hits the tortilla, cold pork on a warm tortilla goes lukewarm fast and the fat doesn't loosen up properly. Heat it in a pan before building.
Best Served With
A cold light beer or agua fresca de naranja. The orange echo fits the achiote in the pork.
Why This Recipe Works
Cochinita pibil is already acidic from the achiote and citrus in the braise, so the pickled red onion echoes rather than fights that flavor. Black bean puree adds creaminess and earthy depth without overpowering the pork.
Make It Yours
- Add a drizzle of habanero salsa for heat
- Use habanero escabeche in place of plain red onion for a sharper bite
- Crumble queso fresco over the top for richness
- Swap black bean puree for refried beans for a simpler version
Leftover Strategy
Store each component separately. Cochinita keeps 4 days refrigerated. Assemble to order.
Want to impress guests with this dish? Ask Jeff →
Pairing
A cold Mexican lager or an orange-forward agua fresca. The citrus in the drink echoes the achiote in the pork.
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