Dutch Oven Cochinita Pibil Tacos | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Name: Dutch Oven Cochinita Pibil Tacos | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Ingredients: 4-pound boneless pork shoulder, trimmed and cut into 1½- to 2-inch chunks; Kosher salt and ground black pepper; 2 habanero chilies, stemmed and seeded, divided; 2 medium red onions, halved and thinly sliced; 6 medium garlic cloves, smashed and peeled; 1 tablespoon fennel seeds; 2 teaspoons dried oregano, preferably mexican oregano; 1 ½ cups orange juice; 1 ¾ ounces achiote paste (⅓ cup grated on the small holes of a box grater; see headnote); ¼ cup finely chopped fresh cilantro; 2 tablespoons lime juice; Pickled red onions, to serve; 24 (6-inch) corn tortillas, warmed

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Inspired by a recipe we learned in Mexico City, our Dutch oven-braised Cochinita Pibil tacos combine achiote paste, orange juice ans tangy pickled red onions.

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Ingredients

4-pound boneless pork shoulder, trimmed and cut into 1½- to 2-inch chunks
Kosher salt and ground black pepper
2 habanero chilies, stemmed and seeded, divided
2 medium red onions, halved and thinly sliced
6 medium garlic cloves, smashed and peeled
1 tablespoon fennel seeds
2 teaspoons dried oregano, preferably mexican oregano
1 ½ cups orange juice
1 ¾ ounces achiote paste (⅓ cup grated on the small holes of a box grater; see headnote)
¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
Pickled red onions, to serve
24 (6-inch) corn tortillas, warmed