TacosMedium

Cochinita Pibil Tacos

Name: Cochinita Pibil Tacos
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 4 Garlic cloves; 0.5 tsp Ground cumin; 2 Red onion; 2 Habanero chilli; 2 Banana leaves; 1 tsp Yucatecan oregano; 100 g Achiote paste; 1200 g Pork leg; 6 Whole black peppercorns; 1 to taste Salt; 24 Corn tortillas; 3 tbsp White vinegar; 4 Bitter orange juice

210 min (30 prep + 180 cook) Medium 8 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Achiote-marinated pork wrapped in banana leaf, served with pickled red onion.

About this recipe

Cochinita pibil is the most representative dish of Yucatecan cuisine and one of the most famous across all of Mexico. Pork is marinated in achiote paste and bitter orange juice, wrapped in banana leaves, and slow-cooked in an earth oven (pib). The result is succulent, meltingly tender meat with a truly unique flavour. It is served in tortillas with red onion pickled in bitter orange and habanero chilli. Cochinita pibil is the ultimate celebration dish of the Yucatan Peninsula.

History & Origin

Cochinita pibil is the most sacred dish of the Yucatan Peninsula, with roots that trace directly back to the Maya civilisation. The word 'pibil' comes from the Mayan 'pib', meaning buried, as the meat was traditionally cooked in an underground oven dug into the earth and covered with hot stones. Achiote, the red seed of the achiote tree endemic to the region, is the ingredient that gives it its intense red colour and unique earthy flavour, and was used by the Maya as a ceremonial pigment and cosmetic. The bitter orange, another essential ingredient, grew wild in Yucatan after being introduced by the Spanish and became a fundamental part of regional cuisine. It is served in sweetcorn tortillas with red onion pickled in bitter orange juice and habanero chilli — the perfect trilogy that represents the essence of Yucatecan gastronomy.

Estimated cost

£15.45

Total cost

£1.94

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

443

Calories

16g

Protein

40g

Carbohydrates

15g

Fat

Fibre

631mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the pickled onion: thinly slice the red onion into rings. Cover with white vinegar, a pinch of salt, and dried oregano. Leave to pickle for at least 1 hour, ideally longer.
2
Dissolve the achiote paste in the bitter orange juice, mixing well until smooth. Add the garlic, cumin, black pepper, and salt.
💡 If you cannot find bitter orange (naranja agria), mix 3 parts fresh orange juice with 1 part lime juice and 1 part white vinegar as a substitute.
3
Cut the pork leg into large chunks and make deep cuts in the meat so the marinade can penetrate. Coat thoroughly with the achiote mixture and marinate in the fridge for at least 4 hours, or ideally overnight.
4
Pass the banana leaves briefly over a gas flame for a few seconds on each side to make them pliable. If using an electric hob, warm them in a dry frying pan.
5
Preheat the oven to 160°C. Line a deep roasting tin with the banana leaves, leaving enough overhang to wrap over the top.
6
Place the marinated pork on the banana leaves. Add the habanero chilli (whole, for a gentle heat, or sliced for more fire). Fold the leaves over to seal. Cover tightly with foil.
7
Braise in the oven for 3-3.5 hours until the meat is so tender it shreds with a fork. Shred the meat and mix with the cooking juices.
8
Serve the cochinita pibil in warm corn tortillas with the pickled red onion. Accompany with habanero salsa for those who enjoy extra heat.