Cochinita Pibil Tacos

Instructions

1. Prepare the marinade
   In a blender, combine the achiote paste, orange juice, lime juice, minced garlic, oregano, cumin, black pepper, and salt. Blend until smooth to create the marinade for the pork.
2. Marinate the pork
   Place the pork chunks in a large bowl and pour the marinade over them. Toss well to coat each piece evenly. Cover and refrigerate for at least 4 hours or, ideally, overnight for maximum flavor development.
3. Prepare for cooking
   If using banana leaves, quickly pass them over an open flame to make them more pliable. Line a Dutch oven or deep baking dish with the leaves. Preheat your oven to 325°F (165°C).
4. Cook the pork
   Transfer the marinated pork and all marinade to the prepared cooking vessel. If using banana leaves, fold them over to cover the meat. Cover tightly with a lid or heavy-duty aluminum foil. Bake for 3 to 3.5 hours until the pork is extremely tender and easily shreds with a fork.
5. Shred the meat
   Remove the pork from the oven and let it rest for 10 minutes. Using two forks, shred the meat into small pieces, mixing it with the cooking juices to keep it moist and flavorful.
6. Prepare the pickled onions
   While the pork is cooking, prepare a quick pickle for the red onions. In a bowl, combine the sliced red onion with 1/4 cup of lime juice and a pinch of salt. Let it sit at room temperature for at least 30 minutes, tossing occasionally.
7. Warm the tortillas
   Heat the corn tortillas on a dry skillet or directly over a flame until soft and pliable, about 30 seconds per side. Keep them warm wrapped in a clean kitchen towel.
8. Assemble and serve
   To serve, place a spoonful of the shredded cochinita pibil onto each warm tortilla. Top with pickled red onions, fresh cilantro, and optional habanero slices. Serve with lime wedges on the side for squeezing over the tacos just before eating.