Achiote-roasted pork tacos with pickled red onions (Tacos de cochinita pibil) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 170) by Rick Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute limes for part of the sour oranges.

  • jenburkholder on December 23, 2022

    Devoured by the family. Made with a recado from the freezer (Mi Cocina, just a couple tablespoons) and some sour oranges that were surprisingly available, for once. Excellent taco, even if it maybe needed a bit more moisture (i.e. salsa).

  • sarahawker on May 31, 2021

    Could not find anything but a sazon w/ achiote - adjusted the recipe for salt and used anyway. Wonderful, very tasty "wet" taco. Served with the Milk Street "best beans", guac and sazon rice. Absolutely will make again when I can source the achiote.

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