Vegetarian and Meat Tacos with Cochinita Pibil
In celebration of Hispanic Heritage month what best to feature but tacos! There are so many types of tacos you can make, vegan, vegetarian, fish tacos, and all kinds of deliciously prepared meats tacos too. The key ingredient is a corn tortilla and an incredible variety of fillers and toppings. Tacos are a staple in Mexican cuisine. Explore this iconic, beloved worldwide sensation that is rich in tradition, diverse in taste and exudes authenticity.
For vegetarian tacos you’ll need the following:
Squash and zucchini, avocados, tomatoes, onion, garlic, lime, salt and pepper and various spices, shredded Cotija cheese. You can also make with cauliflower and any other vegetables you like.
For Vegetarian Tacos:
Heat up a cast iron skillet. Coarsely chop the squash and zucchini. In a bowl mix the zucchini and squash, or summer squash, and toss with vegetable or avocado oil until it’s all well coated. Toss with chili powder, dry or fresh oregano, a bit of cumin, and other herbs and spices you may like. Sprinkle with a bit of dry onion and garlic powder, salt and pepper.
Once the cast iron skillet is really hot, pour the generously coated vegetables in and let them sizzle until browned at the edges. Stir until cooked to your liking.
Serve on a hot tortilla with topped with shredded cabbage and chopped cilantro. For extra flavor add a spoonful of homemade pico de gallo and a sprinkle of Cotija cheese and enjoy!
For Meat Tacos: This recipe is a simplified take on Cochinita Pibil, one of Mexico’s most beloved dishes from the Yucatán Peninsula. Cochinita is pork and “pib” is a Mayan oven, consisting of a hole in the ground lined with hot stones. Traditionally cooked in banana leaves for 12 hours, this version brings great flavor with far less effort. By slow-cooking it in your oven for 4-6 hours, you’ll allow the fat to break down, transforming the tough cut of meat into tender, juicy shreds that fall apart with a fork. Perfect for tacos or burritos, this dish is incredibly flavorful and delicious!
Ingredients:
A packet of banana leaves, soaked in warm water oven until slightly wilted and pliable
4 to 5 lbs pork shoulder cut into 3 or 4 large chunks
1 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
1 (3.5 oz) pack of achiote paste broken into small pieces (available in international section at your local supermarket, or Latin market)
1 teaspoon ground cumin
Sea salt and freshly cracked black pepper
Directions:
Combine the achiote paste, orange juice, lime juice and cumin in a blender and process until smooth.
Line a deep Dutch oven or roasting pan with a layer of banana leaves, making sure to leave enough to fold over the pork when you’re done. Place the pork on the leaves and drizzle and toss pieces evenly with the marinade. Fold the overhanging banana leaves and cover completely. If you have a lid, use it, if not cover entire dish tightly with foil and place in the oven set to 300ºF to roast for 4 hours or until the meat falls apart easily with a fork.
Shred with two forks when done, and serve with tortillas and pickled red onions, chopped fresh cilantro, crumbled Cotija cheese, fresh lime wedges, guacamole and refried beans. Pickled onions always add a bit of acidy crunch. You can also use this meat for burritos or tostadas.
(If you’re making it in a Crock Pot line the insert of the slow cooker with the banana leaves. Pour the marinade over the pork and wrap with banana leaves, tucking where necessary so they don’t unravel. Cover with lid and cook on low for 8 hours or high for six hours.)
