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Chef Gabriel Deleon is serving up a taste of Mexico and New Mexico with fresh ingredients made from scratch every day at Mi Dia from Scratch. He shared one recipe for pork tacos with pickled onions and roasted habanero salsa on Good Day.
Cochinita Pibil
Achiote Rub:
4 chile guajillos
3 garlic cloves
2 cup water
½ cup white vinegar
8 ounces achiote paste
1 teaspoon whole black pepper
1 teaspoon salt
Place all ingredients in a blender & puree for a smooth consistency. Place in bowl & reserve.
1 lb. pork tenderloin
4 garlic cloves
Banana leaves as needed
Corn tortillas as needed
Salt & pepper as needed
Cilantro
Make an incision & stuff the tenderloin with garlic cloves. Rub achiote generously over pork & add salt & pepper. Wrap pork with enough banana leaves to wrap well.
Place in medium size pan & fill with water ½ way & cover, roast for 2 hours @ 350 degrees.
Shred or slice tenderloin, fill tortillas with 3 ounces of pork, a tablespoon of achiote, top with a few sprigs of cilantro.