Trio De Tacos Recipe

Prepare and braise pork

Season the 2 lbs pork shoulder cubes with 1.5 tbs kosher salt, 1 tsp black pepper and 1 tsp dried oregano. Place pork in a heavy Dutch oven. Add orange juice, lime juice and bay leaves. Add enough water to barely cover the meat if needed (up to 1/2 cup). Bring to a simmer over medium heat, then reduce to low, cover and braise gently for 2 to 2 1/2 hours until pork is very tender and shreds easily.

Shred and crisp pork

Remove pork from braising liquid and shred with two forks, discarding bay leaves and any large fat pieces. Reserve 1/4 cup of braising liquid. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add shredded pork in a single layer and fry, turning occasionally, until edges are deeply golden and some pieces are crisped, about 6-8 minutes. Add a splash of reserved braising liquid toward the end to keep juices and add flavor. Adjust salt to taste.

Make Chile de Árbol salsa

Toast 6 dried chile de árbol in a dry skillet over medium heat for 20-30 seconds until fragrant but not burned. Remove stems and place chiles in a small bowl. Cover with 1/2 cup hot water and soak 10 minutes until softened. Blend rehydrated chiles with 2 garlic cloves, 2 tbs white vinegar, 1/4 cup water (from soaking if desired) and 1/2 tsp salt until smooth. Taste and adjust salt or vinegar. If too thick, thin with up to 2 tbs water.

Warm tortillas and assemble

Warm 12 corn tortillas on a dry skillet or comal until pliable and lightly charred. Place a generous spoonful of crisped carnitas on each tortilla, top with finely diced white onion (about 1/2 cup) and chopped cilantro (1/2 cup). Spoon chile de árbol salsa over tacos to taste. Serve immediately.

Make achiote marinade

In a blender combine 3 tbs achiote paste, 1 cup orange juice, 1/4 cup lime juice and 3 smashed garlic cloves. Blend to a smooth paste. Season with 1 1/4 tbs kosher salt. If too thick, add 1-2 tbs water.

Marinate and braise

Place 1.5 lbs pork shoulder cubes in a bowl and pour the achiote marinade over them, massaging to coat. Add sliced white onion. Wrap marinated pork in banana leaves or tightly in foil; place in a baking dish. Bake at 300°F (150°C) for 2 to 2 1/2 hours until meat is very tender and easily shredded. Alternatively cook in a slow cooker on low for 6-8 hours.

Shred and finish

Remove pork from oven/slow cooker, discard large pieces of fat and shred pork with forks. Mix shredded pork with some of the braising juices to keep moist and adjust salt. If desired, briefly sear shredded meat in a skillet over medium-high heat for 2-3 minutes to develop a little caramelization.

Prepare marinated peppers & pickled onions

If using pre-marinated roasted peppers, drain and warm them slightly. If making quick pickled onions: thinly slice 1 white onion and marinate in 1/2 cup white vinegar, 1 cup water, 1 tbs sugar and 1 tsp salt for at least 30 minutes. Use 1 cup pickled red onions for topping. Toss peppers and onions together or serve as separate toppings. Warm 8 corn tortillas and assemble with cochinita pibil, marinated peppers & onions and a squeeze of fresh lime.

Make pastor marinade

Toast 4 dried guajillo chiles in a dry skillet for 20-30 seconds until fragrant. Remove seeds/stems and soak chiles in 1/2 cup hot water for 10 minutes. In a blender combine soaked chiles (with 1/4 cup soaking liquid), 1.5 tbs achiote paste, 1/2 cup pineapple juice, 2 tbs white vinegar, 1 garlic clove, 1/2 tsp ground cumin, 1/2 tsp dried oregano and 1 tsp kosher salt. Blend to a smooth, slightly thick marinade.

Marinate pork

Coat 1.5 lbs thinly sliced pork with the pastor marinade. Marinate in the refrigerator for at least 2 hours, preferably overnight to develop flavor.

Cook pork and pineapple

Preheat a grill or heavy skillet over medium-high heat and lightly oil. Grill or sear marinated pork slices in batches until edges are charred and pork is cooked through, about 3 minutes per side depending on thickness. Grill pineapple slices until caramelized, about 2 minutes per side. Chop grilled pineapple into small pieces.

Warm tortillas and assemble

Warm 12 corn tortillas. Place cooked pastor pork on tortillas, top with chopped grilled pineapple, chopped white onion (1/2 cup) and chopped cilantro (1/4 cup). Serve with lime wedges.

Plan to serve the three taco varieties warm. Reheat meats gently if prepared ahead: carnitas can be crisped briefly in a skillet, cochinita kept moist with reserved braising juices and reheated covered, and pastor quickly seared to reheat. Provide extra tortillas, lime wedges, and allow guests to add salsa chile de árbol, pickled onions and marinated peppers to taste.