I like to think that most of the flavour from the ‘cochinita pibil’ is in the marinade and garnishes, and of course a good tortilla😋… like those from La Tortilleria 🥰
For this recipe I used jackfruit because once cooked it “pulls”, but it can be replaced by tofu, textured soy or your favourite mushroom☝️
These tacos🌮 are usually accompanied by pickled red onion slices with chopped habanero🔥
Jackfruit Pibil Tacos
- 8 corn tortillas preferably from La Tortilleria
- 1 1/2 kg fresh jackfruit replace with canned jackfruit (drained), firm tofu, hydrated textured soy, or mushrooms
- 70 g achiote paste also referred to as annatto
- 1 cup orange juice
- 1/2 cup vinegar
- 1 tsp Mexican oregano substitute with Marjoram
- 5 peppercorns
- 5 garlic cloves
- 1/2 white onion replace with yellow or red
- Salt to taste
- 1 red onion
- 1 habanero chilli
- 1/2 orange juice
- 1/2 cup vinegar
- Cut the jackfruit into small pieces, remove the shell, seeds and yellow pulp. Rinse it thoroughly and cook in a frying pan with water over medium heat with a little bit of salt until boiling, and then let it cook for another 20 minutes.
- Squeeze the oranges and blend 1 cup with achiote paste, 1/2 cup of vinegar, Mexican oregano, pepper, garlic cloves, half onion and salt to taste.
- Strain the jackfruit to remove the excess water and bathe it with the achiote marinade, let it sit for a few minutes.
- Meanwhile, in a bowl, add the onion sliced, habanero chopped, orange juice, vinegar and salt, cover-up and place in the fridge whilst cooking the jackfruit.
- Pour the marinated jackfruit in a saucepan over low heat and cover, including the marinade, and cook for 1 hour, then shred the jackfruit with two forks and cook for 15 more minutes so that the flavors are well incorporated.
- Re-heat the corn tortillas and fill them with the jackfruit adding the pickled onions and habanero on top.
- ¡Buen provecho!