Directions

• Tacos shells
• Mix all ingredients in a medium size bowl, until the mixture is homogeneous and the consistency resembles Play-Doh.
• Cover with cling film and let it rehydrate for 20min.
• Portion the dough into small balls, every tortilla should weigh 35g.
• Preheat a medium size pan, preferably cast iron skillet (a large one bakes more tortillas at the same time) at high heat.
• The temperature of the pan should reach 250C (we think it gives the best results).
• Now, it is time to shape tortillas. For that, you will need a heavy item (we used a cast iron pan) and a plastic bag.
• Put a corn ball into the plastic bag and press it with a heavy item.
• The tortilla should be around 2mm thick (or 12cm diameter).
• Cook the tortillas one by one on the hot pan until the edges of it start to look dry or some black spots appear.
• Flip it over and cook for the a few more seconds.
• Once cooked, transfer the tortilla into a hand towel that has been previously folded in half.
• It is important to keep the tortillas warm. The texture deteriorates dramatically if they are not fresh, so we don’t recommend making them in advance.
• Cohinita Pibil
• Let’s start preparing the meat and its marinade first. Score the fat off the pork, evenly salt the meat and set it aside while you make the marinade.
• Preheat a dry saucepan at medium heat, add the garlic cloves and toast until charred, then remove. In the same saucepan, add cumin, pepper, allspice, chili, cloves and cinnamon.
• Toast them until fragrant. Remove from the saucepan and grind all spices in a food processor or with a mortar and pestle.
• Add the oregano, charred garlic, achiote paste, all the citrus zest and half the juice.
• Blend every until smooth.
• Take a large piece of aluminum foil. Place the meat in the middle of it and rub with the marinade. Arrange the sliced onion on the top of the meat and cover it with more foil and tightly seal.
• The whole package should look similar to a ‘en papillote’ wrapping. Let it marinade in the fridge for at least a few hours or overnight for best results.
• Preheat the oven to 150C. Transfer the parcel of meat into a baking dish.
• Pour half cup of water in the dish, making sure it does not penetrate our tightly wrapped cochinita pibil.
• Bake for about 4hours, until the meat is very tender. A fork should be able to easily pierce the meat.
• Serving
• Cut the red onions finely, place them in a bown and cover them completely in lime juice.
• Let it marinade for 30min. The aroma of the red onions will be less pungent and very citrusy.
• Cut some extra limes into wedges for serving.
• Take one tortilla, add a generous spoonful of slow cooked meat.
• Add a few onions and coriander leaves.