Blue Corn Tacos With Cochinita Pibil! Sound like something you would like to try? Well lets give it a shot.
You’re about to discover how blue corn tortillas transform traditional cochinita pibil into an Instagram-worthy feast. This Yucatecan pulled pork dish combines tender meat with vibrant citrus marinade, all wrapped in naturally colored tortillas that’ll make your taco spread pop. While the recipe requires some planning ahead, the results are worth every minute – and you’ll learn the authentic techniques that make this dish truly special. So here we go guys with one of my favorite recipes for Blue Corn Tacos With Cochinita Pibil!
Why You’ll Love This Recipe
While traditional tacos are always delicious, these blue corn tacos filled with tender cochinita pibil will transport your taste buds straight to the Yucatan Peninsula.
You’ll appreciate how the vibrant orange-red pork creates a stunning contrast against the deep blue tortillas, making this dish as Instagram-worthy as it’s flavorful.
The overnight marination means you’ll get incredibly tender meat that practically shreds itself, while the citrus-achiote combination delivers an authentic Mexican flavor you can’t get from your usual taco seasoning.
Best of all, this recipe is perfect for meal prep – the pork actually tastes better the next day!
And don’t worry about fancy techniques; if you can turn on an oven and juice an orange, you’re already halfway to mastering this crowd-pleasing dish.
What You Will Need for Blue Corn Tacos With Cochinita Pibil
Success in creating these stunning blue corn tacos starts with gathering the right ingredients and equipment.
Proper preparation and having all ingredients and tools ready is the key to creating beautiful blue corn tacos worth sharing.
Main Ingredients:
- 3 pounds pork shoulder, cut into 2-inch chunks
- 1 package (3.5 oz) achiote paste
- 6 fresh oranges for juicing
- 12 blue corn tortillas
- 1 large red onion
Kitchen Equipment:
- Large Dutch oven with lid
- Large mixing bowl
- Citrus juicer
- Sharp knife and cutting board
- Fork for shredding
- Tortilla warmer or clean kitchen towel
- Measuring cups and spoons
- Plastic wrap or container for marinating
- Heavy-duty aluminum foil
Don’t worry if your kitchen looks a bit orange from the achiote – it’s all part of the authentic experience!
Just keep a damp cloth handy for quick cleanup.
Cooking Steps for Blue Corn Tacos With Cochinita Pibil
You’ll start by cutting your pork shoulder into 2-inch chunks before mixing it with the achiote paste and fresh orange juice marinade.
After letting the pork marinate overnight in your fridge, you’ll cook it in a covered Dutch oven at 325°F for about 3 hours until it’s fork-tender.
When the meat’s ready, warm those beautiful blue corn tortillas and top your tacos with the shredded pork and thin slices of red onion!
step 1. Cut Pork Into Chunks
Begin by trimming any excess fat from your 3-pound pork shoulder, then cut the meat into uniform 2-inch chunks using a sharp knife.
You’ll want these pieces to be consistent in size to guarantee even cooking throughout the dish.
Place your cutting board on a stable surface and grip the meat firmly with one hand while keeping your fingers tucked safely away from the blade.
Don’t worry if a few pieces end up slightly larger or smaller – you’re not competing on Top Chef!
Make clean, decisive cuts through the meat, working your way from one end to the other.
Remember that these chunks will shrink during cooking, so it’s better to err on the slightly larger side than to cut them too small.
step 2. Mix Marinade Ingredients Together
With your pork chunks ready to go, the marinade will transform them into tender, flavorful bites of cochinita pibil.
In a medium mixing bowl, combine one 3.5-ounce package of achiote paste with the juice of 6 fresh oranges (you’ll need about 1½ cups of juice).
Don’t worry if the paste looks like a brick of red clay – it’ll break down! Use a whisk to thoroughly blend the mixture until you’ve got a smooth, vibrant orange marinade without any lumps.
Pour your marinade over the pork chunks, making sure every piece gets coated.
Pro tip: wear an apron for this step, as achiote has a reputation for staining everything it touches.
Cover the bowl tightly with plastic wrap and let the magic begin in your refrigerator. Well guys? How is this recipe for Blue Corn Tacos With Cochinita Pibil sounding so far? Are you as ready to dive in as I am?
step 3. Marinate Pork Before Cooking
Once the marinade is ready, pour it over your pork chunks in a non-reactive container or large zip-top bag, ensuring every piece gets thoroughly coated.
Make sure you’re wearing an apron – that bright orange achiote has a sneaky way of finding your favorite white shirt!
Cover the container tightly or seal the bag, squeezing out excess air. Place the marinating pork in your refrigerator for at least 4 hours, though overnight will give you the best flavor.
Every few hours, if you think of it, flip the container or massage the bag to redistribute the marinade. You’ll notice the pork taking on a beautiful orange-red color as it marinates.
The citrus juices will start tenderizing the meat, preparing it for that melt-in-your-mouth texture you’re aiming for.
step 4. Cook Pork in Dutch Oven
After your pork has finished marinating, preheat your oven to 325°F and transfer the meat with all its marinade into a large Dutch oven.
Make sure you’re using a heavy-bottomed pot that’ll distribute heat evenly – this isn’t the time for thin cookware!
Cover the Dutch oven tightly with its lid, creating a seal that’ll keep all those flavorful juices inside.
Place the pot in the preheated oven and let it cook undisturbed for 3 hours.
You’ll know it’s ready when the meat easily shreds apart with a fork – no resistance means you’ve nailed it.
If you peek inside (though you shouldn’t too often) and notice the meat looking dry, add ¼ cup of orange juice or water. Personally here I like to go with either orange juice or bitter orange juice.
The goal is tender, juicy pork that’ll make your blue corn tacos absolutely irresistible.
step 5. Assemble Tacos With Toppings
The shredded cochinita pibil you’ve lovingly prepared deserves a proper assembly into those striking blue corn tortillas.
Start by warming each tortilla for 30 seconds per side on a hot griddle or skillet until they’re soft and pliable.
For each taco, layer about 3 tablespoons of the tender pork onto the center of your warmed tortilla.
Don’t overfill – you’ll want to leave room for the toppings!
Add a generous pinch of thinly sliced red onions, letting their sharp crunch complement the succulent meat.
If you’re feeling adventurous, add a squeeze of fresh lime juice and a few cilantro leaves for extra zing.
Remember to serve your tacos immediately while the tortillas are still warm and the meat is at its most flavorful.
What To Pair With
Since blue corn tacos filled with cochinita pibil create such bold flavors, you’ll want to pair them with complementary sides that balance the meal.
Bold, savory cochinita pibil tacos deserve thoughtfully chosen side dishes that create a perfectly balanced Mexican feast.
Try serving them alongside Mexican rice cooked with chicken broth and tomatoes, or a light citrus-dressed jicama slaw.
For beverages, you can’t go wrong with an ice-cold Mexican lager garnished with lime, or a traditional horchata to cool things down.
If you’re feeling fancy, mix up some tamarind margaritas – they’re perfect with the pork’s citrus notes!
Round out your spread with classic sides like black beans, pickled red onions, and sliced avocados.
Don’t forget the lime wedges and your favorite salsa verde – they’ll brighten up every bite of those beautiful blue corn tacos.
Storage Suggestions
Once you’ve enjoyed your feast with all the sides and drinks, proper storage will keep your blue corn taco ingredients fresh for several days!
Here’s how to store everything correctly:
For the cochinita pibil, transfer the cooled meat to an airtight container and refrigerate for up to 3 days. You’ll want to store any leftover sauce separately to prevent the meat from becoming too wet.
The blue corn tortillas should be wrapped tightly in foil, then placed in a plastic bag – they’ll stay fresh at room temperature for 2-3 days.
If you’ve got extra sliced onions, pop them in an airtight container with a paper towel to absorb moisture, and they’ll keep in the fridge for about 5 days.
Remember to reheat the meat gently in a covered pan to maintain its tenderness!
Now that you have read through this recipe of Blue Corn Tacos With Cochinita Pibil what do you think? Are you ready to get into the kitchen and whip this one up? Lets go cook right now!
