Cochinita Pibil – Onion Street Tacos




Serves 8

15 Black Peppercorns
2 Cinnamon, Mexican Canela – 1 inch
1 tsp dried Oregano
1/2 tsp Cumin seeds, whole
3 Cloves
1/4 tsp Allspice, ground
1 cup Orange Juice
2 tbsp Lime Juice
1 cup Bitter Orange Juice
4 oz Achiote Paste, crumbled
1 tbsp Salt
5 Garlic Cloves, coarsely chopped
6 lb White Onions
1 pkg Banana Leaves

8 Corn Tortillas
1 bunch Cilantro
4 Radishes
8 fl oz Tomatillo Salsa
4 fl oz Cotija Cheese


  1. Place all the spices and herbs in a spice grinder, grind well. Transfer to the blender, along with the juices, achiote paste, salt and garlic cloves. Blend well until smooth.
  2. Cover the onions with the marinade, toss well, until evenly coated, let it rest cover and refrigerated for at least 1 hour.
  3. Discard the though edge of the leaves, wash them under cold water, trying not to brake them. Pat dry.
  4. Using tongs, pass the leaves over high medium flame, quickly, just to soften them, about 5 seconds. Flip and repeat in the other side. Wipe to remove any white spots or dirt.
  5. Preheat the oven to 350ºF.
  6. Line a hotel pan with the banana leaves, cover the bottom, and the sides, overhanging.
  7. Place the marinated onions, scraping all the marinade with a spatula, on top of the banana leaves.
  8. Fold the overhanging leaves, and cover the top with more leaves, cover tightly with heavy duty aluminum foil.

Cochinita Pibil-Onion Street Tacos