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Mini pork tacos cochinita style

Mini pork tacos cochinita style are a Mexican style appetizer for 6 people made with pork shoulder braised in orange juice and spices, shredded and piled into mini tortillas with pickled red onions. They take 40 minutes of active work and can be fully prepped the day before, with moderate difficulty and a cost of €2.20 per person. Success comes down to a long, slow braise that makes the pork fall apart, and onions pickled long enough to turn pink and crisp.

Pork braised with orange and spices until it falls apart with a fork, tucked into mini tortillas with bright pink pickled onions, instant fiesta.

Mini pork tacos cochinita style
For
6 people
Work
40 min
Total time
4 h 50
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.20
Calories per person
330 kcalcalculated by Kiloach, your weight coach

Traditional cochinita pibil braises for hours in banana leaves with achiote paste, and this version keeps that spirit with a citrus and spice marinade that works its way deep into the pork. Slow braising in the oven turns the meat so tender it shreds on its own, while red onions pickled in lime juice add the bright, tangy snap that cuts through the richness. It's a generous, colorful dish that puts everyone in a festive mood right away.

These mini tacos are great for a lively dinner with friends, a birthday, or a family meal where everyone builds their own. They work well as part of a Mexican style spread with guacamole and a few salsas, or simply as a generous starter before a lighter main course. Kids tend to love this mild, fragrant version since there's no harsh chili heat.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 3 h 30
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

The day before, make the marinade, braise the pork in the oven, shred it, and refrigerate it with its liquid, then prepare the pickled onions too. Just before guests arrive, gently reheat the pork over low heat. At serving time, warm the tortillas, fill each one with pork, onions, and cilantro, and let everyone build their own.

The ingredients

6 people

Butcher

  • Pork shoulder 900 g

Fruits and vegetables

  • Orange juice 20 cl
  • Lime juice 3 tbsp
  • Garlic 4 cloves
  • Red onions 2
  • Fresh cilantro 1 bunch
  • Lime 2

Pantry

  • White vinegaroften in the pantry 3 tbsp
  • Cuminoften in the pantry 1 tsp
  • Oreganooften in the pantry 1 tsp
  • Smoked paprikaoften in the pantry 2 tsp
  • Mini corn tortillas 18
  • Saltoften in the pantry 1 pinch

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the juices, vinegar, garlic, and spices, coat the pork cut into large cubes, and let it marinate overnight. 1 h

    A marinade of several hours really lets the flavor sink deep into the meat.

  2. Put everything in a Dutch oven, cover, and bake at 160°C until the meat falls apart easily. 2 h 30

    Cover with parchment paper under the lid to lock in all the moisture.

  3. Shred the pork in its juices and let it cool before refrigerating.

    Keep the braising liquid, it will bring back the moistness when you reheat.

  4. Thinly slice the red onions and let them sit in lime juice with salt.

    After twenty minutes they turn bright pink and taste sweet and mild.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the pork in its juices over low heat. 10 min

    Add a splash of water if it starts to stick.

When it's time to serveThe final touches, right in front of your guests.

  1. Warm the tortillas in a dry skillet, then fill with pork, onions, and cilantro.

    Keep the tortillas warm wrapped in a kitchen towel, they won't crack.

Our tips to get it right

  • Cut the pork into large, even cubes before marinating, it cooks more evenly and shreds better afterward.
  • Don't throw out the braising liquid, it's what keeps the pork moist when you reheat it, always store it together with the meat.
  • Plan on one or two extra tortillas per person, they're small and people always go back for more.

The variations

  • Swap the pork shoulder for boneless chicken thighs, the oven time drops to about 50 minutes.
  • For a vegetarian version, use portobello mushrooms and canned jackfruit marinated and braised the same way, with slightly less cooking time.
  • For a quicker, kid friendly version, buy pre cooked pulled pork and put all your effort into the pickled onions and assembling the tacos.

What to serve it with

  • Guacamole and corn chips as a starter
  • Light Mexican rice on the side
  • Sparkling water with lime

Storage

Shredded pork in its braising liquid keeps 2 to 3 days in the fridge in a sealed container, and freezes well for up to 2 months. Always reheat it gently over low heat so it stays moist, and prepare the pickled onions and tortillas at the last minute.

Questions about this recipe

Can I replace achiote with something other than smoked paprika?

Smoked paprika already gives a good color and a smoky flavor, it's the easiest swap. You can also add a pinch of turmeric to deepen the orange color without changing the recipe much.

Can I use flour tortillas instead of corn tortillas?

Yes, but the result will be less traditional and a bit softer in texture. Corn tortillas stay closer to the original flavor and hold up better once filled.

How should I serve mini tacos for a dinner with friends?

Set out the pork, onions, and cilantro in separate small bowls and let everyone fill their own tortillas at the table. It's casual, keeps the tacos from going soft while waiting, and gets guests involved.

How many mini tacos should I plan per person?

Count on 3 mini tortillas per person for a generous starter, which matches the 18 tortillas in this recipe for 6 guests. If anyone wants seconds, keep a few extra tortillas on hand.

Can mini pork tacos cochinita style be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make mini pork tacos cochinita style?

Allow 4 h 50 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in mini pork tacos cochinita style?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does mini pork tacos cochinita style cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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