Cochinita pibil

Pasos

1. Soften the banana leaf by passing it quickly over a flame or in a hot skillet, until it becomes shiny, pliable, and fragrant.
2. Blend the achiote paste with the citrus juices, vinegar, garlic, oregano, cumin, allspice, salt, and pepper, until you have a smooth, bright, and tangy red marinade.
3. Cut the pork into large, even pieces, coat it with the marinade, cover, and let rest in the refrigerator for at least several hours, ideally overnight, so the meat colors all the way through.
4. Slice the red onion and chile, mix them with lime juice, a little orange juice, and salt, then let marinate until the onion turns bright pink and remains crunchy and tangy.
5. Line an ovenproof Dutch oven with the banana leaf, add the sliced white onion, place the pork and all its marinade on top, then fold the leaf over to enclose the meat like a package.
6. Cover the Dutch oven tightly and bake for about 3 hours in an oven preheated to 160 °C, until the pork is very tender, juicy, and falls apart without resistance to a fork.
7. Open the banana leaf, shred the meat in its juices, then return it uncovered to the 160 °C oven for 10 to 15 minutes if the sauce seems too thin, until it coats the meat.
8. Warm the tortillas in a dry skillet, or for 10 minutes in the 160 °C oven wrapped in aluminum foil, until they are pliable, hot, and lightly fragrant with corn.
9. Serve the cochinita nice and juicy with the marinated red onions, fresh cilantro, chile, and warm tortillas.