Pibil Pork Tacos & Pickled Onions

Is it a keeper? – Yes

After reading this recipe in the May 2008 edition of Bon Appetit magazine while on my way to Mulege, Baja California this seemed like one recipe that should be made. Coincidently, we just happen to be graciously invited to a party where the main course was an oven roasted whole pig. The residents of the Orchard had prepared this is a traditional way with garlic, salt and a basic spice mix. After some thought I believe this hog could have been served in this Pipil style marinade.

I pretty much followed the recipe as written. The only changes I made was in using “organic” pork from Whole Foods. One great find was a brand of corn tortillas from WF. These were thick, fresh and better than most of the brands found and the average Hispanic grocery store.

We thought this recipe was great. I can’t wait to make this for group of people and include margaritas and refried beans with chorizo.

Recipe Link - http://www.epicurious.com/recipes/food/views/242126
Achiote - http://www.delmayab.com/achiote_bistek.htm

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