Taco Mix

Taco Mix
Recipe type: Entree
Taco Mix is a Colombian food recipe called Cochinita.
  • 1 Red onion, thinly sliced
  • 2 pounds of boneless pork shoulder
  • 1 achiote seed paste tablet
  • 3 bay leaves
  • 1 tsp chicken bouillon powder
  • Salt to taste
  • Habanero chili sauce
  • Corn tortillas
  • 1 t Red Wine vinegar
  1. Boil the onion and bay leaves for 10 minutes or until fully cooked in a mixture of half Red Wine vinegar and half water, just enough to cover the onion in the sauce pan.
  2. Put the onion mix in the refrigerator, it should be served cold. This is best done overnight.
  3. Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor.
  4. In a separate container, mix half a cup of Red Wine vinegar, one and a half cups of water, and some salt.
  5. Add a tea spoon of chicken bouillon to the water mix, and dissolve the achiote paste tablet in it.
  6. Set tall frying pan in mid-high heat
  7. Add the pork and the achiote-water mix, bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
  8. Pull apart the meat and cook for a little while longer, add a little water whenever necessary to keep the meat covered.
  9. To each tortilla, add some of the Cochinita, some pickled onions and Habanero sauce. The tortilla should get a little wet with the Cochinita sauce. It should not be dry.

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