DRAFT – Yucatan Pork Tacos

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Yucatan Pork Tacos

Experience the vibrant flavors of New Mexico with these Yucatan Pork Tacos! Combining the rich, savory taste of slow-cooked pork with a zesty citrus marinade and a touch of spice, these tacos bring together the best of both worlds: New Mexico's love for bold, hearty dishes and the fresh, tropical influences of the Yucatan. Topped with tangy pickled onions and served in warm tortillas, this recipe captures the spirit of the Southwest, making every bite a delicious journey to New Mexico's unique culinary landscape. Perfect for any gathering, these tacos are a celebration of flavor, tradition, and the essence of New Mexico!
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Prep Time 1 hour
Cook Time 1 hour
Marinating time 8 hours
Total Time 10 hours
Course Main Course, Side Dish
Cuisine Caribbean, Mexican, Spanish
Servings 6 people

Equipment

  • Food Processor (Blender can be used if a food processor is not available)
  • 1 Medium bowl (bowl should be big enough to accommodate the pork and marinade)
  • 1 Roasting pan (pan large enough for size of pork used)

Ingredients
  

  • 5 lbs Pork butt or shoulder meat
  • 1 bottle Santa Fe Seasons Red Chile Hot Sauce
  • 1 tbsp red wine vinegar
  • 2 oz Achiote Paste
  • 1 pkg Tortillas of choice
  • 2 large Avacados (Optional)
  • 1 bunch Cilantro (Optional)
  • 1 head Red Cabbage (Optional)
  • 1 Pineapple (Optional)
  • 2 oz Cooking spray (or vegetable oil) (Optional for the pineapple)

Instructions
 

  • Place pork in bowl
  • Place Santa Fe Seasons Red Chile Sause, red wine vinegar, and Achiote Paste into food processor (or blender) and puree until smooth
  • Pour puree over the pork and coat liberally. Marinating time 8 hours (minimum) up to 24 hours (maximum)
  • Preheat oven to 375°F
  • Remove pork from bowl used to marinate and place pork on roasting pan. Cover with aluminum foil
  • Place roasting pan with pork in the preheated oven for 45 minutes to 1 hour (internal temp 140-160°F)
  • Remove from oven and allow to rest for 10 minutes
  • Cut pork into thin slices
  • Dice, slice, and shred any desired toppings (avocado, grilled pineapple, cabbage, cilantro, etc.) as needed.
  • Serve with warm tortillas, avocado, cabbage, and grilled pineapple. Additional Red Chile Hot Sauce can be brushed over pork for increased spice level.

Pineapple (optional)

  • Start grill and set to medium-high
  • Prepare pineapple by topping, pealing, and coring. Then cut into 1/2in-3/4in slices to prepare for grilling.
  • Give pineapple a light coat of cooking spray or vegetable oil. *The natural sugars in fruits tend to stick to grills or flattops when cooking.
  • Line pineapple in a single layer across the grill avoiding overcrowding. Cook pineapple 5-8 minutes per side depending on desired cook on the pineapple and remove from grill.
Keyword Hatch Chile, Hot, Medium, New Mexican, Red Chile

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