Recipe By: Coyo Taco
Coyo Taco rules Miami with handmade tortillas, daily fresh salsas, and bold street vibes—authentic flavor, late-night energy, and that secret speakeasy vibe keep fans coming back.

INGREDIENTS
24 6-inch corn tortillas
2 tbsps vegetable oil
2 cups cooking liquid from cochinita
2 cups cotija cheese, grated
1 cup cilantro , chopped

MARINADE
3 oz achiote paste
6 cloves garlic
4 bay leaves
2 tsps Mexican oregano
1/2 tsp cumin, ground
1/4 tsp canela (Mexican cinnamon), ground
1/4 tsp all spice, ground
1/4 tsp clove, ground
1 tsp black pepper
1/4 cup honey
2 cups orange juice
1/4 cup white vinegar
2 tsps kosher salt

COCHINITA
5 lbs pork butt , cut in to 3" x 3" cubes
2 tbsps kosher salt
4 cups achiote marinade
1 orange , cut into 1/4" slices
2 small carrots , washed and roughly chopped
2 stalks celery , washed and roughly chopped
2 medium sized yellow onions , peeled and roughly chopped
4 habanero peppers, cut in half
2 sprigs fresh oregano
2 cups chicken broth
2 to 4 banana leaves , fresh or frozen

HABANERO PICKLED ONIONS
4 yellow onions , peeled and sliced into a thin julienne
1 medium sized beet , peeled and cut into 1/4" slices
4 cloves garlic , smashed
2 bay leaves
2 fresh habanero peppers , thinly sliced
1 pinch cloves , ground
1 pinch all spice , ground
1/2 tsp Mexican oregano
2 tbsps kosher salt
4 tbsps granulated sugar
2 cups white vinegar
2 cups water

INSTRUCTIONS
MARINADE
ADD all ingredients to the pitcher of an electric blender and blend until smooth. Reserve.

COCHINITA
LINE a large roasting pan with aluminum foil so it overlaps about 12 inches on all sides. Next mimic the same process with the banana leaves. Mix the vegetables, chiles and herbs and place half of the mixture in the bottom of the lined roasting pan.

RUB the pork cubes liberally with the marinade and place them on top of the vegetables then place the remaining vegetable mixture over the top. Fold over the banana leaves to cover then fold the aluminum foil and pinch to seal. Refrigerate over night. Preheat oven to 300ºF. Place the roasting pan in the oven and cook for approximately 3 hours or until the meat is very tender and easily pulls apart.

REMOVE the pan from the oven and let cool. Remove the pork from the pan to a platter or large plate, remove the aluminum foil and banana leaves trying to keep as much of the cooking liquid as possible in the pan.

ADD the chicken broth and place the pan over medium heat and bring to a simmer. Simmer slowly for about 20 minutes until the liquid is reduced by about half. Reserve the pork and the reduced cooking liquid until you are ready to make the tacos.

HABANERO PICKLED ONIONS
ADD all habanero pickled onion ingredients - except for the sliced onions - to a medium sized sauce pot. Bring the liquid to a simmer, add the onions and reduce to low heat. Slowly simmer for 3 minutes and let cool.

REFRIGERATE overnight.

TO FINISH
BREAK up the cubes of pork but do not shred. Heat a large cast iron skillet or sauté pan over medium high, add the vegetable oil and sear the cochinita until brown, add the cooking liquid and stir until heated through, set aside.

HEAT another skillet over medium high heat and cook each tortilla for about 30 seconds on each side and wrap in aluminum foil.

LAY the tortillas on platters about 6 at a time, place 2 ounces of cochinita on each tortilla, add a tablespoon of pickled onions on each and sprinkle with cotija cheese and chopped cilantro. Enjoy.

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