Want to make something festive and different for your next party — or for your next family dinner? Then give these mouthwatering tacos a try. Here’s a simple recipe from Jimmy Bannos, chef/owner of Heaven on Seven, a Chicago restaurant known for its authentic Cajun cuisine.
Recipe: Cochinita pibil tacos (on this page)Remove fat from pork shoulder and cut pork into cubes. Slice onion and poblano pepper and set aside. In a blender put the rest of the ingredients and blend for a minute.
Cover a medium size roasting pan with half of the banana leaves. Put the cubed pork on top of it and put the blended ingredients on top of it, mix it and top it with the sliced onion and poblano pepper. Cover it with the rest of the banana leaves. Place in a 300-degree oven and cook for 3-4 hours or until pork is tender.
Warm up tortillas and assemble tacos.
Recommendation: Top your tacos with a touch of refried beans, pickled red onions and hot sauce.
Serves 8-10.
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