South American cuisine recipes

The original Tacos with Cochinita Pibil filling

Tacos are one of the most famous traditional Mexican dishes in the world. What nobody knows is that authentic tacos are not like the tacos commercially spread around the world. Today we are going to prepare authentic tacos, just as they are prepared in Mexico, with an authentic corn tortilla, and not the fried and crunchy torillas that have no relation whatsoever to the original ones.
In case you didn't know, a taco can be filled with infinite preparations, it usually has only one main filling, and it is accompanied by different sauces or typical pickles that combine with any type of taco, according to the eater's preference.
For this class, the main filling will be Cochinita Pibil, which means Pibil-style Pork. We will also learn how to make a side dish for our taco, it will be a sensation!
This recipe was not invented by me, it is part of the Mexican tradition. I thank my Mexican friend Lourdes for teaching it to me.
Drag to resize
Write your awesome label here.

What's Included

  •  8 Video - Tot 35 minutes 
  •  1 downloadable PDF with
    • ingredients
    • instructions

What You Need 

Drag to resize
  • Fresh orange juice
  • Achiote paste or sweet Paprika
  • Red tomato
  • Clove of garlic
  • Red onion
  • Cumin
  • Oregano
  • Pork ribs or pork loin
  • Precooked instant corn flour (if you prefer you can use polenta but make sure it is very fine-grained and precooked/instant)
  • Water
  • Habanero peppers (or red chili)
  • Fresh cilantro
  • Salt
  • Black pepper

Tips & Tricks

Drag to resize
Wine Pairing: it will fit perfectly with a white wine, especially with Sauvignon Blanc or with a Gewürztraminer, because it is a dish with good fat content, acidity and sweetness provided by the orange.
Meet the instructor

Daniela Baena

I am from Bogota, Colombia, and have always been passionate about cooking. I graduated in 2014 from the Mausi Sebess Cooking School in Buenos Aires, Argentina.
Then I decided to create my own pastry company and cooking classes.
I entered the world of conscious eating, which led me to do the diploma in Holistic Cooking at the Gato Dumas School of Gastronomy in 2016.
After finishing I traveled to San Sebastian in the Basque Country to do the Master's Degree in Restaurant Pastry and Sweet Cuisine at the Basque Culinary Center in 2017.
I have worked in a 3 Michelin Stars restaurant named El Celler de Can Roca in Girona, Spain, where I had the opportunity to do my internship with Jordi Roca and his wonderful pastry team.
I later worked as Head Pastry Chef at Gagini restaurant in Palermo, Italy.
I am currently working on my personal MAHI Conscious Eating project and I am certified as a Health Coach at the Institute for Integrative Nutrition in New York and I am dedicated to guiding others in their process of transformation towards a more holistic and healthy lifestyle.

Drag to resize
Write your awesome label here.
Created with