Cochinita Pibil Tacos with Habanero Salsa

1. 1

   Heat the pork in a small saucepan over medium heat, stirring occasionally, until hot, 4 to 5 minutes.

2. 2

   Char the habanero by holding it with tongs over the flame of a gas burner for several minutes, turning it as needed, until it is spotted black and blistered all over.

3. 3

   Remove the loose outer layers of papery skin from the garlic clove but leave the tight inner peel intact.

4. 4

   Char it over the gas burner using the same technique, until it is completely blackened.

5. 5

   (If you dont have a gas stove, broil the habanero and garlic clove a few inches from the broiler element, turning as needed to char them all over.)

6. 6

   Warm the tortillas (see page 85), then wrap in aluminum foil to keep warm.

7. 7

   Carefully stem the habanero, scrape out the seeds, and coarsely chop the flesh, preferably wearing plastic gloves to protect your fingers from the heat of the chile.

8. 8

   Peel the garlic clove, coarsely chop it, and add it, along with about half the habanero, to the bowl of a food processor (preferably a mini one).

9. 9

   Add the cilantro, scallion, lime juice, oil, and salt to taste and process until a loose sauce forms.

10. 10

    Taste and add the rest of the habanero if you want the salsa to be spicier, and add more lime juice and/or salt if needed.

11. 11

    Lay the tortillas out on a plate.

12. 12

    Divide the pork equally among the tortillas, top with the pickled onions and just a little bit of the salsa (be judicious until you know how much you can handle), and eat.

* Per serving · 4 servings · Values may vary.