Light cochinita pibil with pickled red onion and tortillas

Ingredients

For 1 serving

• Pork tenderloin140 g
• Orange1
• Lime juice20 ml
• Garlic1 clove
• Paprika1 teaspoon
• Cumin1 pinch
• Dried oregano1 pinch
• Red onion60 g
• Apple cider vinegar15 ml
• Corn tortillas3
• Cooked black beans80 g
• Saltto taste

In season: December – March

Method

1. Juice the orange and mix it with half the lime juice, the crushed garlic, paprika, cumin, oregano and a pinch of salt. Add the pork tenderloin, turn it well, cover and marinate in the fridge for at least 1 hour.
2. Heat a conventional oven to 160 °C. Place the meat with all its marinade in the centre of a large sheet of baking paper, seal it into a tight parcel and put it in an ovenproof dish.
3. Cook for 1 hour 30 minutes, until the meat is very tender and shreds with a fork; open the parcel and shred it straight into its juices.
4. Meanwhile slice the red onion paper-thin and put it in a small bowl with the cider vinegar, the remaining lime and a pinch of salt; leave it until pink and soft.
5. Warm the drained black beans with a splash of water and a pinch of salt for 3 minutes, and the tortillas in a dry frying pan for 20–30 seconds per side.
6. Serve the pork in the tortillas with the beans and pickled onion.