Cochinitas pibil

We make this dish with pork tenderloin, although in Ferrán Adrià's book it indicates loin head.

1. First clean the piece of meat, season it with salt and pepper and prick it several times so that it is well impregnated with the sauce during cooking.
2. Peel the white onion and cut it into feathers or thin julienne strips.
3. Prepare the red onion to marinate, peel it and chop it in mirepoix, put it in a bowl and add the chopped and deseeded chili, the lime juice and salt. Mix and set aside.
4. In another bowl mix the orange juice, achiote, oregano, cumin, vinegar and extra virgin olive oil, blend until the sauce is emulsified and set aside.
5. Place a sheet of aluminum foil on the baking sheet and place the meat, white onion and achiote marinade on top. Cover with aluminum foil and close it forming a package, like a papillote. The original would be to do it with banana leaves.
6. Place the tray in the preheated oven at 200º C, with heat up and down. The baking time will depend on the thickness of the meat, we have had it approximately 50-60 minutes, if it is a thicker meat it may need 1 and 1/2 hours.When the meat is cooked, cut it and shred it with the help of a knife, recover the sauce from the tray and pour it over the meat. Toast the corn tortillas in a frying pan, over the flame of a gas fire (being careful not to burn them) or in the oven.

Plating

Serve the cochinita pibil on a platter, with the warm tortillas on one side and the marinated purple onion in another bowl. Each diner can fill his or her tortilla with the cochinita pibil and the onion of his or her choice. Enjoy!