All for the tacos 🤑🌮🌮🌮. This recipe combines the rich, earthy flavors of achiote paste with citrusy notes from orange and lime juice, creating a silky marinade for ribs. Wrapped in banana leaves and cooked sous vide for hours, the meat becomes tender and infused with deep flavors. The roasted habanero salsa adds a smoky, spicy kick, balanced by citrus and salt. Perfect for taco lovers who want bold flavors and a touch of heat.
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Blend achiote paste, orange juice, lime juice, white vinegar, garlic, cumin, Mexican oregano, clove, cinnamon, salt, and black pepper until smooth.
Marinate ribs with the blended mixture, ensuring they are fully coated.
Wrap the marinated ribs in banana leaves and vacuum seal them.
Sous vide the ribs at 163°F for 12–16 hours until tender and infused with flavor.
Roast habaneros, tomatoes, onions, and garlic at 425°F for 15 minutes until they develop a hard char.
Transfer the roasted vegetables to a bowl, cover with plastic wrap, and let rest for 10 minutes to soften.
Add the rested vegetables to a blender and blend until smooth.
Mix in lime juice, orange juice, oil, and salt to finish the salsa.
If banana leaves are unavailable, use aluminum foil as a substitute for wrapping the ribs.
Adjust the number of habaneros based on your spice tolerance; fewer habaneros will make the salsa milder.
For extra smoky flavor, grill the ribs briefly after sous vide cooking.
Can I use a different cut of meat?
Yes, you can use pork shoulder or beef short ribs as alternatives to traditional ribs.
What if I don’t have a sous vide machine?
You can slow-cook the ribs in a covered dish at 275°F in the oven for 4–5 hours instead.
How long can I store the salsa?
The salsa can be stored in an airtight container in the refrigerator for up to 5 days.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared up to 3 days in advance and stored in the refrigerator.
What’s the best way to serve these tacos?
Serve the tacos with warm tortillas, fresh cilantro, and a squeeze of lime for added brightness.
