Achiote-Marinated Cochinita Pibil Tacos with Habanero-Citrus Slaw and Black Bean Purée

Begin the day before: Rinse the dried black beans and place in a large bowl. Cover with cold water by 3 inches and soak overnight.

For the pork marinade, toast the cumin seeds and allspice berries in a dry skillet over medium heat until fragrant, about 2 minutes. Grind in a spice grinder or mortar and pestle.

In a blender, combine the achiote paste, sour orange juice (or citrus mix), 6 peeled garlic cloves, ground cumin, ground allspice, Mexican oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth.

Cut the pork shoulder into 2-inch chunks and place in a large non-reactive bowl or zip-top bag. Pour the marinade over the pork, making sure all pieces are well coated. Cover and refrigerate overnight (at least 8 hours).

The next day, drain the soaked black beans. Dice 1/2 of one white onion and mince 2 garlic cloves. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic to the saucepan and cook for 1 minute more. Add the drained black beans, epazote or cilantro sprigs, and 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cook uncovered until beans are very tender, about 1.5-2 hours, adding more water if needed. Season with salt halfway through cooking.

Preheat the oven to 325°F (165°C). If using banana leaves, quickly pass them over an open flame to make them pliable, or rinse with hot water.

Line a Dutch oven or deep baking dish with the banana leaves (or parchment paper and foil). Place the marinated pork with all its marinade in the center. Add the cinnamon stick and bay leaves.

Fold the banana leaves over the pork to enclose completely (or seal tightly with parchment and foil). Cover with the Dutch oven lid or more foil if using a baking dish.

Bake for 3 hours, or until the pork is extremely tender and easily shreds with a fork.

While the pork cooks, prepare the habanero-citrus slaw: Wearing gloves, remove seeds from the habanero chile and mince finely. Thinly slice the red cabbage and julienne the carrot.

In a large bowl, whisk together lime juice, orange juice, honey, minced habanero (use half if you prefer less heat), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the cabbage and carrot, toss to coat. Refrigerate for at least 1 hour, tossing occasionally.

When the beans are tender, remove the epazote or cilantro sprigs. Transfer 2 cups of beans with some cooking liquid to a blender. Purée until smooth, adding more cooking liquid if needed to achieve a thick but spreadable consistency. Return to the saucepan, stir to combine, and keep warm.

When the pork is done, remove from the oven and let rest for 15 minutes. Unwrap carefully (watch for steam) and transfer the pork to a bowl, discarding the cinnamon stick and bay leaves. Reserve the cooking juices.

Using two forks, shred the pork. Add 1/2 cup of the reserved cooking juices to moisten the meat, adding more as needed.

Dice the remaining white onion and slice the avocado. Chop the cilantro leaves.

Heat a large cast-iron skillet or comal over medium-high heat. Warm the tortillas for about 30 seconds per side until pliable and lightly charred in spots.

To serve, spread a layer of black bean purée on each tortilla. Top with shredded cochinita pibil, habanero-citrus slaw, pickled red onions, diced white onion, cilantro, and avocado slices. Drizzle with Mexican crema.

Serve immediately with lime wedges and remaining black beans on the side.