Cinco de Mayo Taco Tuesday Feast: Cochinita Pibil Tacos & Grilled Elote | Divaqbbq
Cinco de Mayo Taco Tuesday Feast: Cochinita Pibil Tacos & Grilled Elote
45 mins prepServes 8
Go all in with this ultimate Cinco de Mayo spread! Featuring juicy, fall-apart woodfired Cochinita Pibil tacos loaded with toppings, alongside smoky, messy, and absolutely-worth-it grilled Mexican street corn (elote). This is not a 'light snack' but a 'grab extra napkins and don’t make plans after' situation.
**For Cochinita Pibil Tacos:**
1. Cut 4 lbs pork butt or loin into 1-2 inch cubes.
2. Marinate the pork with 1 bottle of Cholula Cochinita Pibil cooking sauce for 30 minutes in the fridge.
3. Preheat your Traeger grill to 225°F.
4. Place the marinated pork in a grill-safe pan and smoke uncovered for 2 hours.
5. After 2 hours, add 1 cup of water to the pan, increase the Traeger temperature to 275°F, mix well, and cover the pan.
6. Cook for 4-5 hours, or until the pork is fork-tender.
7. Shred the cooked pork. Try not to eat half straight from the pan.
8. To build your tacos, warm tortillas and fill with the loaded pork. Top with queso fresco, lime, cilantro, onions, jalapeños, avocado, hot sauce, and a pinch of salt.
**For Grilled Elote (Mexican Street Corn):**
1. Soak 4-6 ears of corn (in husk) in water for 20-30 minutes.
2. While corn is soaking, prepare the sauce: In a small bowl, mix 1/2 cup mayo, 1/4 cup crema or sour cream, 1-2 tbsp fresh lime juice, 1/2-1 tsp chili powder, 1/2 tsp garlic powder, and salt to taste.
3. Preheat your Traeger grill to 375°F.
4. Grill the soaked corn (in husk) for 15-20 minutes, turning occasionally, until tender.
5. Carefully peel back the husks (they will be hot!) and grill the corn for 3-5 minutes more for a light char.
6. Slather the warm corn with the prepared sauce.
7. Top with 1/2-3/4 cup crumbled cotija cheese, extra chili powder, a squeeze of lime, and optional cilantro. Messy, drippy, absolutely perfect.
