The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wahaca’s Famous Pork Pibil Tacos with Refried Beans
This recipe is inspired by Wahaca’s best-seller, Pork Pibil, which has been on their menu since the beginning! You’ll spice the slow-cooked pork with smoky achiote, sweet orange and chilli. Load up your tacos with refried beans and zingy pickled onions, then get stuck in. It’s a one-way ticket to sun-kissed Mexico.
High protein
2/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp apple cider vinegar
- 460g black beans (Rehydrated black beans, water, salt.)
- 9 nagual tortillas (Nixtamalized yellow corn flour, water, stabilizer (xanthan gum), salt, preservative (sodium propionate))
- 1 handful of fresh coriander
- 2 orange
- 1 onion
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 4 tbsp achiote paste (water, white wine vinegar, ground annatto, garlic puree, ground cumin, oregano, allspice, paprika, salt, cornflour, cinnamon, black pepper, lactic acid.)
- 1 garlic clove
- 2 unwaxed lime
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 140g sweetcorn (sweetcorn, water, salt)
- 4 radish
Nutritional Information
Calories: 779
Protein: 43g
Carbs: 100g
Fat: 27g
Wahaca’s Famous Pork Pibil Tacos with Refried Beans
This recipe is inspired by Wahaca’s best-seller, Pork Pibil, which has been on their menu since the beginning! You’ll spice the slow-cooked pork with smoky achiote, sweet orange and chilli. Load up your tacos with refried beans and zingy pickled onions, then get stuck in. It’s a one-way ticket to sun-kissed Mexico.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the oranges. Finely slice the onion. Finely chop or grate the garlic. Zest and quarter the limes. Make the pickled onion; place half the onion in a small bowl with the vinegar, juice from 1 orange, lime zest, juice from 2 lime wedges and 1 tsp chilli paste (to taste). Mix well and set aside.
- Drain the corn, pat dry with paper towel, then place half on a lined baking tray. Season with a pinch of sea salt and black pepper. Drizzle with 1 tsp oil, then roast for 15-20 mins, until starting to char.
- Place the pork, achiote paste, juice from the remaining orange and remaining chilli paste in a medium saucepan. Add 200ml water and bring up to medium-high heat. Simmer for 15-18 mins, pulling the pork apart with two forks, until the meat is shredded and steaming hot, and the sauce has reduced. Season with salt and pepper, then cover with a lid and set aside to infuse until ready to serve.
- Meanwhile, heat a large frying pan on high heat. Once hot, add 3 tacos and cook for 30 seconds per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos (3 per person).
- Reheat the empty pan with 2 tsp oil on medium-high heat. Add the garlic and remaining onion. Cook for 5 mins, until starting to soften. Drain and rinse the beans, then add to the pan along with 350ml water. Simmer for 10 mins, until the liquid has almost completely evaporated. Roughly mash the beans, adding a splash of water if they look too dry.
- Thinly slice the radishes. Once the roasted corn is ready, toss with the remaining corn, half the coriander, juice from 1 lime wedge and 2 tsp olive oil.
- Serve the tacos, loaded with the beans and pulled pork. Garnish with the pickled onion, remaining coriander and lime juice. Serve the corn on the side.
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