Tacocity Podcast: Yuca’s Tacos

Yuca’s Tacos 1075 S. Fair Oaks Avenue, Pasadena, CA 91105  Instagram: @yucasla  |  Twitter: @yucasla  |  www.yucasla.com




  • Pork shoulder
  • 5 tbsp achiote/annatto seeds
  • 1 Oranges (juice)
  • 2 Limes (juice)
  • Red onion
  • 2 tbsp Peppercorns
  • Head of roasted garlic
  • 2 tbsp Oregano
  • 2 tbsp Cumin
  • 2 tbsp coriander
  • Water
  • Banana leaves or foil


  1. Roast garlic in oven, cool. Remove paper. Heat up all other ingredients in a pan for a few minutes. Add all of them and garlic to food processor. Add water to blend into a paste.
  2. Rub pork with paste. Wrap in banana leaves or foil. Marinate in fridge for a least 1 hour, overnight preferred.
  3. Slice red onion into thin half circles. Add to a jar or large containter.
  4. Add in 1 cup fo water, 1/2 cup of apple cider vinegar, a tbsp of sugar, and 1.5 tsp of salt. Whisk until dissolved. Add onions and cover, leaving out at room temp for 1 hour. Move to the fridge.
  5. Preheat oven to 325°
  6. Cook 3-4 hours.
  7. Shred and add to tortillas. Add pickled onions.