Heating Instructions. Keep refrigerated. Best enjoyed within 3 days.
Oven (Recommended)
Preheat oven to 350°F.
Set aside corn tortillas, pickled red onions, and salsa taquera.
Remove the lids from the three aluminum trays and loosely place them back on the trays. Arrange the trays on one or two baking sheets as needed and place in the oven.
Leave the cochinita pibil wrapped in the banana leaves. The banana leaves help retain moisture and release their traditional aroma while reheating.
Heat for 30–35 minutes, or until the pork, Mexican red rice, and frijoles negros de la olla are hot throughout.
During the last 10 minutes, wrap the tortillas in foil and warm them in the oven.
Carefully open the banana leaves just before serving. Transfer the meat to a serving platter and the rice and frijoles to serving bowls, if desired.
Microwave (Single Servings)
Transfer a portion of the meat, rice, and frijoles to a microwave-safe plate. Heat for 2–3 minutes, then continue in 30-second intervals until hot. Remove the banana leaf before serving.
To Serve
Serve family-style with the warm tortillas, pickled red onions, and house salsa taquera. Build tacos at the table and enjoy.
