ADD all ingredients to the pitcher of an electric blender and blend until smooth. Reserve.
COCHINITA
LINE a large roasting pan with aluminum foil so it overlaps about 12 inches on all sides. Next mimic the same process with the banana leaves. Mix the vegetables, chiles and herbs and place half of the mixture in the bottom of the lined roasting pan.
RUB the pork cubes liberally with the marinade and place them on top of the vegetables then place the remaining vegetable mixture over the top. Fold over the banana leaves to cover then fold the aluminum foil and pinch to seal. Refrigerate over night. Preheat oven to 300ºF. Place the roasting pan in the oven and cook for approximately 3 hours or until the meat is very tender and easily pulls apart.
REMOVE the pan from the oven and let cool. Remove the pork from the pan to a platter or large plate, remove the aluminum foil and banana leaves trying to keep as much of the cooking liquid as possible in the pan.
ADD the chicken broth and place the pan over medium heat and bring to a simmer. Simmer slowly for about 20 minutes until the liquid is reduced by about half. Reserve the pork and the reduced cooking liquid until you are ready to make the tacos.
HABANERO PICKLED ONIONS
ADD all habanero pickled onion ingredients - except for the sliced onions - to a medium sized sauce pot. Bring the liquid to a simmer, add the onions and reduce to low heat. Slowly simmer for 3 minutes and let cool.
REFRIGERATE overnight.
TO FINISH
BREAK up the cubes of pork but do not shred. Heat a large cast iron skillet or sauté pan over medium high, add the vegetable oil and sear the cochinita until brown, add the cooking liquid and stir until heated through, set aside.
HEAT another skillet over medium high heat and cook each tortilla for about 30 seconds on each side and wrap in aluminum foil.
LAY the tortillas on platters about 6 at a time, place 2 ounces of cochinita on each tortilla, add a tablespoon of pickled onions on each and sprinkle with cotija cheese and chopped cilantro. Enjoy.