ACHIOTE ADOBO RECIPES

Steps:

• Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup.
• Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven.
• Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
• For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro.
• Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
• In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

Steps:

• "Masa Peel Green bananas cut and place into food processor. Do the same with Malanga, potatoes, Plantain, Milk, Oil, and Salt. Mix well. Cover and refrigerate over night or for at least one hour. (HINT: If you plan on making Pasteles on your own it would be a good idea to take the masa and refrigerate it over night. If not have a pasteles making party and cool for one hour before making pasteles so that the masa is easier to manipulate.) Relleno In food processor combine Onion, Garlic, Ajies Pepper, and Pimiento. Mince well. Heat Oil in a large pan and cook pork and ham for 5 Minutes over medium heat. (HINT: You can use boneless pork chops to make life a bit easier for yourself. Some may ask why I have listed ham and pork. Although both pig product they are cut from different areas of the pig thus yielding different flavors. You can also use a ham steak with the bone for the ham chunks freezing leftovers for later.) Combine food processor ingredients with Recao Leaves, tomato sauce, Garbanzo beans, olives, salt, pepper, and oregano and cook on low for 25-30 Minutes. Let cool. Wrapper Cut Banana leaves into 10 Inch squares. Wash, clean and blanch them if desired. (HINT: You do not have to use the banana leaves if you can not find them. You can use wax paper instead.) Grease the wrapper with the back of a spoon covered in Achiote Oil. Place a small amount of masa in the center of the wrapper then spread out not to thinly. (The idea is for the Pastel to be a rectangle shape so if you spread it out to far when wrapping the contents it will seep out and the size wont be uniform.) Place relleno in the center of masa and add a bit more masa on top. Fold wrapper so that the contents are completely wrapped into a small rectangle similar to a small brick shape. Use the cooking string to tie the pastel so that it does not fall apart. Wrap the pastel in aluminum foil and freeze.(Always freeze raw!) When ready to enjoy boil a large pot of water and place pasteles in the water for 1 hour (30 Minutes on each side). Achiote Oil : 4 Tbsp Annatto Seeds 1 Cup Cooking Oil Combine both in saucepan and cook on low until oil turns reddish orange. Remove from heat and strain. You can toss the seeds away."