ANNATTO LEAVES RECIPES

Steps:

• In a medium saucepan, bring 3 cups of water to a boil. Add the annatto seeds and simmer for 10 minutes. Cover, remove from the heat and let stand for 2 hours. Drain the seeds and transfer them to a blender. Add the chile powder, oregano, salt, black pepper, allspice, onion, garlic, orange juice, vinegar and lime juice. Puree until smooth. Transfer the marinade to a large bowl, add the pork and toss to coat thoroughly. Cover and refrigerate overnight.
• Using a slotted spoon, transfer the pork cubes to another bowl. Add ?1/4 cup of the marinade and toss to coat.
• Light a hardwood charcoal or gas grill and set it up for indirect grilling. Cut the fibrous string off the edge of each banana leaf and reserve. On a work surface, arrange 2 banana leaves in a cross pattern. Spoon 3/4 cup of the pork in the center and top with a slice each of lime and jalapeño. Fold up the top leaf like an envelope to enclose the filling, then wrap the packet in the bottom leaf. Tie up the packet with the reserved banana string. Repeat with the remaining leaves and filling.
• When the grill temperature reaches 300°, arrange the packets on the grate away from the heat source and grill, covered, for about 3 hours, until the pork is very tender; replenish the coals as necessary. Serve the pork with the Tomato and Árbol Chile Salsa.

Steps:

• Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
• Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
• Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
• Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.