GROUND ACHIOTE RECIPES

Steps:

• Heat a skillet with 2 tablespoons of oil over medium high heat. Add garlic and guajillo chilies to the skillet. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Remove from heat and let cool 5 minutes. In the bowl of a food processor, combine oil mixture, cumin, pineapple, pineapple juice, oregano, salt, vinegar, and achiote in a blender. Process until smooth, about 30 seconds. Place sliced pork in a resealable plastic bag and pour marinade over pork. Seal bag and shake until evenly coated. Chill a minimum of 2 hours or overnight. Heat remaining 2 tablespoons of oil a heavy cast iron skillet over medium high heat. Working in batches, cook the pork in the skillet slightly charred and cooked through, about 3 minutes.Serve in warm tortillas topped with onions, cilantro, and fresh pineapple.

Steps:

• Preheat the oven to 375 degrees F. Trim the excess fat from the pork.
• In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well.
• Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop.
• Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture.
• Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes.
• Reduce the heat to 275 degrees F and roast for 6 hours.
• Serve with pickled red onions, warm corn tortillas and salsa.