Pork In Orange And Annatto Marinade
 

From: "BStevens" >
Could someone please recommend some uses for Achiote Molido (ground
annatto seed)? I recently bought some because it looks and sounds
interesting, but no can find no recipes calling for it.

annatto seed
achiote seed
annotto seed
achote seed
achuete seed
atsuete seed
bija
bijol
roucou

Notes: Annatto seeds don't have a lot of flavor, but they impart a rich
yellowish-orange color to stews and sauces. Look for the seeds, either whole or
ground, in Latin American or Caribbean markets. To extract the color, steep the
seeds in boiling water for about 20 minutes, then discard the seeds.
Substitutes: yellow food coloring OR hot paprika OR equal parts turmeric and
paprika

Cochinita Pibil
(Pork In Orange And Annatto Marinade)

1 (2-ounce) jar Annatto or achiote paste (see note)
1 1/2 cups freshly squeezed orange juice
2 cloves garlic
2 tablespoons cider vinegar
2 teaspoons ground cumin
Salt
Freshly ground black pepper
1 (2-pound) pork butt or shoulder, cut into 2-inch squares
1 package fresh banana leaves or aluminum foil

Preheat oven to 325 degrees F. In a small glass bowl, soak Annatto in orange
juice fro 15 minutes, breaking up with a fork as it softens. Place Annatto,
orange juice, garlic, vinegar, and cumin in a food processor or electric blender
and process until smooth. Season with salt and pepper and pour into a large,
shallow glass baking dish. Place pork in baking dish and turn to coat meat
thoroughly in Annatto marinade. Cover and let marinate, refrigerated, overnight
or for at least 6 hours before assembling dish. Line a large, ovenproof
casserole with banana leaves, fanning overlapping leaves out from center and
allowing them to hang over the casserole edges about 6 inches. (If using foil,
allow the same amount of overhang.) Pile the pork and marinade into the
casserole and fold leaves or foil over the top to cover completely. If using
leaves, cover with a lid or foil*. Bake for 2 hours or until pork is very
tender. Let cool. Remove pork and shred or cut into 1/4-inch cubes. Pile into
a serving dish and pass with soft or hard taco shells for guests to fill with the
pork. Accompany with Pico de Gallo sauce or Pepian Verde Sauce (Pipian en Salsa
Verde).
Serve as an entree with hot corn or flour tortillas and salsa.

*The marinated pork may also be piled onto individual banana leaves, folded
into packets and baked on a baking sheet cover with foil for 10 minutes, or
until heated through.

NOTE:
Annatto seeds may be used, but they are very hard and require a marble
mortar and pestle or a lava stone to grind. If using powdered Annatto seeds,
add extra orange juice, extra cumin, and about 1 teaspoon Mexican oregano
(to make a paste).

Makes 6 servings



my web site

Linda in Tennessee
http://lindatn37932.tripod.com/

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