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banana achiote paste garlic white vinegar orange juice kosher salt pork butt water red onions salsa suggestion markets
Viewed: 78 - Published at: 7 years agoIngredients
- 1 pound frozen banana leaves*
- 2 (4-ounce) packages achiote paste* (recommended: Recado Rojo)
- 6 cloves garlic
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 1 tablespoon kosher salt
- 5 pounds trimmed, boneless pork butt, halved
- 1 cup water
- Marinated Red Onions, recipe follows
- Habanero Salsa, recipe follows
- Serving Suggestion: steamed white rice or fresh, warm tortillas
- *Can be found at gourmet supermarkets or specialty Mexican markets.
Method
- Run the banana leaves under warm water for about 5 minutes to defrost.
- Line a medium baking dish with the banana leaves.
- Combine the achiote paste, garlic, vinegar, orange juice, and salt in a blender until smooth.
- In a large bowl, rub the achiote mixture into the meat.
- Place the meat in the prepared baking dish.
- Wrap the meat with banana leaves.
- Cover container and refrigerate for 24 hours.
- After meat has marinated, preheat oven to 375 degrees F.
- Add 1 cup water to the baking dish.
- Bake the meat until fork tender, about 2 hours.
- Serve wrapped meat on a bed of steamed white rice with Marinated Red Onions and Habanero Salsa on the side.
- Alternatively, remove meat from banana leaves and wrap in fresh, warm tortillas with Marinated Red Onions and Habanero Salsa on top.
- 2 medium red onions, thinly sliced
- 3 cups water
- 1 cup cider vinegar
- 1 tablespoon kosher salt
- Combine all ingredients in a large bowl.
- Cover and refrigerate for 2 hours before serving.
- 8 habanero chiles
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 2 teaspoons salt
- In a dry skillet, lightly toast the habanero chiles.
- Stem, seed, and roughly chop the peppers.
- Combine all ingredients in a blender until smooth.
- Pour into a small serving bowl.
- Cover and refrigerate until ready to serve.
