Have a family culinary school graduation (granddaughter) thing Saturday at which we are having Achiote tacos. Started the process today. I plan on putting it on tomorrow over mesquite charcoal, maybe adding some mesquite smoke wood as I go. I plan on doing a 3-2-1 smoke. Pulling and chop will be tomorrow evening, with reheat on Saturday. Kudos to ChefRob for the basic recipe, with my minor modifications:
1/2 to 2/3 bunch of fresh cilantro, chopped
Juice of 2 fat limes
6 cloves of garlic
1 onion
1 block of Achiote paste (El Mexicano, Rojo)
~1/4 cup olive oil
5 roasted, hot Hatch chilies, skins off (ChefRob called for 2 jalapenos)
~ 1 teaspoon salt
~ 1/2 teaspoon pepper
Small amount of water
Chop onions with garlic to get juice, then add cilantro; add remaining ingredients, except water; only add enough water to make a pourable paste.
Apply paste to pork butt and marinate overnight.
Ready to go into fridge (sorry about the bad pic......I moved). I will try to remember to take pics as I go along (I'm bad at remembering).
1/2 to 2/3 bunch of fresh cilantro, chopped
Juice of 2 fat limes
6 cloves of garlic
1 onion
1 block of Achiote paste (El Mexicano, Rojo)
~1/4 cup olive oil
5 roasted, hot Hatch chilies, skins off (ChefRob called for 2 jalapenos)
~ 1 teaspoon salt
~ 1/2 teaspoon pepper
Small amount of water
Chop onions with garlic to get juice, then add cilantro; add remaining ingredients, except water; only add enough water to make a pourable paste.
Apply paste to pork butt and marinate overnight.
Ready to go into fridge (sorry about the bad pic......I moved). I will try to remember to take pics as I go along (I'm bad at remembering).