ChefRob Achiote Tacos

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deanoaz

Meat Mopper
Original poster
Aug 20, 2012
157
14
Peoria, Arizona
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).

 
I have made this recipe and it is a good one - Congrats to your granddaughter. That is good stuff  
 
Well, step two is past......putting the taco pork butt on the smoker.  Have the AMNPS loaded with mesquite pellets and the charcoal pan with mesquite charcoal......hope it doesn't end up too strong with mesquite.  Hit it at 8:30 AM, with a light coat of the marinade left on.  Plan is to spray it periodically during the smoke with a combo of lime juice/orange juice/cumin/brown sugar.

 
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I've made these at Home(TX.) and were great, however up here my Yankee in-laws AND wife think they're nasty , sooo, it's just PP for them. Can't afford a Butt just for me...
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I add roasted Anaheim's or Chilpotle to my goodies after they're done . Better cooked in, but...

Have fun and...
 
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Congrats on the graduation. I love the Hatch Chili variation, it fits with all the corner vendors selling them about now. BTW, if you need a taste tester, 
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 tis only a three hour putt from the mountain.
 
Well, here is the Achiote taco butt as it progressed to being pulled.  This is the butt going into foil.


This is the butt ready to pull.  After the pull and chop for tacos, I have some sauce to put on it.  I was spraying the butt with lime juice, orange juice, cumin and brown sugar.  I had some left and mixed it with some beef stock and Tiger Sauce and will put it over the chopped pork when it is reheated.


I will try to get a pic when it is taco-ready.
 
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Well, my brain on food over-took my brain on documenting how it went.  The only pic I got was the ABT's as they went on the smoker.  You saw  the finished pork butt above, but I didn't get the money shot (chopped pulled pork for tacos).  I did remember to get the ABT's and it follows below.  They were seeded jalapenos, filled with a mixture of bratwurst (out of the casing and pre-cooked), cream cheese with cilantro and  then grated 3-cheeseMexican cheese, bacon around it and generic rub on top.

I  think a big contributor to my lack of picture-taking is that the margaritas tasted and went down so good, that the camera got forgotten (if anybody needs a GOOD margarita recipe, just let me know).  The meal was Achiote tacos, ABT's, my daughter's wonderful slow-cooker beans, Pico de Gallo, homemade salsa (again, a personal developed recipe that has never been given out), corn tortillias dipped in hot oil and numerous hot sauces.  What else do you need???

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The ABT's  look great but where are everyone elses - I could finish those off by myself 

So know you peaked our interest - we need some recipes - that is what we do here 
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Looks & Sounds awesome!

My girlfriend would really be interested in that Margarita recipe!
This recipe is very easy to remember for a meat smoker......3-2-1.  We and some friends of 40 years somehow came up with recipe and used it over those years.  We worked for IBM in Tucson, AZ and had a lot of pool parties which we prepared for by making margaritas by the gallon this way, froze them and probably drank too many of them around the pool.

3 parts lemon/lime (sweet & sour) mix

2 parts tequila

1 part triple sec

They are best done in a blender up to about two thirds full of ice and the margarita mix poured in and blended (careful not to over run the blender).  Blending makes them more mellow.  Over time, you get used to adjusting how much ice you prefer in your finished product.  Salt the rims of your glasses using lime juice and pour the blended mix over a little ice.  Cut a lime into quarters, squeeze some lime juice over the mixture and drop the lime segment in.  That's it, except to drink it!

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I really want to see the secret recipe 
No secret recipes here: 

Above is my recipe for margaritas. 

The pulled pork recipe was described above.

The sauce for the pulled/chopped pork when it was reheated in the oven was described above.

The ABT recipe was described above.

The Pico de Gallo was just seeded/chopped Roma tomatoes, chopped onions, seeded/chopped jalapenos, chopped cilantro, lime juice, pepper/salt

What did I forget???  Oops, we did have some of my homemade and to this point in my life, years old, secret recipe for salsa.  If someone wants that just let me know.

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You said it was the secret recipe = it sounds like a great recipe for Pico 

Send me a PM and we will work out a trade with some avos 
 
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